This Delicious Shredded Zucchini and Ground Beef Casserole is a hearty and satisfying dish that’s great for feeding a crowd or enjoying leftovers during the week. Packed with flavor and goodness, it’s perfect for those looking to incorporate more vegetables into their meals while still relishing in comfort food.
Why make this recipe
This casserole is an excellent way to use up zucchini while indulging in a rich, cheesy delight. With layers of ground beef, cheeses, and a blend of spices, it brings together diverse flavors that will please the whole family. Plus, it’s simple enough to whip up for a weeknight dinner!
Ingredients
- Cooking spray (I prefer Pam Olive Oil spray for easy release)
- 1.3 lb zucchini (shredded and squeezed dry to prevent a soggy base)
- 1 tablespoon salt (for moisture extraction)
- 4 large eggs
- 1 1/3 cups parmesan cheese
- 3 cups cheddar cheese
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 1/2 lb lean ground beef
- 1 cup onion (diced into 1/2-inch pieces)
- 2 cups sliced mushrooms
- 3/4 cup bell peppers
- 24 oz pasta sauce (I use Rao’s Homemade for the best flavor)
- 2 tablespoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 2 cups sharp cheddar cheese (such as Kerrygold)
How to make it
- Preheat your oven to 375°F (190°C) and spray a large casserole dish with cooking spray.
- In a large bowl, mix the shredded zucchini with salt. Let it sit for about 15 minutes, then squeeze out any excess moisture.
- In a medium bowl, whisk together the eggs, parmesan cheese, garlic powder, and a little bit of salt. Set aside.
- In a skillet over medium heat, add olive oil and cook the ground beef until browned. Drain excess fat.
- Add diced onions, mushrooms, and bell peppers to the skillet. Cook until they are tender, about 5-7 minutes.
- Stir in the pasta sauce, Italian seasoning, and crushed red pepper flakes. Let it simmer for a few minutes.
- In the prepared casserole dish, layer half of the zucchini at the bottom, then half of the beef sauce mixture, followed by 1 1/2 cups of cheddar cheese.
- Pour half of the egg mixture over the cheese.
- Repeat the layers: zucchini, beef sauce, and then top with the remaining egg mixture and the rest of the cheddar cheese.
- Bake in the preheated oven for about 30-35 minutes or until the cheese is melted and bubbly.
How to serve it
Once baked, let the casserole cool for about 5-10 minutes. Slice and serve warm. It pairs nicely with a side salad or some crusty bread to soak up all that delicious sauce.
How to store it
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until warmed through.
Helpful tips
- Make sure to squeeze the zucchini really well to avoid sogginess.
- You can add more vegetables based on your preference, such as spinach or carrots.
- Using a combination of cheeses can enhance the flavor profile.
Optional variations
Consider substituting ground turkey or chicken for the beef if you’re looking for a lighter option. You could also use a different type of pasta sauce to add your own twist!
Frequently asked questions
Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day in advance, cover it, and refrigerate before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I freeze this casserole?
Absolutely. Make sure it’s completely cool before placing it in a freezer-safe container. It can stay in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking.
What can I serve with this casserole?
This casserole is filling enough on its own, but you might serve it with a simple green salad or some garlic bread to complement the flavors.
