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Zucchini Beef Casserole

"'Everyone in our family always asks me to make this quick-and-easy microwave recipe,' relates Lisa Bales of Peru, Indiana. 'I use it as a side when I need to take-along dish or as a light one-dish supper at home.'"
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30 m servings
Original recipe yields 4 servings

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  • Prep

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  1. Crumble beef into a 1-1/2-qt. microwave-safe dish; sprinkle with garlic powder. Cover and microwave on high for 2 minutes; stir. Heat 1-2 minutes longer or until no longer pink; drain. Stir in the remaining ingredients. Cover and microwave on high for 20-25 minutes or until vegetables and rice are tender, stirring twice.


  • This recipe was tested with an 850-watt microwave.
  • Nutritional Analysis: One serving (1 cup) equals 230 calories, 8 g fat (3 g saturated fat), 31 mg cholesterol, 845 mg sodium, 17 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


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I made this wonderful recipe with a few changes. First, I cooked it in a skillet. After putting olive oil in the pan, I sauted the zucchini, onions and tomatoes. Cooked the beef and garlic i...

This was very good! As soon as it was put on the table, it was gone! The only things I would change are to add more rice and tomatoes, and to add less soy sauce.

Very versatile recipe. Tastes good and was a quick dinner solution. Any number of additions and substitutions are possible, so it's definitely one to keep on hand when you need a very quick din...

Delicious as is! I've made this twice and I love that it is quick and uses only one pan while at the same time uses some of the zucchini that overwhelms my garden this time of year. I also lov...

Not bad. I don't microwave, so I used brown rice (I suggest pre-cooking it) and Bragg's Aminos instead of soy sauce. But otherwise, tasty and nutritious.