Cheesy Beef Zucchini Casserole (Printable Version)
Hearty layers of zucchini, beef, and three cheeses baked to golden perfection
# What You Need:
→ Vegetables
01 - 3 medium zucchinis, sliced into 1/4-inch rounds
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb ground beef
→ Dairy
05 - 2 cups shredded cheddar cheese
06 - 1/2 cup sour cream
07 - 1/4 cup milk
08 - 1/4 cup grated Parmesan cheese
→ Pantry
09 - 1 (14.5 oz) can diced tomatoes, drained
10 - 1/2 cup breadcrumbs (gluten-free if desired)
11 - 2 tbsp olive oil
12 - 1 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/2 tsp paprika
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# How To Make:
01 - Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or a small amount of olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5–6 minutes. Drain excess fat.
03 - Add chopped onion and minced garlic to the skillet with the beef. Sauté for 2–3 minutes until the onion is softened and fragrant.
04 - Stir in the drained diced tomatoes, dried oregano, dried basil, paprika, salt, and black pepper. Cook for 3–4 minutes to allow flavors to meld, then remove from heat.
05 - In a separate bowl, combine sour cream, milk, and half of the shredded cheddar cheese (1 cup). Mix until well blended.
06 - Arrange half of the zucchini slices in a single layer at the bottom of the prepared casserole dish, slightly overlapping if necessary.
07 - Spread half of the seasoned beef mixture evenly over the zucchini slices.
08 - Dollop half of the sour cream mixture over the beef layer, then gently spread to cover using the back of a spoon or offset spatula.
09 - Repeat the layering process with remaining zucchini slices, followed by the remaining beef mixture, and finally the rest of the sour cream mixture.
10 - Sprinkle the remaining cheddar cheese (1 cup) evenly over the top, followed by the grated Parmesan cheese and breadcrumbs. Drizzle with the remaining 1 tablespoon of olive oil.
11 - Cover the casserole dish tightly with aluminum foil. Bake for 25 minutes to allow vegetables to soften and flavors to combine.
12 - Remove the foil and bake for an additional 15 minutes until the cheese is melted, bubbly, and golden brown on top.
13 - Remove from the oven and let the casserole stand for 5–10 minutes before serving. This allows the layers to set and makes serving easier.
# Expert Advice:
01 -
- It transforms ordinary summer squash into something that tastes like comfort itself
- The layers create perfect bites in every forkful, from savory beef to creamy zucchini
- Leftovers reheat beautifully for an effortless next day lunch
02 -
- Draining the tomatoes thoroughly is the difference between a firm casserole and a soupy mess
- Letting the dish rest before cutting prevents the layers from sliding apart on your plate
03 -
- Slice zucchini uniformly so all pieces finish cooking at the same time
- Grate your own cheese from blocks for the smoothest melting texture