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Zucchini Casserole Recipe

1 pound
1 large
1 small
1 clove
1/2 cup
1 medium
1 cup
1 – 16 ounce can
1/8 teaspoon
1/4 teaspoon
4 ounces
2 cups
lean ground beef
onion, chopped
green bell pepper, chopped
garlic minced
celery, sliced
zucchini, sliced
mushrooms, fresh sliced
ready cut tomatoes
ground black pepper
cheddar cheese, shredded
cooked rice

Prep Time: 25 minutes
Pan Type: skillet

Zucchini Casserole Directions

In a large skillet brown the ground beef, onion, green bell pepper and garlic until meat is no longer pink inside.
Drain well.
Add the celery, sliced zucchini and mushrooms, tomatoes, ground black pepper and salt.
Bring to a boil, reduce heat and simmer until vegetables are tender.
Add cooked rice and cook additional 10 minutes covered.
Top with shredded cheese and serve.

Recipe Serves: about 6

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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