Description
Discover how to make a delicious Ground Beef Zucchini Casserole with our easy recipe. Perfect for dinner, it’s a hearty dish that’s sure to impress your family.
Ingredients
- 2 medium zucchini, sliced about 2 pounds (907 g)
- 1 tablespoon (15 ml) olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 pound (454 g) lean ground beef
- 2 teaspoon (10 ml) Italian seasoning
- 1/2 teaspoon (3 ml) kosher salt
- 1/2 teaspoon (3 ml) black pepper
- 1 28 ounce (794 g) can diced tomatoes drained
- 2 cup (480 ml) s shredded moz zarella cheese
Instructions
- Cut the zucchinis into ½-inch thick slices. Place them in a colander over a bowl or sink, sprinkle with salt, and toss to coat evenly.
- Let the salted zucchini sit for 15 minutes to remove excess water.
- Rinse the zucchini thoroughly under cold water to wash away the salt. Dry them well using paper towels.
- Warm the olive oil in a large pan on medium-high heat. Add the diced onion and cook for about 2 minutes until it starts to become tender.
- Introduce the minced garlic and ground beef to the pan, breaking the meat apart with a spoon. Cook and stir frequently until the beef is browned and no pink remains, approximately 5 minutes.
- Mix in the drained diced tomatoes, Italian seasoning, salt, and pepper. Take the pan off the heat.
- Set your oven to 350°F to preheat.
- In an 8×8 baking dish, layer half of the beef mixture. Lay half of the zucchini slices on top, followed by half of the mozzarella cheese.
- Repeat the layering process with the remaining beef mixture, zucchini slices, and cheese.
- Place in the oven and bake for 20 to 25 minutes until the cheese is melted and begins to turn golden.
- Let the casserole cool for 10 minutes before serving.
Notes
- Ensure zucchini is evenly salted to remove moisture and prevent sogginessnBreak ground beef into small pieces for uniform cooking and texturenDrain diced tomatoes well to prevent excess liquid in casserole