Creamy Zucchini and Ground Beef Casserole
Indulge in the comfort of a hearty, flavorful dinner with this Creamy Zucchini and Ground Beef Casserole, a perfect fusion of wholesome vegetables, savory beef, and velvety cheese sauce. Featuring tender slices of zucchini layered with perfectly seasoned ground beef and a rich blend of cream cheese, sour cream, cheddar, and Parmesan, this baked casserole is topped with buttery panko breadcrumbs for an irresistible golden crunch. Ready in just an hour, this easy-to-make casserole is an ideal choice for busy weeknights or cozy family dinners. Whether you're looking to use up seasonal zucchini or craving a creamy, satisfying dish, this recipe guarantees a crowd-pleasing meal that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 pound ground beef
- 1 medium yellow onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 4 ounces cream cheese
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup milk
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch casserole dish.
Wash the zucchini and slice them into thin rounds, about 1/4 inch thick.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spatula, for about 5-7 minutes until fully browned. Drain excess fat if needed.
Season the beef mixture with Italian seasoning, salt, and black pepper. Stir and set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a paste.
Gradually pour in the milk while whisking continuously to make a smooth sauce. Cook for 2-3 minutes, stirring, until thickened.
Reduce the heat to low and stir in the cream cheese until melted and smooth.
Remove the sauce from the heat and mix in the sour cream, shredded cheddar cheese, and grated Parmesan cheese. Stir until combined.
Place half of the sliced zucchini in an even layer on the bottom of the prepared casserole dish.
Spread half of the cooked ground beef mixture over the zucchini, then pour half of the cheese sauce over the top.
Repeat the layers with the remaining zucchini, ground beef, and cheese sauce.
In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the edges are bubbly and the top is golden brown.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 6.7 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 393 mg | 30% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
