Description

Zucchini Hamburger Casserole combines the delightful flavors of zucchini and ground beef, making it a perfect choice for a quick dinner or a comforting meal. With minimal prep and a burst of deliciousness, this casserole is a fantastic homemade dish that appeals to food lovers looking for something easy and satisfying.

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)

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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 pieces.
Heat the olive oil in a large skillet over medium-high heat, add zucchini, salt, and pepper, and cook until the zucchini is softened (about 3 to 6 minutes). Transfer to the baking dish.
In the same skillet, cook the ground beef and onion over medium-high heat until the meat is browned. Drain any excess fat.
Add Italian seasoning, garlic powder, pasta sauce, and diced tomatoes to the skillet; mix well and combine with the zucchini in the baking dish.
In a bowl, whisk together the egg and milk, then stir in the cheese. Spoon this mixture evenly over the casserole.
Bake for 25 to 30 minutes until bubbly and golden brown on top. Let rest for 10 minutes before serving.

Notes

Feel free to adjust the amount of zucchini based on your preference.
Letting the casserole rest after baking helps the flavors meld and the juices thicken.
This dish pairs wonderfully with garlic bread or a simple pasta.

Nutrition

Serving Size: 1 serving
Calories: 395
Sugar: 7g
Sodium: 600mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 105mg