Beef Zucchini Casserole
This beef zucchini casserole is a simple, hearty dinner made with seasoned ground beef, tender zucchini, marinara sauce, and melted cheese.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 4 small zucchinis, sliced
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 375°F and grease a 9x13 baking dish.
- In a skillet over medium heat, cook the ground beef, onion, and garlic until browned. Drain excess grease.
- In a large bowl, combine the cooked beef mixture, half the cheese, zucchini slices, marinara sauce, Italian seasoning, paprika, and red pepper flakes. Stir well.
- Pour the mixture into the greased baking dish and spread evenly. Top with the remaining mozzarella and Parmesan.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it rest for 5-10 minutes before serving.
Nutrition
Notes
- Drain Excess Grease: If using higher-fat ground beef, drain the excess grease after browning to prevent the casserole from becoming too oily.
- Slice Zucchini Evenly: Cut the zucchini into even slices to ensure they cook uniformly. If they release too much moisture, pat them dry with a paper towel before mixing.
- Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Shredding fresh mozzarella and Parmesan will give the best texture.
- Let it Rest Before Serving: Allow the casserole to sit for 5-10 minutes after baking to help it set and make serving easier.
- Make It Spicier: Increase the red pepper flakes or add a dash of hot sauce to the meat mixture.
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