Zucchini Ground Beef Casserole
A comforting casserole featuring ground beef, fresh zucchini, and a creamy cheese topping, perfect for busy weeknights and picky eaters.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef for a healthier option.
- 2 medium zucchini, sliced Fresh zucchini works best.
- 1 cup diced tomatoes Can use canned or fresh.
- 1 cup shredded cheese Cheddar or mozzarella are great choices.
- 1 small onion, diced Yellow or white onion works well.
- 1 clove garlic, minced Fresh garlic adds flavor.
- 1 teaspoon Italian seasoning Adjust the amount to taste.
- Salt and pepper to taste Salt and pepper Used for seasoning.
- 1 cup cooked rice Optional, for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
- Season the ground beef mixture with Italian seasoning, salt, and pepper. Stir in the diced tomatoes and let it simmer for about 5 minutes.
- In a baking dish, lay out half of the sliced zucchini at the bottom.
- Layer the ground beef mixture on top of the zucchini, followed by the remaining zucchini. If you're using rice, sprinkle it generously at this stage.
- Sprinkle the shredded cheese over the top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
This casserole stores beautifully! Place leftovers in an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months. To reheat, thaw if frozen, then heat in the oven at 350°F (175°C) until warmed through.