Description
This Zucchini Hamburger Casserole blends tender zucchini, savory ground beef, and melty cheese for a quick weeknight meal that satisfies. Perfect for anyone craving a delightful homemade dish!
Ingredients
Scale
- 1 tablespoon olive oil
- 2 to 2½ pounds zucchini, about 3 to 4 medium
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 (24 ounce) jar pasta sauce
- 1 (14.5 ounce) can petite diced tomatoes, gently drained
- 1 egg
- 2 cups shredded italian cheese blend
- ¼ cup milk
- garlic bread or pasta, for serving, optional
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Slice the zucchini in half lengthwise, then cut into ½-inch moons.
- In a large skillet, heat the olive oil over medium-high heat and add the zucchini, salt, and pepper. Cook until the zucchini begins to soften, about 3 to 6 minutes, then transfer to the baking dish.
- In the same skillet, cook the ground beef and diced onion over medium-high heat until browned. Drain excess fat.
- Stir in italian seasoning, garlic powder, pasta sauce, and diced tomatoes. Pour the mixture into the baking dish with the zucchini and stir gently to combine.
- Whisk the egg and milk in a small bowl, then fold in the cheese until coated. Spoon the cheese mixture evenly over the casserole.
- Bake for 25 to 30 minutes until hot and bubbly with a lightly browned topping.
- Allow to rest for 10 minutes before serving to thicken the juices.
Notes
Adjust the seasoning to taste for additional flavor.
Ensure the ground beef is drained well to avoid excess grease in the casserole.
Add your favorite herbs or spices for a personal touch.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg