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Ground Beef Zucchini Casserole

Ground Beef Zucchini Casserole: A Cozy Family Favorite

This Ground Beef Zucchini Casserole balances healthy ingredients with flavorful comfort, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup dry quinoa Cook according to package instructions.
  • 2 tablespoons olive oil Divide for different steps.
  • 1 lb lean ground beef Can substitute with ground turkey or plant-based option.
  • 3 cloves garlic Fresh garlic preferred for best results.
  • 1 cup yellow cooking onion, diced Brings sweetness and flavor.
For the Zucchini Layer
  • 6 zucchinis (approx. 2 lbs) sliced into ¼ inch rounds Substitute with other summer squash if necessary.
  • Salt Essential for seasoning; adjust to taste.
  • black pepper Essential for seasoning; adjust to taste.
For the Tomato Sauce
  • 2 cups low sugar tomato sauce (marinara sauce) Choose one with less than 5g of sugar per serving.
  • 1 teaspoon dried oregano Adds herbal notes.
  • ½ teaspoon garlic powder Optional if fresh garlic is included.
  • 1 tablespoon Italian seasoning Enhances flavor complexity.
For the Creamy Layer
  • 1 cup cottage cheese Ricotta can be a tasty substitute.
  • 2 cups mozzarella cheese, shredded Use part-skim mozzarella for a lighter option.
  • 2 tablespoons parmesan cheese Optional but adds depth.
For the Finishing Touch
  • Fresh basil for topping Provides a fresh flavor and color.

Equipment

  • 9x13 inch casserole dish
  • large pan

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch casserole dish.
  2. Prepare 1 cup of dry quinoa according to package instructions. Set aside.
  3. In a large pan over medium-high heat, add 1 tablespoon of olive oil. Cook the ground beef, garlic, and onions until the beef is browned and onions are translucent, about 5-7 minutes. Drain excess fat and transfer to the casserole dish.
  4. In the same pan, add the remaining tablespoon of olive oil. Stir in the sliced zucchini, season with salt and pepper, and cook, covered, for about 5 minutes until tender.
  5. In the casserole dish, combine the cooked zucchini, spices, cottage cheese, cooked quinoa, and 1 cup of tomato sauce with half of the shredded mozzarella cheese. Mix everything evenly.
  6. Spread the mixture evenly, then sprinkle the remaining mozzarella and parmesan cheese on top. Bake for 30 minutes. For a golden crust, switch to broil for the last 5 minutes.
  7. Once browned and bubbly, remove from oven and garnish with fresh basil before serving. Enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Optional: Drizzle with extra virgin olive oil before serving for added richness.

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