This Zucchini casserole has been updated to make it a wee bit healthier, but retains mushroom soup as a nod to the past.
Course Main Course
Keyword casserole, vintage, zucchini
Prep Time 25minutes
Cook Time 1hour25minutes
Total Time 1hour50minutes
Author Vera Marie Badertscher
1Cupbrown riceCook in 2 1/2 cups boiling water
1stalksceleryAlternatively, one onion chopped, or a blend of celery and onion.
1teaspoondried oreganoI used Penzy's Greek Seasoning Blend.
1 1/2 poundzucchinisliced in 1/2" pieces
2cupsricotta cheeseor fine cottage cheese
1cupcanned mushroom soupnot diluted
1cupgrated cheeseeg. cheddar/monterey jack mix
Preheat oven to 350 degrees. Mix rice in boiling water, reduce to simmer and cook until done--about 45 minutes
While rice is cooking, chop celery (and/or onions)
Brown ground beef in skillet with celery/onions
While beef is cooking, slice zucchini and put half in bottom of casserole
When rice is cooked through, add to beef in skillet along with garlic and oregano (or preferred seasonings).
Layer beef/rice mix over zucchini in casserole, next add ricotta and then rest of zucchini. Spread soup as top layer and scatter cheese on top.
Bake 35-40 minutes (less if using two smaller dishes) at 350 degrees.
I did not recommend adding salt and pepper because there are LOTS of flavors going on here. There is so much salt in the mushroom soup and also some in cheese. But besides that there is a bit of salt in the spice blend I used. On the other hand, you have plenty of room to bend the flavors in the direction you wish. I liked using the Penzy Greek Spice Blend --oregano, lemon, marjoram, garlic, and a bit of salt and pepper. But I could imagine turning the casserole in different directions with spices. French with tarragon and thyme; Mexican with chile, etc.