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Zucchini Ground Beef Casserole Recipe

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4.3 from 14 reviews

A hearty and healthy Zucchini Ground Beef Casserole layered with cooked quinoa, savory ground beef, tender zucchini, and a rich tomato sauce, all topped with melted mozzarella cheese. This comforting baked casserole combines fresh vegetables and ground beef with Italian herbs for a flavorful, family-friendly meal that’s perfect for weeknights.

Ingredients

Main Ingredients

  • 3 cups cooked quinoa
  • 2 tablespoons olive oil, divided
  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 1 teaspoon sea salt, divided
  • 2 medium zucchinis (1.5-2 lbs), chopped into bite-size pieces
  • 1 (14.5 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon black pepper
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Prep: Preheat the oven to 375°F (190°C). Grease a 9×13 inch casserole pan to prevent sticking during baking.
  2. Cook Quinoa: If not using pre-cooked quinoa, cook 1 cup dried quinoa on the stovetop according to the package instructions until fluffy and set aside.
  3. Brown the Ground Beef: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add ground beef, diced onion, and ½ teaspoon sea salt. Cook for about 5 minutes, breaking the meat apart with a wooden spatula, until beef is browned and onions are translucent. Remove the cooked meat mixture from the pan and transfer to the prepared casserole dish.
  4. Cook Zucchini: In the same pan, add remaining 1 tablespoon olive oil. Add chopped zucchini and the remaining ½ teaspoon sea salt. Cover and cook for about 5 minutes over medium heat until zucchini softens.
  5. Add Tomatoes and Seasoning: Stir in tomato sauce and drained diced tomatoes into the zucchini. Mix well to combine and heat through.
  6. Combine Ingredients: Add the cooked quinoa, zucchini mixture, Italian seasoning, oregano, garlic powder, dried basil, black pepper, and 1 cup shredded mozzarella cheese to the casserole dish with the browned beef. Gently fold everything until well combined and spread evenly in the casserole dish.
  7. Add Topping: Sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the top of the casserole.
  8. Bake and Broil: Bake in the preheated oven for 25 minutes. Then switch the oven to high broil and cook for an additional 2-5 minutes until the cheese is bubbly and browned on top.
  9. Rest and Serve: Remove casserole from the oven and let it rest for 5 minutes before serving to allow flavors to meld and to cool slightly.

Notes

  • Use pre-cooked quinoa or leftovers to save time on this recipe.
  • If zucchini releases a lot of water, drain excess liquid to prevent a soggy casserole.
  • Feel free to substitute ground beef with ground turkey or chicken for a lighter option.
  • To increase spice, add red pepper flakes when cooking the zucchini.
  • This casserole can be made ahead and refrigerated for up to 2 days before baking.
  • For a gluten-free meal, ensure the tomato sauce and seasoning blends are certified gluten-free.

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