Harvest Yellow Zucchini Squash Beef Casserole
Experience the cozy, homestyle flavors of a **Harvest Yellow Zucchini Squash Beef Casserole**, a hearty dish packed with rich, savory ingredients and vibrant fall-inspired hues. Layers of tender yellow zucchini squash pair perfectly with seasoned ground beef simmered in aromatic garlic, onions, and crushed tomatoes. Topped with gooey mozzarella cheese and a buttery Parmesan breadcrumb crust, this casserole achieves the perfect balance of textures—soft, saucy layers beneath a golden, crispy topping. Ready in just an hour, this recipe is an easy yet impressive option for a comforting weeknight dinner or potluck favorite. Garnish with fresh parsley for a pop of color and freshness, and savor each bite of this wholesome, satisfying casserole. Ideal for family meals, this dish celebrates the best of **zucchini squash recipes**, **ground beef dinners**, and cheesy casseroles!
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Recipe Information
Ingredients
- 4 medium yellow zucchini squash
- 1 pound ground beef
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 15-ounce can crushed tomatoes
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded Parmesan cheese
- 0.5 cup bread crumbs
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash the yellow zucchini squash and slice them into thin, even rounds. Set aside.
Heat the olive oil in a large skillet over medium heat. Dice the onion and finely mince the garlic, then sauté them in the skillet until translucent, about 3-4 minutes.
Add the ground beef to the skillet. Cook and crumble the beef until browned and cooked through, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the salt, black pepper, and Italian seasoning. Add the crushed tomatoes and let the mixture simmer for 5 minutes to thicken slightly.
In a greased 9x13-inch baking dish, layer half of the sliced zucchini squash on the bottom. Spread half of the beef and tomato mixture over the zucchini.
Sprinkle half of the mozzarella cheese over the beef layer. Repeat the layers with the remaining zucchini, beef mixture, and mozzarella.
In a small bowl, combine the bread crumbs with melted butter and Parmesan cheese. Stir until the mixture is evenly coated.
Sprinkle the bread crumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until bubbly and golden brown on top.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 40.9 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1658 mg | 128% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4542 mg | 97% | |
*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.
