Vegetable-Beef Casserole
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
ground beef, lean
|
|
| ¾ | teaspoon |
garlic powder
|
|
| 2 | medium |
zucchini
|
|
| 1 | small |
onions
chopped |
|
| 16 | ounces |
tomatoes, canned
quartered |
|
| ½ | cup |
rice
uncooked |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 ½ | teaspoons |
basil
dried, crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
ground beef, lean
|
|
| 3.8 | ml |
garlic powder
|
|
| 2 | medium |
zucchini
|
|
| 1 | small |
onions
chopped |
|
| 462.4 | ml/g |
tomatoes, canned
quartered |
|
| 118 | ml |
rice
uncooked |
|
| 59 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
basil
dried, crumbled |
*
|
Directions
Crumble beef in 9-inch square microwave-safe baking dish ; sprinkle with garlic.
Cover; microwave on High 3 minutes.
Meanwhile, cut zucchini in half lengthwise, then crosswise into ¼ inch slices.
Add zucchini, onion, tomatoes, rice, soy sauce, basil and ½ cup water to ground beef, stirring to combine.
Cover and microwave on High 27 minutes, or until rice is tender; stir frequently.
