Ground Beef Zucchini Casserole
User Reviews
4.0
9 reviews
Good
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
6
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Calories
258 kcal
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Course
Main Course
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Cuisine
Italian
Ground Beef Zucchini Casserole
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Ground beef zucchini casserole is a delicious, hearty, and nutritious dish with ground beef and slices of zucchini, layered with tomatoes and lots of cheese. It's a perfect low carb meal for busy weeknights or meal prep and one that the whole family will love.
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Ingredients
- 2 medium zucchini, sliced about 2 pounds
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 pound lean ground beef
- 2 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ounce can diced tomatoes
- 2 cups shredded Mozzarella cheese
Instructions
- Slice the zucchini into ½" rounds. Put the rounds in a sieve or colander over the sink or a bowl and sprinkle with salt, tossing to coat.
- Allow the salted zucchini to sit for 15 minutes to draw out excess moisture.
- Rinse well under cold water to remove the excess salt. Pat dry with paper towel.
- Heat the oil in a large skillet over medium high. Add onions and cook until they begin to soften, about 2 minutes.
- Add garlic and ground beef, breaking up with a spoon, and cook, stirring often, until the meat is browned with no trace of pink, about 5 minutes.
- Stir in the tomatoes, Italian seasoning, salt and pepper. Remove from heat.
- Preheat oven to 350°
- In an 8x8 baking dish, spread half of the ground beef mixture. Cover with half of the zucchini slices, then half of the mozzarella cheese.
- Repeat the above steps with the remainder of the meat mixture, zucchini slices, and cheese.
- Bake in the prepared oven for 20 to 25 minutes, until the cheese is melted and beginning to brown.
- Allow the casserole to rest for 10 minutes before serving.
Notes
- Salt the zucchini. This may seem like an extra step, but zucchini contain a lot of water, which they release during cooking. This can result in a soggy, soupy casserole. Salting the zucchini slices before cooking will extract a lot of that water. The baked zucchini will retain their texture.
- Baking pan. I use an eight inch by eight inch baking pan for this recipe, and often for lasagna and other casseroles. I like the smaller surface size which allows for deeper layers. You can use a nine inch by thirteen inch pan; however you will have to make the casserole in only one layer. You may also need to reduce the baking time.
- Make ahead. You can make the meat sauce, slice the zucchini, and grate the cheese ahead of time, but it's best to assemble the casserole right before baking.
- Let it rest. As with most casseroles, and lasagna, let this casserole rest before serving. It will be much easier to slice and serve.
- Storage. This ground beef and zucchini casserole can be stored in the fridge in an airtight container for 3 to 4 days. Reheat in the microwave.
- Freezing. I don't recommend freezing this casserole.
Nutrition Information
Show Details
Serving
1g
Calories
258kcal
(13%)
Carbohydrates
5g
(2%)
Protein
26g
(52%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
76mg
(25%)
Sodium
484mg
(20%)
Potassium
502mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
396IU
(8%)
Vitamin C
13mg
(14%)
Calcium
223mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 258kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 484mg | 20% |
| Potassium | 502mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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