Hey friends!
Looking for a hearty meal that’s also super simple? I’ve got the perfect recipe for you!
Today, we’re diving into a delicious ground beef zucchini casserole.
It’s packed with flavor, and the best part? It’s a one-dish wonder.
Easy to make and even easier to clean up.
Let’s get cooking!
Possible Ingredient Alternatives
Ground beef can be replaced with ground turkey or plant-based meat alternatives for a leaner or vegetarian option. These substitutes maintain the protein content while potentially reducing saturated fat. Adjust cooking time slightly, as turkey or plant-based meats may cook faster than beef. Quinoa can be substituted with cauliflower rice for a low-carb alternative. This swap reduces carbohydrates and calories while adding extra vegetables to the dish. Use 2 cups of riced cauliflower and adjust cooking time as needed. Zucchini can be replaced with yellow squash or eggplant for variety or personal preference. These vegetables have similar textures and cooking properties. If using eggplant, consider salting and draining it before cooking to reduce bitterness. These substitutions maintain the casserole’s overall texture and nutritional profile while accommodating different dietary needs or preferences.
Preparation Time | 15-20 minutes |
Cooking Time | 35-40 minutes |
Total Time | 50-60 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 110-130 g
- Fat: 90-100 g
- Carbohydrates: 140-160 g
Ingredients
- 1 cup uncooked quinoa (cooked following package directions)
- 2 tablespoons olive oil (split)
- 1 pound lean ground beef
- 3 garlic cloves
- 1 cup diced yellow onion
- 6 zucchinis (about 2 pounds, cut into ¼ inch slices)
- Salt and pepper (to taste)
- 2 cups reduced sugar tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon italian herbs blend
- 1 cup cottage cheese (ricotta can be substituted)
- 2 cups shredded mozzarella cheese
- 2 tablespoons parmesan cheese
- Fresh basil leaves (for garnish)
Step 1: Prepare the Oven and Cook the Quinoa
Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish to prevent sticking.
While the oven is preheating, cook the quinoa according to the package instructions.
This ensures the quinoa is ready to add to the casserole promptly.
Step 2: Cook the Beef Mixture
In a large pan over medium-high heat, add 1 tablespoon of olive oil.
Once the oil is hot, add in the ground beef, garlic, and chopped yellow onions.
Cook the mixture until the beef is no longer pink and the onions are fragrant and translucent.
Season with salt and pepper to taste.
Drain any excess oil to avoid greasiness and transfer the meat mixture to the greased casserole dish.
Set aside for later use.
Step 3: Sauté the Zucchini
Using the same pan without cleaning it, add the remaining 1 tablespoon of olive oil.
Once hot, add the sliced zucchini; season with additional salt and pepper.
Cover the pan and cook for about 5 minutes, or until the zucchini becomes soft.
This step allows the zucchini to absorb flavors from the previous cooking step.
Step 4: Combine Ingredients in the Casserole Dish
To the prepared casserole dish containing the beef mixture, add the cooked zucchini, your choice of spices, cottage cheese, cooked quinoa, sauce, and half of the mozzarella cheese.
Mix everything together using a spatula until evenly combined.
Gently spread the mixture into an even layer in the casserole dish.
Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.
Step 5: Bake and Serve
Bake the casserole in the preheated oven for approximately 30 minutes.
For the final 5 minutes, switch the oven setting to broil to brown the cheese on top to a beautiful golden color.
Once done, carefully remove the dish from the oven and top with fresh basil if desired.
Serve this hearty and delicious casserole hot, straight from the dish.