SILVER FOODIE

Zucchini Pilaf Casserole

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June 1, 2015
Cuisine
Course
Serves 4-6 People
Equipment
2-quart casserole dish, oven
Prep time
15m
Cook Time
45m

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Whenever zucchini abounds, this is my first go-to recipe using zucchini.  If you don’t like bulgur (try it, you’ll like it!), you may use 2/3 cup uncooked rice in place of the bulgur.  If you want to use brown rice, it should be cooked before adding it to the recipe.


Ingredients

  • 1 Pound
    Ground Beef or Turkey
  • 3/4 Cups
    Bulgur
  • 1/2 Cup
    Onion, chopped
  • 1/4 Cup
    Bell Pepper
  • 1
    Garlic Clove, Minced
  • 1 can 14.5 Ounce
    Diced Tomatoes
  • 1/2 Pound
    Zucchini, cut into small dice (1-2")
  • 1 Tablespoon
    Worcestershire Sauce
  • 1 Teaspoon
    Salt
  • 1 1/4 Teaspoon
    Oregano
  • 1 Teaspoon
    Sugar (optional)
  • Dash
    Hot Pepper Sauce, Bottled
  • 1 Cup
    Cheddar Cheese, Shredded

Instructions

  1. In a large skillet cook ground meat, uncooked bulgur, onion, bell pepper and garlic until meat is browned and vegetables are tender. Drain.

  2. Stir in undrained tomatoes, zucchini, Worcestershire sauce, salt, oregano, sugar and hot pepper sauce. Turn into 2-quart casserole dish.

  3. Bake uncovered in a 350-degree F. oven for about 35 minutes. Add cheese and bake for another 10 minutes or until cheese is lightly browned.

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