Easy Zucchini and Ground Beef Casserole Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 -8 servings
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Calories
468 kcal
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Course
Main Course
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Cuisine
American
Easy Zucchini and Ground Beef Casserole Recipe
Description
The Easy Zucchini and Ground Beef Casserole Recipe features ground beef browned with aromatics like onion, garlic, and bell peppers. Sliced or shredded zucchini and yellow squash are sautéed until tender and combined with the meat and vegetables. Tomato paste, Worcestershire sauce, and Italian seasoning create a savory sauce base enhanced by cream cheese and sour cream for creaminess.
The mixture is transferred to a casserole dish or oven-safe skillet, topped with shredded cheddar cheese, and baked at 350°F until the cheese melts and browns slightly. This produces a rich, comforting casserole with a mix of ground beef and vegetable textures, alongside a creamy, cheesy topping.
Variations include adding mushrooms, spices like cumin or smoked paprika for a Mexican twist, or incorporating cooked pasta or grains to stretch the casserole. It can also be made ahead by preparing the filling and refrigerating or freezing before baking with the cheese topping added just prior.
This casserole can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For stovetop preparation, simmer the mixture uncovered until vegetables are tender, then top with cheese to melt before serving.
Ingredients
- 1-1 ½ pounds ground beef use your favorite blend, I used 80/20 for more flavor
- 1-2 tablespoons neutral cooking oil generic cooking 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 cheddar cheese shredded (or try cheddar, jack, pepper jack, Mexican cheese and mozzarella, sharp, white
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!
Notes
- Prepare the casserole up to the baking stage, excluding cheese; cool the mixture completely before covering tightly to refrigerate for up to 2 days or freeze for up to 3 months.
- Thaw frozen casserole overnight in the refrigerator; remove from fridge 30 minutes before baking, add shredded cheese, and bake as directed for best results.
- Store leftovers refrigerated for up to 5 days or freeze for up to 3 months to maintain freshness.
- You may add 1 cup sliced mushrooms during the initial sauté for extra flavor and texture.
- Spice variation: Add 1 teaspoon cumin, 1 teaspoon smoked paprika, and red pepper flakes for a Mexican-inspired version.
- Optionally incorporate 1 pound cooked pasta or 1 ½ cups cooked grains to expand the casserole volume; increase tomato sauce accordingly.
- The casserole can be cooked entirely on the stovetop by simmering until vegetables are tender and topping with shredded cheese to melt before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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