Description
This zucchini ground beef casserole is a comforting and flavorful dish packed with seasoned beef, juicy tomatoes, and tender zucchini, all baked under a layer of melted mozzarella. It’s a perfect low-carb alternative to traditional pasta bakes.
Ingredients
- 2 medium zucchini, sliced (about 2 pounds)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 28 oz can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Instructions
- Slice zucchini into ½-inch rounds. Place in a colander, sprinkle with salt, toss, and let sit for 15 minutes to draw out moisture.
- Rinse the zucchini under cold water and pat dry thoroughly with paper towels.
- Heat olive oil in a skillet over medium-high heat. Add diced onion and cook for 2 minutes.
- Stir in minced garlic and ground beef. Cook until the beef is browned and no longer pink, about 5 minutes.
- Stir in the drained diced tomatoes, Italian seasoning, salt, and pepper. Mix well and remove from heat.
- Preheat your oven to 350°F (175°C).
- In an 8×8-inch baking dish, layer half of the beef mixture, followed by half of the zucchini slices, and then half of the mozzarella cheese.
- Repeat the layers with the remaining ingredients.
- Bake for 20–25 minutes, until the cheese is melted and golden in spots.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- Pat the zucchini very dry after rinsing to prevent a watery casserole.
- For a lighter version, you can use ground turkey instead of ground beef.
- A sprinkle of Parmesan cheese on top adds extra richness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
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