Description
This Ground Beef Zucchini Casserole is a hearty and satisfying dish featuring layers of seasoned ground beef, fresh zucchini slices, and melted mozzarella cheese baked to golden perfection. It's an easy-to-make, comforting meal perfect for weeknight dinners, combining wholesome vegetables with flavorful ground beef in a cheesy casserole that's sure to please the whole family.
Ingredients
Vegetables
- 2 medium zucchini, sliced (about 2 pounds)
- 1 small onion, diced
- 2 garlic cloves, minced
Meat
- 1 pound lean ground beef
Other Ingredients
- 1 tbsp olive oil
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt (plus extra for salting zucchini)
- 1/2 tsp black pepper
- 1 28-ounce can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Instructions
- Salt and prepare zucchini: Slice the zucchini into 1/2 inch rounds and place them in a sieve or colander. Sprinkle with salt and toss to coat, then let sit for 15 minutes to draw out excess moisture.
- Rinse and dry zucchini: Rinse the zucchini slices thoroughly under cold water to remove excess salt and pat them dry with paper towels to prevent sogginess in the casserole.
- Sauté onions: Heat olive oil in a large skillet over medium-high heat. Add the diced onions and cook for about 2 minutes until they begin to soften.
- Cook garlic and ground beef: Add minced garlic and ground beef to the skillet. Break the meat apart with a spoon and cook, stirring frequently, until the beef is browned thoroughly with no pink remaining, about 5 minutes.
- Season and combine beef mixture: Stir in the drained diced tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, and black pepper. Remove the skillet from heat.
- Preheat oven: Preheat your oven to 350°F (175°C) in preparation for baking the casserole.
- Layer ingredients in baking dish: In an 8x8-inch baking dish, spread half of the ground beef mixture evenly. Top with half of the zucchini slices, then sprinkle with half of the shredded mozzarella cheese.
- Repeat layering: Layer the remaining ground beef mixture, zucchini slices, and mozzarella cheese in the same order.
- Bake casserole: Bake in the preheated oven for 20 to 25 minutes until the cheese is fully melted and starting to brown on top.
- Rest before serving: Remove the casserole from the oven and allow it to rest for 10 minutes to set before serving.
Notes
- Salting the zucchini helps remove excess moisture, preventing the casserole from becoming watery.
- Using lean ground beef reduces fat content and prevents excess grease in the casserole.
- Drain the canned tomatoes well to avoid extra liquid in the casserole.
- Letting the casserole rest after baking helps it set, making it easier to cut and serve.
- For a lower-fat version, you can substitute part or all of the mozzarella with a reduced-fat cheese.
