Easy Zucchini and Ground Beef Casserole Recipe
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
6 -8 servings
-
Calories
468 kcal
-
Course
Main Course
-
Cuisine
American
Easy Zucchini and Ground Beef Casserole Recipe
Report
This easy zucchini and ground beef casserole is full of nutritious veggies and packed with incredible flavor-- the perfect low-carb casserole! A one-skillet meal that kids love! Giddy-up!
Share:
Ingredients
- 1-1 ½ pounds ground beef use your favorite blend, I used 80/20 for more flavor
- 1-2 tablespoons oil
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 medium onion diced
- 3 cups zucchini sliced or shredded
- 1 cup yellow squash sliced (or increase zucchini)
- 1/2 cup bell pepper red, green, yellow or orange, diced
- 1/3 cup sour cream or Greek yogurt (plain)
- 4 ounces cream cheese regular or neufchatel
- ½-1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- ½-1 tablespoon Worcestershire sauce make sure Gluten-free if GF
- 1 tablespoon Italian seasoning
- ½ ounce jar pasta sauce tomato sauce, spaghetti sauce; use more if using more ground beef
- 1 ½ cups sharp white cheddar cheese shredded (or try cheddar, jack, pepper jack, Mexican cheese and mozzarella)
Instructions
- Preheat the oven to 350° F (175° C) and if not, using a cast iron skillet for baking, then prepare a 9x13 inch casserole dish by spraying lightly with spray oil.
- In a large (cast iron skillet) heat oil and butter over medium heat and saute onions for 5 minutes. Add peppers and saute 2 more minutes, add garlic saute until fragrant, about 1 minute.
- Scoot veggies to the side or remove to plate. Brown ground beef until just browned and crumbled, scoot ground beef to the side of the pan and saute sliced (or shredded) zucchini and yellow squash 4-5 minutes until tender. Then add back onions and peppers, stirring to combine.
- Reduce heat to medium-low stirring in tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, salt, pepper mixing until combined. Stir in cream cheese and sour cream, until melted and incorporated into the meat mixture.
- May keep in an oven safe skillet if desired or transfer to a 9x13 inch baking dish, sprinkle with shredded cheese and bake, uncovered for 20-25 minutes. Remove from oven and let sit for 10 minutes before serving.
- See notes for how to garnish with more crispy zucchini!
Equipments used:
Notes
- Make the entire casserole up to the point of baking, but leave cheese off until the meat mixture is cooled completely. Wrap tightly in aluminum foil and refrigerate up to 2 days, freeze for up to 3 months.
- Make the entire casserole up to the point of baking, but leave cheese off until the meat mixture is cooled completely. Wrap tightly in aluminum foil and refrigerate up to 2 days, freeze for up to 3 months.
- When ready to bake, thaw overnight in the fridge, then remove for 30 minutes before baking. Add shredded cheese and bake as directed.
- When ready to bake, thaw overnight in the fridge, then remove for 30 minutes before baking. Add shredded cheese and bake as directed.
- Storage
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Variations
- Optional add 1 cup sliced mushrooms during sautéing of onions
- Optional add 1 teaspoon cumin, 1 teaspoon smoked paprika and a shake of red pepper flakes for a Mexican ground beef casserole.
- Add up to 1 pound cooked and drained pasta (increase tomato sauce to full jar)
- Add up to 1 ½ cups cooked (and cooled) white or brown rice or other favorite grain; increase jar of spaghetti sauce to full jar)
- I added 2 ‘fried’ zucchini slices to the top of the casserole as a garnish. I added it after it was fully cooked. All I did was heat some oil in a pan, add the slices and let them sear/pan-fry, flipped, and then topped it off.
- I added 2 ‘fried’ zucchini slices to the top of the casserole as a garnish. I added it after it was fully cooked. All I did was heat some oil in a pan, add the slices and let them sear/pan-fry, flipped, and then topped it off.
- Stovetop Method - if you prefer not to heat your oven, before adding the cheese, cover the pan and reduce heat to low, simmer for 15-20 minutes until veggies are tender, top with cheese, cover, and serve once melted.
- Optional add 1 cup sliced mushrooms during sautéing of onions
- Optional add 1 teaspoon cumin, 1 teaspoon smoked paprika and a shake of red pepper flakes for a Mexican ground beef casserole.
- Add up to 1 pound cooked and drained pasta (increase tomato sauce to full jar)
- Add up to 1 ½ cups cooked (and cooled) white or brown rice or other favorite grain; increase jar of spaghetti sauce to full jar)
- Make larger portions for a crowd | use up to 2 pounds of meat, increase tomato sauce and veggies and adjust seasonings to taste. Bake in 9x13 inch casserole dish.
Nutrition Information
Show Details
Serving
1serving
Calories
468kcal
(23%)
Carbohydrates
9g
(3%)
Protein
23g
(46%)
Fat
38g
(58%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
554mg
(23%)
Potassium
587mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1283IU
(26%)
Vitamin C
33mg
(37%)
Calcium
281mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 468kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 23g | 46% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 554mg | 23% |
| Potassium | 587mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1283IU | 26% |
| Vitamin C | 33mg | 37% |
| Calcium | 281mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
Other Recipes
You'll Also Love
