Satisfy Your Cravings with Ground Beef Zucchini Casserole
If you love hearty, cheesy, and comforting meals, this Ground Beef Zucchini Casserole is perfect.
Ingredients
- 1 lb 450 g ground beef
- 2 medium zucchinis sliced into rounds
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup marinara or tomato sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
Preheat Oven
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
Sauté Onion and Garlic
- Heat olive oil in a skillet. Add diced onion and minced garlic. Cook 2–3 minutes until fragrant.
Cook Ground Beef
- Add ground beef to the skillet. Cook until browned and no pink remains. Drain excess fat.
Season Beef
- Stir in oregano, basil, salt and black pepper. Mix thoroughly to coat the beef with spices.
Add Marinara Sauce
- Pour tomato or marinara sauce into the skillet. Stir and simmer 2–3 minutes to combine flavors.
Prepare Zucchini Layers
- Slice zucchini into thin rounds. Lightly sauté or roast to remove excess moisture if desired.
Assemble Casserole
- Layer half the zucchini slices in the baking dish. Spread the cooked beef mixture evenly on top. Layer remaining zucchini slices.
Add Cheese Topping
- Sprinkle mozzarella and parmesan evenly over the top for a golden, bubbly finish.
Bake the Casserole
- Bake in the preheated oven for 20–25 minutes until cheese is melted and slightly golden.
Serve Warm
- Remove from oven and allow to cool 5 minutes. Slice and serve hot for a hearty, comforting meal.
Notes
- Use ground turkey or chicken for a leaner version.
- Add mushrooms, bell peppers, or spinach for extra vegetables.
- Swap mozzarella with cheddar for a sharper flavor.
- Sprinkle crushed red pepper flakes for a slight kick.
- Leftovers store well in the fridge for up to 3 days and reheat gently.