Full Meal Zucchini Casserole
Transform your dinner routine with this hearty, flavor-packed Full Meal Zucchini Casserole, a wholesome one-dish wonder that brings comfort food to your table without sacrificing nutrition. Perfectly layered with tender zucchini slices, savory ground beef simmered in a rich tomato-based sauce, and a creamy, cheesy ricotta filling, this casserole is topped with a golden crust of panko breadcrumbs and melty mozzarella for the ultimate textural finish. What makes this dish truly irresistible is its balance of bold Italian flavors heightened by fresh parsley and fragrant garlic. Ideal for meal prep or a cozy family dinner, this zucchini casserole is easy to assemble, taking just 20 minutes of prep before baking to bubbly perfection. Serve it with a crisp side salad for a complete, satisfying meal that celebrates comfort and freshness. Keywords: zucchini casserole, hearty casserole recipe, cheesy zucchini bake, Italian dinner ideas, meal prep casserole.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground beef
- 1 medium onion
- 3 whole garlic cloves
- 2 tablespoons olive oil
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 large eggs
- 2 tablespoons fresh parsley
- 0.5 cups panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the zucchinis lengthwise into 1/4-inch-thick strips. Lay them on a paper towel, sprinkle lightly with salt, then let them sit for 15 minutes to draw out excess moisture. Pat dry with another paper towel.
Heat a large skillet over medium heat and add olive oil. Once hot, add diced onion and minced garlic cloves, cooking for 2-3 minutes until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
Stir in diced tomatoes, tomato paste, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 5-7 minutes until the sauce thickens. Remove from heat.
In a medium bowl, mix ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, eggs, chopped parsley, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon black pepper until well combined.
Lightly grease a 9x13-inch casserole dish. Spread a thin layer of the meat sauce at the bottom.
Arrange a layer of zucchini slices over the sauce, followed by a layer of the ricotta mixture. Repeat these layers, finishing with a layer of meat sauce on top.
In a small bowl, combine the remaining 1 cup of shredded mozzarella with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the casserole rest for 10 minutes before slicing and serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 13669 mg | 594% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 81.6 g | ||
| Protein | 209.2 g | 418% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3463 mg | 266% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4650 mg | 99% | |
*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.
