Ground Beef Zucchini Casserole Recipe
Introduction
This Ground Beef Zucchini Casserole is a comforting and healthy dish that combines savory ground beef with tender zucchini and melty mozzarella cheese. Perfect for a family dinner, it’s easy to prepare and packed with flavor.
Ingredients
- 2 medium zucchini, sliced (about 2 pounds)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 28 ounce can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Instructions
- Step 1: Slice the zucchini into 1/2 inch rounds. Place them in a sieve or colander over a sink or bowl and sprinkle with salt, tossing to coat evenly.
- Step 2: Let the salted zucchini sit for 15 minutes to draw out excess moisture.
- Step 3: Rinse the zucchini well under cold water to remove excess salt, then pat dry thoroughly with paper towels.
- Step 4: Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook until they start to soften, about 2 minutes.
- Step 5: Add minced garlic and ground beef. Break up the meat with a spoon and cook, stirring often, until fully browned and no pink remains, about 5 minutes.
- Step 6: Stir in drained diced tomatoes, Italian seasoning, salt, and black pepper, then remove the skillet from heat.
- Step 7: Preheat your oven to 350°F (175°C).
- Step 8: In an 8×8 inch baking dish, spread half of the ground beef mixture evenly. Layer half of the zucchini slices over the beef, then sprinkle with half of the shredded mozzarella cheese.
- Step 9: Repeat the layering with the remaining ground beef mixture, zucchini, and mozzarella cheese.
- Step 10: Bake the casserole in the preheated oven for 20 to 25 minutes, until the cheese is melted and starts to brown.
- Step 11: Let the casserole rest for 10 minutes before serving to allow it to set.
Tips & Variations
- For extra flavor, add a sprinkle of red pepper flakes to the beef mixture while cooking.
- You can substitute ground turkey or chicken for the beef for a leaner option.
- Try adding a layer of sliced mushrooms or bell peppers for more vegetable variety.
- Use part-skim mozzarella to reduce fat without sacrificing meltiness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, you can substitute mozzarella with cheddar, provolone, or a blend of cheeses depending on your preference.
Do I need to salt the zucchini before baking?
Salting the zucchini helps remove excess moisture, preventing the casserole from becoming watery and improving the texture.
PrintGround Beef Zucchini Casserole Recipe
A hearty and healthy Ground Beef Zucchini Casserole featuring tender zucchini slices layered with a savory ground beef and tomato mixture, topped with melted mozzarella cheese. This baked dish is perfect for a comforting weeknight dinner that’s packed with flavor and balanced nutrition.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Zucchini Preparation
- 2 medium zucchini, sliced (about 2 pounds)
- 1/2 tsp kosher salt (for drawing out moisture)
Meat Mixture
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 28 ounce can diced tomatoes, drained
Topping
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the zucchini: Slice the zucchini into 1/2″ rounds. Place the slices in a sieve or colander over the sink or a bowl. Sprinkle with 1/2 teaspoon kosher salt and toss to coat evenly. This will help draw out excess moisture from the zucchini.
- Drain the zucchini: Allow the salted zucchini to sit for 15 minutes. This resting period enables the salt to pull out excess water. Afterward, rinse the zucchini well under cold water to remove the excess salt, then pat dry thoroughly with paper towels to prevent a soggy casserole.
- Sauté aromatics and brown beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until they start to soften, about 2 minutes. Add minced garlic and then the ground beef. Break up the beef with a spoon and cook, stirring frequently, until fully browned and no longer pink, approximately 5 minutes.
- Add seasonings and tomatoes: Stir in the drained diced tomatoes, 2 teaspoons Italian seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper into the cooked beef mixture. Mix well and remove from heat.
- Preheat oven and assemble casserole: Preheat your oven to 350°F (175°C). In an 8×8 inch baking dish, spread half of the ground beef mixture evenly. Layer half of the prepared zucchini slices over the meat, then sprinkle half of the shredded mozzarella cheese on top.
- Repeat layers: Repeat the layering process with the remaining ground beef mixture, zucchini slices, and mozzarella cheese to build a two-layer casserole.
- Bake the casserole: Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and begins to brown slightly on top.
- Rest before serving: Remove the casserole from the oven and let it rest for 10 minutes to allow flavors to meld and the dish to set for easier serving.
Notes
- Pressing and salting the zucchini helps reduce water content, preventing a watery casserole.
- You can substitute mozzarella with a blend of mozzarella and Parmesan for extra depth.
- Use lean ground beef to reduce fat and grease in the dish.
- To make this recipe gluten-free, ensure your canned tomatoes contain no added gluten ingredients.
- This casserole can be reheated in the oven or microwave for leftovers.
Keywords: Ground beef casserole, zucchini casserole, baked zucchini and beef, healthy ground beef recipe, low carb casserole
