Cheesy Beef Zucchini Casserole (Printable version)
Hearty layers of zucchini, seasoned beef, and golden cheese topping
# List of ingredients:
→ 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
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
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or a small amount of oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5–6 minutes. Drain excess fat and set aside.
03 - Add the 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 the sour cream, milk, and half of the shredded cheddar cheese. Mix until well blended.
06 - Arrange half of the zucchini slices in a single layer at the bottom of the prepared casserole dish.
07 - Spread half of the seasoned beef mixture evenly over the zucchini layer.
08 - Dollop half of the sour cream mixture over the beef layer and gently spread to cover.
09 - Repeat the layering process with the remaining zucchini slices, followed by the remaining beef mixture, then the remaining sour cream mixture.
10 - Sprinkle the remaining cheddar cheese and grated Parmesan evenly over the top. Cover with breadcrumbs, then drizzle with the remaining 1 tablespoon olive oil.
11 - Cover the casserole dish with aluminum foil and bake for 25 minutes.
12 - Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and the topping is golden brown.
13 - Let the casserole stand for 5–10 minutes before serving to allow layers to set for easier slicing.
# Expert Advice:
01 -
- Everything cooks in one dish, making cleanup almost nonexistent
- The layers get all melty and interconnected, so every bite has multiple textures
- It reheats beautifully and actually tastes better the next day
02 -
- Drain the diced tomatoes thoroughly or your casserole will end up soupy
- Slicing the zucchini evenly is crucial so some pieces do not turn to mush while others stay raw
- Letting the casserole rest before cutting is not optional, it makes the difference between a mess and neat squares
03 -
- Use a mandoline if you have one for perfectly even zucchini slices
- Grate your own cheese instead of buying pre-shredded for better melting