Crockpot Italian Zucchini Casserole

• Gluten free

• Meat

  • 1 lb Ground beef, cooked and drained

• Produce

  • 1 tsp Garlic powder
  • 1 Green pepper
  • 1 tbsp Onion, dried
  • 15 oz Tomatoes
  • 3 Zucchini

• Condiments

  • 16 oz Spaghetti sauce

• Pasta & Grains

  • 2 cups Brown rice

• Baking & Spices

  • 1 tsp Italian seasoning

• Dairy

  • 1 cup Mozzarella cheese

Found on mostlyhomemademom.com

Description

Ingredients

• 1 lb ground beef, cooked and drained
• 1 green pepper, diced
• 3 zucchini, chopped
• 16 oz spaghetti sauce
• 15 oz diced tomatoes, undrained
• 2 cups brown rice, uncooked
• 1 teaspoon garlic powder
• 1 tablespoon dried, minced onion
• 1 teaspoon Italian seasoning
• 1 cup mozzarella cheese

Directions

• Dice vegetables while ground beef is browning in pain, drain.
• Place vegetables, ground beef, and all other ingredients except cheese into the Crockpot. Stir until combined well, cover, and cook on low for 4 hours. Sprinkle cheese over top, cover, and cook an additional 10 minutes or until cheese is melted.