Ground Beef And Zucchini Casserole
Highlighted under: Classic Comfort Meals
I absolutely love making Ground Beef and Zucchini Casserole for my family on busy weeknights. This dish bursts with flavor, thanks to the savory ground beef and the fresh taste of zucchini that perfectly melds together as they bake. I appreciate that it's a one-pan meal, which not only minimizes cleanup but also allows the ingredients to cook harmoniously, enhancing their flavors. With just a handful of ingredients, it’s both satisfying and nutritious, making it a go-to dinner option for us. Give it a try, and I’m sure it will become a regular on your dinner table too!
Cooking Ground Beef and Zucchini Casserole became a favorite family tradition. I remember the first time I experimented with this recipe, swapping in fresh zucchini from a local market. The difference in taste was remarkable! The zucchini retained just enough crunch to contrast with the tender beef, creating a delightful texture combination.
One tip I found while making this dish is to drain the excess fat from the cooked beef before layering it with the zucchini. This helps keep the casserole from becoming too greasy, ensuring that each bite is packed with rich flavors without any heaviness. It’s details like this that make all the difference in perfecting a simple dish.
Why You'll Love This Recipe
- Rich, hearty flavors with fresh vegetables
- Quick and easy one-pan meal
- Nutritious and satisfying for the whole family
Zucchini's Role in the Casserole
Zucchini not only adds a fresh flavor to the casserole but also contributes moisture, helping to create a perfectly baked dish. When sliced thinly, it cooks down nicely and blends seamlessly with the other ingredients. For this recipe, medium-sized zucchinis are ideal, as they provide enough flesh without becoming overly watery. If you find yourself with larger zucchinis, simply scoop out the seeds and slice them into manageable pieces to prevent excess moisture from affecting the casserole's texture.
In addition to its delicious taste, zucchini is loaded with nutrients. It's a great source of vitamins A and C, as well as potassium. This makes the casserole not just satisfying but also a healthier option. The key is to layer the zucchini properly; if you slice it too thickly, it won't soften fully during baking. Aim for about 1/4 inch in thickness for optimal results.
Browning the Beef for Flavor
Browning the ground beef is a crucial step that enhances the flavor profile of the casserole. As the beef cooks, it develops a nice brown crust, which adds a depth of umami to the dish. Make sure your heat is set to medium; too high, and the beef will burn before it fully cooks. If you notice any bits sticking to the pan, just use your spoon to scrape them up – that’s where the flavor lies!
Furthermore, seasoning the beef while it browns is essential for flavor development. Adding salt early on allows it to penetrate the meat better, while the oregano brings a fragrant touch that pairs beautifully with the savory notes of the beef and the freshness of the zucchini. Don't rush this step; let the meat cook until it's no longer pink, which usually takes about 6-8 minutes.
Ingredients
Gather the following ingredients for a delicious casserole:
Ingredients
- 1 pound ground beef
- 2 medium zucchinis, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups shredded cheddar cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Make sure to prepare everything before starting to cook for the best results.
Instructions
Follow these steps to create your casserole:
Cook the beef
In a large skillet over medium heat, add a drizzle of olive oil. Once heated, add the chopped onion and minced garlic, sautéing until golden. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink. Drain excess fat and season with salt, pepper, and oregano.
Layer the casserole
In a greased baking dish, layer half of the sliced zucchini on the bottom. Spread half of the beef mixture over the zucchini, followed by half of the diced tomatoes. Repeat the layers, finishing with a top layer of zucchini.
Add cheese and bake
Sprinkle the shredded cheddar cheese evenly over the top. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and golden.
Let the casserole cool for a few minutes before serving.
Pro Tips
- For added flavor, try mixing in some herbs like basil or thyme with the beef, or add a sprinkle of red pepper flakes for a spicy kick.
Make-Ahead and Storage Tips
This Ground Beef and Zucchini Casserole makes a fantastic make-ahead meal. You can assemble it a day in advance and keep it covered in the refrigerator until you're ready to bake. If you decide to prepare it ahead of time, I recommend letting it come to room temperature for about 30 minutes before placing it in a preheated oven. This will ensure even cooking and help the cheese melt beautifully on top.
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheating is a breeze—simply pop individual servings in the microwave for a couple of minutes or reheat the entire dish in the oven at 350°F (175°C) until warmed through. You can also freeze portions for up to three months; just be sure to wrap them well to prevent freezer burn.
Serving Suggestions
This casserole is quite filling on its own, but if you wish to serve something alongside, a light green salad or roasted vegetables can complement the meal beautifully. A tangy vinaigrette over fresh greens balances the richness of the beef and cheese. For a heartier option, consider some crusty bread to soak up any extra juices from the casserole.
When it comes to garnishing this dish, a sprinkle of fresh parsley or basil adds a pop of color and freshness just before serving. You can also add a dollop of sour cream or Greek yogurt on top for a creamy contrast. For a spicy kick, a few slices of jalapeño can be added for an extra layer of flavor that pairs well with the richness of the beef.
Questions About Recipes
→ Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great substitute if you're looking for a leaner option.
→ How do I store leftovers?
Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
→ Can I freeze the casserole?
Yes! You can freeze the uncooked casserole or leftovers for up to 3 months. Just thaw and bake as needed.
→ What should I serve with it?
This casserole is a complete meal on its own, but a fresh green salad or crusty bread makes a great side.
Ground Beef And Zucchini Casserole
I absolutely love making Ground Beef and Zucchini Casserole for my family on busy weeknights. This dish bursts with flavor, thanks to the savory ground beef and the fresh taste of zucchini that perfectly melds together as they bake. I appreciate that it's a one-pan meal, which not only minimizes cleanup but also allows the ingredients to cook harmoniously, enhancing their flavors. With just a handful of ingredients, it’s both satisfying and nutritious, making it a go-to dinner option for us. Give it a try, and I’m sure it will become a regular on your dinner table too!
Created by: Eliza Thornton
Recipe Type: Classic Comfort Meals
Skill Level: Easy
Final Quantity: 6 servings
What You'll Need
Ingredients
- 1 pound ground beef
- 2 medium zucchinis, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups shredded cheddar cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
How-To Steps
In a large skillet over medium heat, add a drizzle of olive oil. Once heated, add the chopped onion and minced garlic, sautéing until golden. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink. Drain excess fat and season with salt, pepper, and oregano.
In a greased baking dish, layer half of the sliced zucchini on the bottom. Spread half of the beef mixture over the zucchini, followed by half of the diced tomatoes. Repeat the layers, finishing with a top layer of zucchini.
Sprinkle the shredded cheddar cheese evenly over the top. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and golden.
Extra Tips
- For added flavor, try mixing in some herbs like basil or thyme with the beef, or add a sprinkle of red pepper flakes for a spicy kick.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 24g