Description
A hearty Ground Beef Zucchini Casserole that combines ground beef and zucchini for a comforting dinner experience.
Ingredients
- 2 medium zucchinis (about 2 lbs), sliced into 1/2″ rounds
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 (28 oz) can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Instructions
- Slice zucchini into 1/2-inch rounds and place them in a colander. Sprinkle with salt and toss to coat. Let sit for 15 minutes to draw out moisture.
- Rinse zucchini slices thoroughly under cold water, then pat dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2 minutes until softened. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add ground beef to the skillet. Crumble it using a spoon and cook for about 5 minutes until it browns and cooks through.
- Stir in drained diced tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
- Preheat the oven to 350°F. Layer half of the beef mixture into an 8×8-inch baking dish, top with half the zucchini slices, and sprinkle with half the mozzarella cheese. Repeat the layers.
- Place in the oven and bake for 20-25 minutes, or until cheese is melted and starting to brown.
- Let casserole sit for 10 minutes before slicing to help it set.
Notes
For best results, allow casserole to rest before serving. Garnish with fresh herbs if desired.
