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Beef Zucchini Casserole Recipe

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4.1 from 38 reviews

This hearty Beef Zucchini Casserole combines lean ground beef, tender zucchini slices, and nutrient-packed quinoa baked in a flavorful tomato sauce with layers of cheesy goodness. Perfect as a comforting, protein-rich dinner that is both satisfying and packed with vegetables.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Quinoa

  • 1 cup dry quinoa (cooked according to package instructions)

Meat & Vegetables

  • 1 lb lean ground beef
  • 3 cloves garlic
  • 1 cup yellow cooking onion (diced)
  • 6 zucchinis (approx 2 lbs, sliced into ¼ inch rounds)
  • Salt and black pepper (to taste)

Oils & Sauces

  • 2 tbsp olive oil (divided)
  • 2 cups low sugar tomato sauce (marinara sauce)

Spices & Cheese

  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 cup cottage cheese (ricotta cheese will also work)
  • 2 cups mozzarella cheese (shredded)
  • 2 tbsp parmesan cheese

Garnish

  • Fresh basil (for topping)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish thoroughly to prevent sticking.
  2. Cook Quinoa: Prepare 1 cup of dry quinoa according to the package instructions until fluffy and cooked through. Set aside.
  3. Cook Ground Beef Mixture: Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the ground beef, minced garlic cloves, and diced yellow onions. Cook until the beef is no longer pink and the onions become fragrant and translucent. Season with salt and black pepper to taste. Drain any excess fat and transfer the cooked beef mixture into the prepared casserole dish. Set aside.
  4. Sauté Zucchini: In the same pan (without cleaning), add remaining 1 tbsp olive oil. Once hot, add the sliced zucchini rounds. Season with salt and black pepper. Cover and cook for about 5 minutes until zucchini becomes soft but not mushy.
  5. Combine Ingredients: Add the cooked zucchini to the casserole dish with the beef. Sprinkle in dried oregano, garlic powder, Italian seasoning, cottage cheese, cooked quinoa, low sugar tomato sauce, and half of the shredded mozzarella cheese. Stir gently with a spatula until ingredients are evenly combined. Spread the mixture into an even layer in the dish. Then, top with the remaining mozzarella cheese and sprinkle parmesan cheese over the top.
  6. Bake the Casserole: Place the casserole in the preheated oven and bake for 25 minutes. After 25 minutes, switch the oven to broil and broil for an additional 5 minutes to brown and crisp the cheese topping. Watch closely to avoid burning.
  7. Garnish and Serve: Remove the casserole from the oven. Let it cool slightly, then top with fresh basil leaves before serving. Enjoy your flavorful and nutritious casserole!

Notes

  • Quinoa provides a great gluten-free alternative to breadcrumbs or rice, adding protein and fiber.
  • If ricotta cheese is preferred over cottage cheese, it can be used interchangeably.
  • Broiling for the last 5 minutes enhances the flavor and texture by giving the cheese a golden crust.
  • Season the beef and zucchini generously to balance the mild flavor of zucchini.
  • Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/beef-zucchini-casserole-recipe/