Description
A hearty and flavorful Ground Beef & Zucchini Casserole featuring layers of tender zucchini slices, savory ground beef cooked with Italian seasonings and marinara sauce, all topped with melted mozzarella cheese. Perfect for a comforting, low-carb dinner that’s ready in under an hour.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 small onion, diced
- 1 tsp garlic, minced
- 1 cup marinara sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 medium zucchinis, sliced
- 1 1/2 cups mozzarella cheese, shredded
- Fresh parsley, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare Vegetables: Dice the onion finely and slice the zucchinis into even pieces for layering.
- Cook Ground Beef: Place the ground beef in a large skillet over medium heat. Cook it until browned, breaking it up with a spatula as it cooks for even texture.
- Add Aromatics and Sauce: Add the diced onion and minced garlic to the beef, cooking for about one more minute until fragrant. Stir in the marinara sauce along with Italian seasoning, salt, and black pepper. Mix well and then set aside the meat mixture.
- Layer Zucchini: Arrange the sliced zucchini in rows in the prepared baking dish, overlapping the slices slightly for an even layer.
- Add Meat Mixture and Cheese: Pour the cooked meat and sauce evenly over the zucchini layer. Sprinkle the shredded mozzarella cheese generously on top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20 minutes, allowing the cheese to melt and the flavors to meld.
- Garnish and Rest: After baking, sprinkle freshly chopped parsley over the casserole. Let it stand for 5 minutes before serving to allow it to set and cool slightly.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a lower sodium version, use reduced-sodium marinara sauce and adjust seasoning accordingly.
- Adding a sprinkle of Parmesan cheese on top before baking can give extra flavor.
- Ensure zucchinis are sliced evenly for uniform baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
