Zucchini and Ground Beef Casserole
Discover the perfect balance of comfort and nutrition with this Zucchini and Ground Beef Casserole, a hearty, family-friendly dish that’s both low-carb and irresistibly cheesy. Layers of tender zucchini slices are nestled between a rich and flavorful ground beef mixture simmered with garlic, onions, diced tomatoes, and a medley of Italian seasonings. Topped with a melty duo of mozzarella and Parmesan, this baked casserole comes together in under an hour and boasts a golden, bubbly finish. Ideal for weeknight dinners or meal prep, it offers a satisfying, wholesome alternative to traditional pasta-based casseroles. Garnish with fresh parsley for a pop of color and serve warm to enjoy the full depth of its savory flavors!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground beef
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini thoroughly and slice them into thin rounds, about 1/4 inch thick. Set aside.
Chop the onion into small pieces and mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat if necessary.
Add the chopped onion and garlic to the skillet with the ground beef. Cook for 3-4 minutes, or until the onion is translucent.
Stir in the diced tomatoes (with their juices) and tomato paste. Mix well to combine.
Add the Italian seasoning, salt, black pepper, and red pepper flakes. Let the mixture simmer for 5-7 minutes to develop the flavors.
In a greased 9x13-inch baking dish, layer half of the sliced zucchini on the bottom.
Spread half of the beef and tomato mixture over the zucchini slices.
Sprinkle 1/2 cup of shredded mozzarella cheese over the beef layer.
Repeat the layers: add the remaining zucchini slices, the rest of the beef mixture, and then top with the remaining shredded mozzarella and grated Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.
Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 732 mg | 16% | |
*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.
