Description
Ground Beef Zucchini Casserole is a hearty and flavorful dish. It combines ground beef, zucchini, and cheese in a simple bake.
Ingredients
Scale
- 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 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 28 ounce can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Instructions
- Slice the zucchini into ½” rounds. Put the rounds in a sieve or colander over the sink or a bowl and sprinkle with salt, tossing to coat.
- Allow the salted zucchini to sit for 15 minutes to draw out excess moisture.
- Rinse well under cold water to remove the excess salt. Pat dry with paper towel.
- Heat the oil in a large skillet over medium high. Add onions and cook until they begin to soften, about 2 minutes.
- Add garlic and ground beef, breaking up with a spoon, and cook, stirring often, until the meat is browned with no trace of pink, about 5 minutes.
- Stir in the tomatoes, Italian seasoning, salt and pepper. Remove from heat.
- Preheat oven to 350°.
- In an 8×8 baking dish, spread half of the ground beef mixture. Cover with half of the zucchini slices, then half of the mozzarella cheese.
- Repeat the above steps with the remainder of the meat mixture, zucchini slices, and cheese.
- Bake in the prepared oven for 20 to 25 minutes, until the cheese is melted and beginning to brown.
- Allow the casserole to rest for 10 minutes before serving your ground beef zucchini casserole.
Notes
- For a low carb ground beef zucchini casserole, use a low-sugar tomato sauce.
- You can add other vegetables like bell peppers or mushrooms.
- Feel free to use different types of cheese for your ground beef zucchini casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
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