Description
This Zucchini Hamburger Casserole combines flavorful ground beef and tender zucchini, topped with melted cheese—perfect for a quick and satisfying meal for the family.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 to 2½ pounds zucchini, about 3 to 4 medium
- ¼ teaspoon salt
- â…› 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
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Slice the zucchini in half lengthwise, then cut it into ½-inch moons.
- Heat olive oil in a large skillet over medium-high heat. Add zucchini, salt, and pepper. Cook until slightly softened, about 3 to 6 minutes. Transfer to the baking dish.
- In the same skillet, cook ground beef and diced onion over medium-high heat until browned. Drain excess fat.
- Mix in italian seasoning, garlic powder, pasta sauce, and diced tomatoes. Pour mixture into the baking dish and stir with zucchini.
- Whisk the egg and milk in a small bowl. Stir in cheese until coated. Spoon cheese mixture evenly over casserole.
- Bake for 25 to 30 minutes, until bubbly and golden on top.
- Allow to rest for 10 minutes before serving.
Notes
For a spicier version, add red pepper flakes to the meat mixture.
Feel free to substitute the ground beef with turkey or a meat alternative for a lighter dish.
This casserole can be prepared ahead of time and baked when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg