Looking for a delicious way to use up your zucchini and yellow squash? Here is one of our family favorites! You can add just about any fresh vegetable you have on hand. It’s also a good way to use up an abundance of green beans – though I like to “de-string” them first. Often I add in odds and ends of frozen vegetables, such as peas and corn, just to use them up. If I have fresh herbs in my garden, these go in as well.
Kid friendly tip! – make sure the portion that lands on their plate includes a lot of the rice, ground beef and cheese! Soy sauce is also a big hit with my kids. I sometimes have also left out the cabbage, but my grown kids have requested it go back in. They now consider this one of their favorite home cooked dishes when they visit during the summer.
Garden Squash Stovetop Casserole
Ingredients
- 1 cup of rice
- 1 lb. ground beef browned
- 2 tbsps Olive oil
- 1 large zucchini chopped into 1 inch pieces
- 1 yellow squash chopped into 1 inch pieces
- 1 lb carrots chopped
- 1 vidalia onion chopped
- 1 celery stalk chopped
- 1 green or red pepper chopped
- 1 tbsp basil
- 1 tbsp oregano
- 1 tsps garlic pepper
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp cilantro
- 1 large tomato thinly sliced
- ¼ of small cabbage
- 1 cup cheddar cheese
Instructions
- Cook 1 cup of rice as per the directions.
- Brown ground beef.
- Meanwhile in a large pot or dutch oven, heat olive oil and add zucchini, yellow squash, carrots, onion, celery and pepper.
- Stir in spices.
- Cook covered, stirring occasionally for 10-15 minutes or until vegetables start to soften.
- After vegetables are softened, add the ground beef on top as the next layer.
- Follow with a layer of the cooked rice,
- The next layer is the raw shredded cabbage,
- Layer the sliced tomato,
- Top with the shredded cheese.
- Cover and cook about 7-10 more minutes until cheese is melted.
