Description

This Zucchini Hamburger Casserole combines the flavors of seasoned ground beef and fresh zucchini in a creamy cheese topping. It’s an easy, delicious meal that’s perfect for weeknight dinners or family gatherings!

Ingredients

Scale

1 tablespoon olive oil
2 to 2½ pounds zucchini
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
1 egg
¼ cup milk
2 cups shredded italian cheese blend
garlic bread or pasta, for serving, optional

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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 moons.
Heat olive oil in a large skillet over medium-high heat, add zucchini, salt, and pepper. Cook for about 3 to 6 minutes until slightly softened and then transfer to the baking dish.
In the same skillet, cook ground beef and onion until no pink remains, then drain any fat.
Add italian seasoning, garlic powder, pasta sauce, and diced tomatoes to the beef mixture and stir to combine.
Add the beef mixture to the baking dish with the zucchini and mix gently.
In a small bowl, whisk together the egg and milk. Stir in the cheese until it is well-coated with the mixture. Spoon it evenly over the casserole.
Bake for 25 to 30 minutes until hot and bubbly with the cheese topping lightly browned.
Let the casserole rest for 10 minutes before serving to allow the juices to thicken.

Notes

For extra flavor, consider adding herbs like basil or oregano to the beef mixture.
To reduce prep time, you can use pre-sliced zucchini or grated cheese.
Serve with garlic bread for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 26g
Cholesterol: 85mg