Description
A comforting and cheesy beef and zucchini casserole that combines ground beef, tender sautéed zucchini, and a creamy tomato sauce topped with melted mozzarella and cheddar cheese. Perfect for a family dinner, this recipe is easy to prepare, baking all the flavors together into a hearty, savory dish.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef (or turkey for a lighter option)
- 2 medium zucchinis, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
Dairy and Sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup tomato sauce (optional, for added flavor)
Seasonings and Oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Olive oil (for sautéing)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook the Ground Beef: Heat a little olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon until browned and thoroughly cooked. Drain any excess fat if necessary to keep the dish from being greasy.
- Sauté the Vegetables: Add the chopped onion and minced garlic to the skillet with the beef, cooking for 2 to 3 minutes until softened and fragrant. Then, add the sliced zucchini along with dried oregano, basil, red pepper flakes if using, and season with salt and pepper. Continue sautéing for 5 to 7 minutes until the zucchini becomes tender.
- Combine the Ingredients: Stir in the heavy cream and tomato sauce (if you choose to include it). Bring the mixture to a gentle simmer over low heat for 2 to 3 minutes to allow the flavors to meld together. Taste and adjust seasoning as needed.
- Layer the Casserole: Transfer the beef and zucchini mixture into a greased 9×13-inch baking dish. Evenly sprinkle the shredded mozzarella and cheddar cheese over the top.
- Bake the Casserole: Place the dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is thoroughly melted and bubbly with lightly golden spots.
- Serve and Enjoy: Allow the casserole to cool for a few minutes before serving. This comforting cheesy beef and zucchini casserole is ready to be enjoyed as a satisfying dinner.
Notes
- For a lighter option, substitute ground turkey for ground beef.
- Use coconut milk instead of heavy cream for a dairy-free version.
- If you prefer a spicier casserole, increase the red pepper flakes to your taste.
- Make sure to drain excess fat from the cooked ground beef to avoid greasiness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This dish pairs well with a simple green salad or steamed vegetables.
