Crockpot Italian Zucchini Casserole
Crockpot Italian Zucchini Casserole with ground beef, zucchini, rice, tomatoes, spaghetti sauce, and mozzarella cheese.
Servings 8 servings
- 1 lb ground beef cooked and drained
- 1 green pepper diced
- 3 zucchini chopped, about 4 cups
- 24 oz spaghetti sauce
- 15 oz diced tomatoes undrained
- 2 cups instant white rice uncooked
- 1 tsp garlic powder
- 1 tbsp dried minced onion
- 1 tsp Italian seasoning
- 1 cup mozzarella cheese
Dice vegetables while ground beef is browning in pan, drain.
Place vegetables, ground beef, and all other ingredients except cheese into the Crockpot.
Stir until combined well, cover, and cook on low for 4 hours.
Sprinkle cheese over top, cover, and cook an additional 10 minutes or until cheese is melted.
Calories: 317kcal | Carbohydrates: 29g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 586mg | Potassium: 787mg | Fiber: 3g | Sugar: 7g | Vitamin A: 731IU | Vitamin C: 36mg | Calcium: 132mg | Iron: 4mg