Meaty Zucchini and Ground Beef Casserole a Weeknight Winner
Recipe Introduction: Let's Get Casseroling!
Fancy a bit of comfort food? I was just thinking about how much I love a good casserole. And honestly, this Zucchini ground beef casserole is a total winner.
It’s proper tasty and uses up all those zucchinis that seem to magically appear this time of year.
Quick Hook: The Ultimate Comfort Dish
Ever wonder what to do with all that zucchini? This cheesy zucchini and ground beef casserole is your answer. It's a delicious way to sneak in some veggies.
This recipe is flavorful, hearty, and family friendly.
Brief Overview: From Italy with Love (Sort Of)
While not strictly Italian, think of this Italian zucchini casserole as Italy meets the Midwest. This easy zucchini casserole is beginner friendly, taking about an hour from start to finish.
It makes about six servings. Perfect for a weeknight casserole dinner for the whole family.
Main Benefits: Healthyish Comfort Food
Let's be real, it's not exactly a health food, but this low carb zucchini casserole packs in a good dose of nutrients.
It's perfect for a casual Sunday lunch or even a potluck. What makes this recipe special? The perfect balance of meaty zucchini casserole goodness with that classic casserole vibe.
Think ground beef zucchini bake , but better. Now, let's get to the bits.
Alright, let's dive into what you'll need to whip up this belter of a Zucchini ground beef casserole . Honestly, it's all pretty straightforward.
Ingredients & Equipment
Getting the right bits and bobs is half the battle. This easy zucchini casserole recipe isn't fussy. Just a few simple things.
Main Ingredients
Right then, here's the shopping list for our zucchini casserole with ground beef . No need to panic. Most of it's probably already lurking in your fridge.
- Zucchini: 2 lbs (900g). About 4 medium sized ones. The fresher, the better, mate . They should feel firm and have a nice, even color.
- Ground Beef: 1 lb (450g). Aim for 85% lean. You don't want a swimming pool of grease in your meaty zucchini casserole .
- Yellow Onion: 1 small one. Finely chopped.
- Garlic: 3 cloves. Minced. Because everything tastes better with garlic, doesn't it?
- Diced Tomatoes: 1 (14 oz / 400g) can. Drained. We don't want a watery mess.
- Marinara Sauce: 1 cup (240ml). Jarred is fine. Or homemade if you're feeling fancy.
- Mozzarella Cheese: 1 cup (115g). Shredded. Because cheese is life.
- Parmesan Cheese: 1/2 cup (50g). Grated. Adds a nice bit of salty tang.
- Olive Oil: 2 tablespoons. For sautéing the onion and garlic.
- Breadcrumbs: 1/2 cup (50g) optional, for topping. Panko breadcrumbs are just perfect.
Seasoning Notes
Let's talk spice! These are the key flavour enhancers to make our Italian zucchini casserole sing. This isn't rocket science, so relax.
- Oregano & Basil: 1 teaspoon each, dried. The classic Italian combo.
- Salt & Pepper: 1/2 teaspoon salt, 1/4 teaspoon black pepper. Season to taste. Don't be shy! For a flavour boost, consider a pinch of red pepper flakes. Honestly... You know?!
Equipment Needed
You won't need fancy kitchen gadgets for this Zucchini ground beef casserole recipe . I promise. Here's the bare minimum.
- Large Skillet: For browning the beef.
- 9x13-inch Baking Dish: For assembling and baking the casserole.
- Paper Towels: Absolutely essential for getting rid of the extra water of the zucchini.
- Common Household Alternatives: If you don't have a baking dish that exact size, don't sweat it. Anything close will do the trick.
This comfort food casserole is all about ease. Get the ingredients sorted, and you're already halfway there. A real weeknight casserole dinner sorted.
Alright, let's talk about this cracking Zucchini ground beef casserole . It's like a warm hug on a plate. Think lasagna, but way easier.
Honestly, even I can't mess this one up. It's the perfect weeknight meal.
Prep Like a Pro
First things first, mise en place, yeah? Slice about 2 pounds (900g) of zucchini. Make them roughly 1/4 inch (6mm) thick.
Also, chop one small yellow onion. Mince three cloves of garlic. That's it. Get it all prepped and ready to go.
Salting the zucchini is a must. It draws out water and stops the Zucchini casserole with ground beef being watery.
Saving Time and Keeping Safe
To save time, pre-shred your mozzarella. Also, measure out your spices. Keep everything close at hand. Most importantly? Don't cut yourself! Honestly, stay focused.
step-by-step Meaty Zucchini Casserole
Follow these simple steps.
- Heat your oven to 375° F ( 190° C) . Then salt the zucchini. Let it sit. Pat it dry.
- Heat two tablespoons of olive oil in a large skillet. Saute chopped onion and the minced garlic until it's soft. That’s when the magic starts.
- Add about 1 pound (450g) of ground beef. Break it up. Cook until browned. Drain any excess fat. Nobody likes a greasy Ground beef zucchini bake .
- Stir in one 14 oz (400g) can of drained diced tomatoes. Then add one cup (240ml) of marinara sauce. Season with 1 teaspoon each of dried oregano and basil, plus 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer for a short time.
- Spread some of the beef mixture in a 9x13-inch baking dish. Layer with zucchini, more beef, and mozzarella. Repeat. End with mozzarella.
- Sprinkle 1/2 cup (50g) of breadcrumbs mixed with 1/2 cup (50g) of Parmesan over the top. Optional, but it adds a lovely crunch to this Easy zucchini casserole .
- Cover with foil. Bake for 25 minutes . Take the foil off. Bake for another 15 minutes , or until bubbly and golden.
- Let it rest for a few minutes. Serve.
Pro Tips for Comfort Food Casserole Perfection
Want to take your Cheesy zucchini and ground beef casserole to the next level? Here's the deal.
- Dry Your Zucchini! Don't skip the salting step. Trust me. It makes a massive difference.
- Use Good Sauce: Your sauce is key. Go for one you love. Or even better, make it yourself!
- make-ahead: You can assemble this a day in advance. Then just bake it when you're ready. Perfect for busy people. I sometimes prepare my Weeknight casserole dinner and leave it in the fridge.
So there you have it. A proper Zucchini ground beef casserole recipe . It is so easy and yummy, and it makes it a great option for those looking for Low carb zucchini casserole ! This is the kind of Italian zucchini casserole that makes everyone happy.
Enjoy!
Recipe Notes for Your Zucchini Ground Beef Casserole
Alright, so you're about to whip up this amazing zucchini ground beef casserole recipe . I want to share some extra bits and bobs.
These will really make it sing! Honestly, these tips are from my own trials and tribulations in the kitchen. They will help you create an absolutely delish cheesy zucchini casserole with ground beef .
Serving Suggestions: Plating Like a Pro!
Presentation matters, you know? Don't just chuck it on a plate! For plating, a simple sprinkle of fresh parsley does wonders.
You can also serve it with a dollop of ricotta on top.
As for sides, garlic bread is a must. It's just perfect for soaking up that gorgeous sauce. A side salad cuts through the richness.
Think simple green salad with a tangy vinaigrette. A light, crisp white wine would be perfect too.
Storage Tips: Keepin' it Fresh!
Got leftovers? No worries! This easy zucchini casserole keeps well. Just bung it in an airtight container in the fridge. It will last for about 3-4 days.
For longer storage, you can freeze it. Make sure it's cooled down completely. Wrap it tightly or use a freezer safe container. It'll be good for about 2-3 months.
To reheat, thaw it in the fridge overnight. Then, pop it in the oven at 350° F ( 175° C) until heated through.
A quick zap in the microwave works too. Just be sure to cover it.
Variations: Mix it Up!
Feeling adventurous? This ground beef zucchini bake is super adaptable. For a low carb zucchini casserole , skip the breadcrumbs. Use almond flour instead. It's surprisingly good!
Want a vegetarian option? Use plant based "mince." It works a treat. You can also make it an Italian zucchini casserole ! Simply add a pinch of red pepper flakes.
Nutrition Basics: Goodness in Every Bite
Okay, so, let's talk nutrients. This comfort food casserole is packed with protein from the beef. Zucchini adds fibre and vitamins. The cheese gives you calcium.
It's a pretty balanced meal. This weeknight casserole dinner provides a decent dose of protein, vitamins, and minerals. Just remember, portion control is key. It's easy to go back for seconds!
Honestly, making this zucchini ground beef casserole is easier than ordering a takeaway. Give it a go! I reckon you'll be chuffed with the results. Enjoy!
Frequently Asked Questions
My Zucchini Ground Beef Casserole turned out watery. What did I do wrong?
The most likely culprit is excess moisture from the zucchini. Make sure you salt the zucchini slices before layering them in the casserole. This draws out the extra water. Then, pat them dry with paper towels before assembling the dish. It's a bit like squeezing the water out of spinach a crucial step!
Can I make this Zucchini Ground Beef Casserole ahead of time?
Absolutely! You can assemble the entire casserole a day ahead of time, cover it tightly with cling film, and store it in the fridge. When you're ready to bake, just pop it in the oven, adding an extra 10-15 minutes to the baking time to ensure it's heated through properly.
Think of it as your Sunday roast prep, but for a weeknight!
I'm trying to eat healthier. Are there any substitutions I can make to lighten up this Zucchini Ground Beef Casserole?
Definitely. Use lean ground beef (90% lean or higher) to reduce the fat content. You can also substitute part of the mozzarella with a lower fat version, or use cottage cheese in the layers for a protein boost. To cut carbs, skip the breadcrumb topping or use almond flour instead.
It's like trading your full fat latte for a skinny one small changes, big impact!
How long does Zucchini Ground Beef Casserole last in the fridge? Can I freeze it?
Properly stored in an airtight container, the casserole will last for 3-4 days in the fridge. To freeze, let it cool completely, then wrap it tightly in cling film and then foil, or place it in a freezer safe container. It can be frozen for up to 2-3 months. Thaw it overnight in the fridge before reheating in the oven.
It's just like batch cooking your chilli, a real time saver.
I don't have mozzarella cheese. What else can I use in my Zucchini Ground Beef Casserole?
No worries! Provolone, Monterey Jack, or even a mild cheddar cheese would all work well as a substitute for mozzarella. They'll all provide that lovely melted, cheesy topping. Feel free to mix and match for a unique flavour profile. Think of it as jazzing up your cheese toastie!
Can I add other vegetables to this Zucchini Ground Beef Casserole?
Absolutely, this recipe is very forgiving! Sliced bell peppers, mushrooms, or even spinach would be great additions. Just sauté them along with the onion and garlic before adding the ground beef. Get creative, and use whatever veggies you have knocking about the fridge.
It's all about using what you've got, like a good bubble and squeak!
Meaty Zucchini And Ground Beef Casserole A Weekn
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 20g |
| Fiber | 15g |
