Zucchini Casserole~gluten free

zucchini casserole before baking

I’ve waited 27 years to plant zucchini in our garden! I’ve always been intrigued by the plant. I think my husband was afraid of what I’d do with all the zucchini this prolific plant produces! I’m known to experiment
Anyhow, this tasted good.
Zucchini Casserole
5 cups zucchini, sliced 1/4 inch thick in rounds or strips.
1lb lean ground beef
1 large onion, diced
3 tomatoes, diced
2 cans (5.5 ounce) tomato paste
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/2 cup water
1/4 teaspoon pepper
2 eggs
1/4 cup dried or fresh Parmesan cheese
1 cup chopped spinach, cooked
1 can sliced mushrooms, drained
2 teaspoons rice flour (white or brown)
1 1/2 cups mozzarella cheese, shredded
Method
Put sliced zucchini in a large microwave bowl. Add about 1″ of water and cook on high until soft. (Test after 5 minutes and every minute or two after that). Drain.
Fry meat, onions and mushrooms until beef is browned.
Add: tomatoes, tomato paste, garlic, spices, and water.
Stir and simmer for 10 minutes, until thick
In a small bowl, add: egg, parmesan spinach, rice flour and 1/2 cup of shredded mozzarella cheese. Mix with fork.
Lightly grease a 9 x 13″ casserole dish. Spread half of the meat mixture over bottom. Top with half of the zucchini and all of the cheese/egg/spinach mixture. Top with the rest of the meat. Arrange remaining zucchini over the meat mixture. Sprinkle on the remaining mozzarella cheese.
Bake uncovered at 375 degrees F. for 35 minutes.
Let stand for 10 minutes before serving.
Serves 6-8

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