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Ground Beef Zucchini Casserole Recipe

Ground Beef Zucchini Casserole Recipe
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★★★★★

4.7 from 25 reviews

This Ground Beef Zucchini Casserole is a hearty, low-carb dish perfect for a comforting weeknight dinner. Featuring tender zucchini rounds layered with savory ground beef, Italian herbs, and melted mozzarella cheese, this casserole brings together fresh, wholesome ingredients in a delicious and satisfying bake.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis (about 2 pounds), sliced into 1/2″ rounds
  • 1 small onion, finely diced
  • 2 garlic cloves, minced

Meat and Dairy

  • 1 pound lean ground beef
  • 2 cups shredded mozzarella cheese

Pantry Items

  • 1 tablespoon olive oil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (28-ounce) can diced tomatoes, drained

Instructions

  1. Prepare Zucchini: Slice zucchini into 1/2-inch rounds and place them in a colander. Sprinkle with salt and toss to coat. Let sit for 15 minutes to draw out moisture from the zucchini slices.
  2. Rinse and Dry: Rinse zucchini slices thoroughly under cold water to remove excess salt, then pat them dry with paper towels to avoid excess water in the casserole.
  3. Cook the Beef Mixture: Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2 minutes until softened. Add the minced garlic and sauté for about 30 seconds until fragrant.
  4. Add Ground Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook for about 5 minutes, stirring occasionally, until browned and fully cooked through.
  5. Season and Simmer: Stir in the drained diced tomatoes, Italian seasoning, salt, and pepper. Mix well and remove from heat. Allow mixture to cool slightly before layering.
  6. Assemble the Casserole: Preheat oven to 350°F (175°C). In an 8×8-inch baking dish, layer half of the beef mixture evenly. Top with half the zucchini slices in a single layer, then sprinkle half the shredded mozzarella cheese over the zucchini. Repeat layers with remaining beef, zucchini, and cheese.
  7. Bake: Place casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and starting to brown at the edges.
  8. Rest Before Serving: Remove casserole from oven and let it rest for 10 minutes. This helps the layers set for easier slicing and serving.

Notes

  • Salting the zucchini helps remove excess moisture, preventing a watery casserole.
  • Use lean ground beef to reduce fat content and keep the casserole lighter.
  • For added flavor, you can sprinkle some grated Parmesan cheese on top before baking.
  • This casserole can be stored in the refrigerator for up to 3 days and reheated before serving.
  • If preferred, swap mozzarella for a blend of cheeses like cheddar or provolone.

Nutrition

Keywords: ground beef casserole, zucchini casserole, low carb casserole, Italian beef bake, easy weeknight dinner

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