Ground Beef and Zucchini Casserole
User Reviews
5
Ground Beef and Zucchini Casserole
Description
The Ground Beef and Zucchini Casserole starts by salting sliced zucchini to remove excess moisture. Meanwhile, a ground beef sauce is prepared by sautéing onion and garlic, cooking the beef, and seasoning with salt, pepper, garlic powder, and Italian herbs. Crushed tomatoes, cottage or ricotta cheese, Parmesan, tomato paste, and broth combine into a rich filling. Layering begins with drying the zucchini and alternating with the beef mixture before topping with shredded mozzarella.
Baking at 350°F ensures the zucchini softens without becoming mushy and the cheeses melt evenly to create a cohesive casserole. The result is a flavorful comfort food with a balance of tender vegetables, savory meat sauce, and creamy cheese.
This casserole suits family dinners and can be served alongside a green salad or crusty bread. It fills multiple servings and reheats well.
From the notes, leftovers store up to 3-4 days refrigerated, and the dish freezes well for up to 3 months after cooling. Reheating can be done in a microwave or oven. Using cottage cheese lightens the dish with more protein, while ricotta adds richness. It is flexible to substitutions, including different proteins or additional veggies.
Ingredients
- 2 lbs zucchini sliced into rounds
- 1 tablespoon avocado oil or olive oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 1 lb ground beef I like 90% lean
- salt to taste
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup cottage cheese or ricotta cheese
- 14 oz crushed tomatoes canned
- 2 tablespoon tomato paste
- ½ cup broth or water
- ½ cup Parmesan Cheese grated or shredded
- 1 cup mozzarella cheese shredded
- basil for garnish, fresh
Instructions
Prep:
- Preheat your oven to 350°F (175°C).
- Slice the zucchini into rounds and place them in a colander in the sink. Sprinkle with salt to draw out excess water. Allow them to sit while you prepare the rest of the dish.
- Grease or spray a 9x13-inch casserole dish and set aside.
Cook Ground Beef Mixture:
- In a large skillet or pot, heat 1 tablespoon of avocado oil over medium heat.
- Sauté the chopped onion until soft and beginning to brown, about 5-10 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet and cook until browned.
- Season with salt, pepper, garlic powder, and Italian seasoning.
- Once the beef is cooked through, add the crushed tomatoes, cottage cheese (or ricotta), ½ cup of parmesan cheese, tomato paste, and broth or water. Stir until well combined.
Assemble the Casserole:
- Shake the colander with the zucchini rounds to remove excess water, then pat them dry with a paper towel.
- Add half of the zucchini rounds to the beef mixture.
- Spread the ground beef mixture evenly in the prepared casserole dish.
- Arrange the rest of the zucchini rounds on top of the beef mixture, reserving some for a final layer. Leave some space so the beef and sauce are visible.
Bake:
- Bake in the preheated oven for 15 minutes. Carefully remove the casserole from the oven and sprinkle the shredded mozzarella cheese over the top. Return the casserole to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.
Serve:
- Garnish the casserole with fresh basil before serving.
Notes
- Store leftovers in an airtight container refrigerated for up to 3-4 days after cooling.
- This casserole freezes well; cool completely before freezing for up to 3 months and thaw in the refrigerator overnight before reheating.
- Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through.
- You can use either cottage cheese or ricotta cheese; cottage cheese adds protein and a lighter texture, while ricotta creates a richer flavor.
- The casserole can be assembled ahead and refrigerated for up to 1 day before baking.
- Feel free to add extra vegetables like bell peppers or mushrooms or swap ground beef for turkey, chicken, or plant-based alternatives.
- Tomato sauce can be substituted with marinara or homemade sauce; broth can be replaced by chicken, beef, or vegetable broth or water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 76mg | 25% |
| Sodium | 541mg | 23% |
| Potassium | 945mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 37mg | 41% |
| Calcium | 256mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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