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A comforting and hearty casserole featuring layers of tender zucchini slices and savory seasoned ground beef, topped with melted mozzarella cheese. An easy, family-friendly one-dish meal perfect for busy weeknights or special dinners.

Ingredients

Scale
  • 1 medium-sized zucchini, sliced into 1/4-inch thick rounds
  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1 cup tomato sauce
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
  • 1 tsp dried oregano
  • 1 splash olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Rinse the zucchini and slice into 1/4-inch rounds.
  3. Sprinkle zucchini slices with salt and let sit for 15 minutes to draw out excess water.
  4. Pat zucchini slices dry with paper towels.
  5. Heat a splash of olive oil in a large skillet over medium heat.
  6. Add chopped onion and minced garlic; sauté until fragrant and translucent.
  7. Add ground beef and cook, breaking it apart, until browned all over.
  8. Drain excess fat from the cooked beef.
  9. Pour in tomato sauce and stir to combine; season with salt, pepper, basil, and oregano.
  10. Simmer the beef and sauce mixture gently for about 5 minutes.
  11. Grease a baking dish.
  12. Layer half the zucchini slices in the bottom of the dish.
  13. Spread half the beef mixture over the zucchini and sprinkle with shredded mozzarella cheese.
  14. Repeat layers with remaining zucchini slices and beef mixture, finishing with a generous layer of shredded mozzarella on top.
  15. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  16. Remove the foil and bake uncovered for an additional 15–20 minutes, until the cheese is bubbly and golden brown.
  17. Let the casserole rest for about 10 minutes before slicing and serving.

Notes

To reduce sogginess, draw excess moisture from zucchini by salting and patting dry before assembling., Use lean ground beef and drain fat to avoid excess grease., Variations include swapping ground beef for ground turkey, chicken, pork, or vegetarian options like lentils or tofu., Cheese alternatives include cheddar, provolone, parmesan, or plant-based cheeses for dairy-free diets., Add veggies like bell peppers, mushrooms, or spinach for extra nutrition., Spice it up with red pepper flakes or jalapeños., This casserole can be assembled ahead and refrigerated for up to 24 hours before baking., Freeze assembled or cooked portions for 2–3 months; thaw before baking or add extra baking time if baking from frozen., Reheat leftovers in oven at 350°F (175°C) to maintain cheesy texture or microwave individual servings.

Nutrition

Find it online: https://lanamixingbowl.com/delicious-baked-zucchini-and-ground-beef-casserole-recipe/