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Ground Beef and Zucchini Casserole Recipe

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3.9 from 13 reviews

This Ground Beef and Zucchini Casserole is a hearty, low-carb dish combining sautéed ground beef, fresh zucchini, and a rich tomato and cheese sauce. Perfectly baked until bubbly and topped with melted mozzarella and fresh basil, it makes a comforting and nutritious meal for the whole family.

Ingredients

Vegetables

  • 2 lbs zucchini, sliced into rounds
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • Fresh basil, for garnish

Meat

  • 1 lb ground beef (90% lean preferred)

Cheese & Dairy

  • ½ cup cottage cheese or ricotta cheese
  • ½ cup grated or shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese

Pantry & Seasonings

  • 1 tbsp avocado oil or olive oil
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 14 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • ½ cup broth or water

Instructions

  1. Preheat oven: Set the oven temperature to 350°F (175°C) to prepare for baking the casserole.
  2. Prep zucchini: Slice the zucchini into rounds and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.
  3. Dry zucchini: After resting, pat the zucchini slices dry thoroughly using paper towels to remove as much water as possible.
  4. Cook onion: Heat the avocado or olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and lightly golden.
  5. Add garlic: Stir the minced garlic into the onion and cook for an additional 1 minute until fragrant.
  6. Brown beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook for 5 to 7 minutes until no pink remains. Drain any excess fat if necessary.
  7. Season & make sauce: Mix in salt, pepper, garlic powder, and Italian seasoning. Then add crushed tomatoes, tomato paste, broth (or water), cottage cheese, and Parmesan cheese. Stir well and let simmer gently for 2 to 3 minutes to combine flavors.
  8. Mix in half the zucchini: Stir half of the dried zucchini slices into the beef and tomato sauce mixture to evenly incorporate.
  9. Assemble casserole: Lightly grease a 9×13 inch casserole dish with oil or cooking spray. Spread the beef and zucchini mixture evenly in the dish, then arrange the remaining zucchini slices on top, leaving some sauce visible between slices.
  10. First bake: Place the casserole in the preheated oven and bake for 15 minutes to start the cooking and melding of flavors.
  11. Add cheese: Remove from oven and evenly sprinkle the shredded mozzarella cheese over the top to prepare for the final bake.
  12. Finish baking: Return the casserole to the oven and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly browned.
  13. Rest & serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing. Garnish with fresh basil leaves and serve warm for a delicious meal.

Notes

  • Salting and drying the zucchini helps remove excess moisture and prevents the casserole from becoming watery.
  • You can substitute cottage cheese with ricotta for a creamier texture.
  • Use 90% lean ground beef to reduce fat content but still maintain flavor.
  • Letting the casserole rest before serving helps it set and makes slicing easier.
  • For a vegetarian version, replace ground beef with cooked lentils or a plant-based meat substitute.

Find it online: https://recipefeastful.com/ground-beef-and-zucchini-casserole-recipe/