Zucchini Casserole with Ground Beef

Why You’ll Love This Recipe

This Zucchini Casserole with Ground Beef is the perfect blend of flavors and textures. The ground beef adds richness and protein, while the zucchini softens to perfection in the creamy sauce. The combination of cheddar and mozzarella cheese melts beautifully to create a luscious, cheesy topping. Plus, the Italian seasoning and garlic powder enhance the dish with savory, aromatic flavors. It’s a flavorful, satisfying meal in one dish!

Ingredients

• 1 pound ground beef
• 2 pounds zucchini, sliced
• ¼ cup olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup all-purpose flour
• ¼ cup heavy cream
• 1 cup onion, chopped
• 4 cloves garlic, minced
• ½ teaspoon Italian seasoning
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish or a similarly sized baking dish.
2. Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Sauté the Vegetables: Add the chopped onion and minced garlic to the skillet with the cooked beef. Sauté for about 3 minutes, or until the onion is soft and translucent. Stir in the Italian seasoning, garlic powder, onion powder, salt, and black pepper. Set aside.
4. Prepare the Sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, flour, and heavy cream. Add a pinch of salt and pepper to taste. Pour this mixture into the skillet with the beef and onions. Stir to combine, and let it simmer for 5 minutes until the sauce thickens.
5. Layer the Casserole: Layer half of the sliced zucchini on the bottom of the prepared casserole dish. Top with half of the beef and sauce mixture. Repeat the layering with the remaining zucchini and beef mixture.
6. Add Cheese: Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the casserole.
7. Bake: Cover the casserole with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
8. Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh herbs like parsley if desired.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes

Variations

• Add more vegetables: For a more veggie-packed casserole, you can add sliced bell peppers, tomatoes, or spinach to the layers.
• Use ground turkey: Swap the ground beef for ground turkey or chicken to make a lighter version of this dish.
• Make it gluten-free: Use gluten-free flour and check the cream of mushroom soup for gluten-free options to make this dish suitable for those with gluten sensitivities.
• Use different cheeses: If you prefer a different flavor, try swapping the cheddar and mozzarella for gouda, Swiss, or parmesan cheese.

Storage/Reheating

• Storage: Leftover Zucchini Casserole with Ground Beef can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the casserole in the oven at 350°F (175°C) for 10-15 minutes or microwave individual servings until heated through.

FAQs

1. Can I make this casserole ahead of time?

Yes, you can prepare the casserole a day ahead of time. Assemble the dish, cover it with foil, and store it in the refrigerator. Bake it the next day when you’re ready to serve, but you may need to add a few extra minutes of baking time.

2. Can I use a different type of soup?

Yes, if you prefer, you can use cream of chicken soup or even a homemade creamy sauce in place of the cream of mushroom soup.

3. Can I freeze Zucchini Casserole with Ground Beef?

Yes, you can freeze the casserole before baking. Once it has cooled, cover it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When ready to serve, bake it directly from frozen, adding an additional 15-20 minutes of baking time.

4. Can I make this casserole with other ground meats?

Absolutely! You can substitute ground turkey, chicken, or even sausage for the ground beef to change up the flavor of the dish.

5. How do I prevent the zucchini from becoming mushy?

To avoid mushy zucchini, make sure to slice it fairly thin (about ¼ inch thick) so that it cooks evenly. Baking it with the layers of beef and cheese will help it maintain its texture.

6. Can I use low-fat cheese?

Yes, you can use low-fat or reduced-fat cheese to make this dish lighter, but the texture and flavor may be slightly different.

7. Can I skip the cream of mushroom soup?

Yes, you can make your own creamy sauce using heavy cream, a bit of broth, and flour to thicken it if you prefer a homemade alternative to canned soup.

8. Can I add breadcrumbs to the topping?

Yes, for an extra crunchy topping, you can sprinkle some breadcrumbs or crushed crackers over the cheese before baking. This will add a nice contrast to the creamy casserole.

9. Can I make this casserole vegetarian?

Yes, you can replace the ground beef with more vegetables like mushrooms or lentils to make a vegetarian version of this casserole.

10. How can I make this casserole spicier?

To add some heat, you can include red pepper flakes or diced jalapeños in the beef mixture or sprinkle some hot sauce over the finished casserole.

Conclusion

Zucchini Casserole with Ground Beef is a hearty, comforting dish that’s easy to prepare and full of flavor. The combination of tender zucchini, savory ground beef, and melted cheese creates a satisfying meal that’s perfect for family dinners or gatherings. Whether you’re a zucchini lover or just looking for a delicious casserole, this recipe is sure to be a hit!

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