Cajun Beef Zucchini Casserole

Cajun Beef Zucchini Casserole


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I came up with this following a good sale on round steak, and a great crop of zucchini . Your choice of beef or chicken, and whatever cheese you prefer. It's a family favorite. The Cajun flavor is not too intense but adds a unique flavor to a rather ordinary dish.

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New York

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 lb. lean beef (round steak), cut into small cubes
  • 1 med. yellow onion, diced (optional)
  • 2 Tbs. olive oil
  • 1/3 C. stuffed green olives, coarsely chopped
  • 1 14.5-oz.can diced tomatoes
  • 1 tsp. Cajun seasoning, or more to taste
  • 1 lb. rotini pasta
  • 1 C. zucchini, coarsely chopped and unpeeled
  • salt, to taste
  • pepper. to taste
  • 1/2 C. shredded cheddar cheese

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Preheat oven to 350 degrees. Brown cubed beef and onion in olive oil in a deep skillet. Add olives, Cajun seasoning, and undrained tomatoes. Stir and simmer on low for 15 minutes. Cook pasta in boiling, salted water. Add the zucchini to the pasta for the last 5 minutes, to barely cook. Drain. Combine pasta/zucchini with the beef mixture in a baking dish. Add salt and pepper to taste. Sprinkle on cheddar cheese. Bake 30 minutes in a glass dish in the oven.

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