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
- garlic bread or pasta, for serving, optional
- 1 egg
- 2 cups shredded italian cheese blend
- ¼ cup milk
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set it aside.
- Slice the zucchini in half lengthwise, then cut it into ½-inch moons.
- Heat olive oil in a large skillet over medium-high heat. Add zucchini, salt, and pepper, cooking until softened, about 3 to 6 minutes. Transfer to the prepared baking dish.
- In the same skillet, cook ground beef and onion over medium-high heat until no pink remains. Drain fat if necessary.
- Add italian seasoning, garlic powder, pasta sauce, and diced tomatoes to the skillet. Combine with zucchini in the baking dish.
- In a small bowl, whisk together the egg and milk. Stir in the shredded cheese until coated with the egg mixture.
- Spoon the cheese mixture evenly over the casserole and bake for 25 to 30 minutes, until bubbly and the topping is lightly browned.
- Allow resting for 10 minutes before serving to let juices thicken.
Notes
For a more robust flavor, consider adding additional spices to the ground beef mixture.
This casserole pairs wonderfully with garlic bread or a side of pasta.
Feel free to substitute the ground beef with ground turkey for a healthier option.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Entrees
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg