Description
Zucchini Hamburger Casserole is a delightful blend of lean ground beef, fresh zucchini, and melted cheese. This easy recipe makes for a quick and satisfying meal for the whole family, packed with flavor and comfort.
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
- garlic bread or pasta, for serving, optional
- 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 and then cut into ½-inch thick moons.
- Heat the olive oil in a large skillet over medium-high heat. Add zucchini, salt, and pepper; cook for about 3 to 6 minutes until zucchini starts to soften. Transfer to the prepared baking dish.
- In the same skillet, cook ground beef and onion over medium-high heat until browned. Drain excess fat.
- Stir in Italian seasoning, garlic powder, pasta sauce, and diced tomatoes. Combine with zucchini in the baking dish.
- In a small bowl, whisk egg and milk, then stir in cheese until coated. Spoon cheese mixture evenly over the casserole.
- Bake for 25 to 30 minutes until the casserole is hot and bubbly with a lightly browned topping.
- Allow to rest for 10 minutes before serving to let juices thicken.
Notes
Zucchini can be cooked for a shorter time for a firmer texture if preferred.
You can add other vegetables, such as bell peppers or mushrooms, for added flavor.
For a vegetarian version, substitute ground beef with a meat alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 75mg