Zucchini Beef Casserole
Savor the comforting flavors of this hearty Zucchini Beef Casserole, a delicious low-carb dinner option that's perfect for busy weeknights or cozy family meals. Layers of tender zucchini slices, savory ground beef simmered with aromatic garlic, onions, and Italian seasoning, and a medley of melted cheddar and mozzarella cheeses combine to create a mouthwatering dish that's as satisfying as it is wholesome. The casserole is finished with a bubbly, golden cheese topping, making it a crowd-pleaser that's both nutritious and indulgent. Ready in just an hour, this easy zucchini casserole recipe pairs beautifully with a crisp side salad or garlic bread for a complete meal! Perfectly customizable with fresh parsley garnish, it's a great make-ahead dish you'll keep coming back to.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground beef
- 1 medium, diced onion
- 3 cloves, minced garlic
- 14 ounces, canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them into thin, round slices, about 1/4 inch thick. Lightly sprinkle with salt and set aside for 10 minutes to draw out water. Pat them dry with a paper towel.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes or until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet. Use a wooden spoon to break it up into smaller pieces. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the canned crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Allow the mixture to simmer for 5-7 minutes, stirring occasionally.
In a 9x13-inch casserole dish, arrange a layer of zucchini slices to cover the bottom. Spread a third of the beef mixture evenly on top of the zucchini.
Sprinkle a third of the shredded cheddar cheese and mozzarella cheese over the beef mixture.
Repeat these layers (zucchini, beef mixture, cheeses) until all ingredients are used, finishing with a layer of cheese on the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the aluminum foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Serve warm and enjoy your Zucchini Beef Casserole!
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 98.2 g | 491% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 4589 mg | 200% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 42.6 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2764 mg | 213% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4633 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.
