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Ground Beef and Zucchini Casserole Recipe

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This Ground Beef and Zucchini Casserole is a hearty and flavorful dish combining tender zucchini slices with a savory ground beef tomato sauce, topped with melted mozzarella and parmesan cheese. Perfect for a satisfying family dinner, it blends fresh vegetables, lean protein, and Italian-inspired seasonings baked to perfection.

Ingredients

Vegetables

  • 2 lbs zucchini (sliced into rounds)
  • 1 large yellow onion (chopped)
  • 3 cloves garlic (minced)
  • Fresh basil (for garnish)

Meat

  • 1 lb ground beef (90% lean)

Dairy

  • ½ cup cottage cheese (or ricotta cheese)
  • ½ cup grated or shredded parmesan cheese
  • 1 cup shredded Mozzarella cheese

Pantry

  • 1 tbsp avocado oil or olive oil
  • Salt & pepper (to taste)
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 14 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • ½ cup broth or water

Instructions

  1. Preheat oven: Set your oven temperature to 350°F (175°C) to get it ready for baking the casserole later.
  2. Prep zucchini: Slice the zucchini into rounds and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.
  3. Dry zucchini: Pat the zucchini slices dry thoroughly with paper towels to remove the released water. This step helps avoid a watery casserole.
  4. Cook onion: Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and lightly golden.
  5. Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
  6. Browning beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until fully browned and no pink remains, about 5 to 7 minutes. Drain any excess fat if necessary.
  7. Season & make sauce: Season the beef mixture with salt, pepper, garlic powder, and Italian seasoning. Stir in the crushed tomatoes, tomato paste, broth or water, cottage cheese, and parmesan cheese. Mix well and let it simmer for 2 to 3 minutes to combine flavors.
  8. Mix in half the zucchini: Fold half of the prepared zucchini slices into the beef and sauce mixture, distributing them evenly.
  9. Assemble casserole: Lightly grease a 9×13 inch casserole dish with oil or cooking spray. Spread the beef and zucchini mixture evenly in the dish, then arrange the remaining zucchini slices on top, leaving some sauce visible.
  10. First bake: Bake the casserole in the preheated oven for 15 minutes to help meld the flavors and soften the top layer.
  11. Add cheese: Remove the casserole from the oven and evenly sprinkle the shredded mozzarella over the top layer of zucchini.
  12. Finish baking: Return the casserole to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and lightly browned.
  13. Rest & serve: Let the casserole rest for 5 to 10 minutes after removing it from the oven to set. Garnish with fresh basil, slice, and serve warm for best taste.

Notes

  • Salting the zucchini helps remove excess water to prevent a soggy casserole.
  • You can substitute cottage cheese with ricotta cheese for a creamier texture.
  • Choose lean ground beef (90% lean) to reduce fat content but still maintain flavor.
  • Use fresh herbs like basil for garnish to add a bright, aromatic finish.
  • This casserole can be prepared ahead and reheated, but refrigerate leftovers promptly.

Find it online: http://bitezly.com/ground-beef-and-zucchini-casserole-recipe/