Description

This Zucchini Hamburger Casserole is a hearty dish packed with flavor! Made with fresh zucchini, lean ground beef, and a cheesy topping, it’s an easy and satisfying meal for busy weeknights.

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
1 egg
2 cups shredded Italian cheese blend
¼ cup milk
garlic bread or pasta, for serving (optional)

Cook Mode Prevent your screen from going dark

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, cooking until zucchini starts to soften, about 3 to 6 minutes. Transfer to the prepared baking dish.
In the same skillet, cook ground beef and onion until no pink remains, then drain any fat.
Stir in Italian seasoning, garlic powder, pasta sauce, and diced tomatoes. Mix this with the zucchini in the baking dish.
In a small bowl, whisk together the egg and milk. Stir in the cheese until coated with the egg mixture. Spoon this mixture evenly over the casserole.
Bake for 25 to 30 minutes, or until hot and bubbly with a melted, lightly browned topping.
Let the casserole rest for 10 minutes before serving to thicken the juices.

Notes

For added flavor, try using different types of cheese in the casserole.
Make ahead and refrigerate before baking for an easy weeknight dinner option.
The zucchini can be substituted with other vegetables like yellow squash if desired.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg