Description
Juicy beef simmers with garlic and herbs, then blends with zucchini slices beneath a blanket of bubbling cheddar, mozzarella, and Parmesan. Each bite offers a satisfying mix of savory meat, tender veggies, and gooey cheese.
Ingredients
- 1 pound ground beef
- 4 medium zucchini sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 14.5 ounce can diced tomatoes drained
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with a little olive oil.
- Heat the olive oil in a large skillet over medium heat and sauté the diced onion until translucent, about 4 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink, about 6–8 minutes.
- Stir in the drained diced tomatoes, dried oregano, dried basil, salt, and black pepper and simmer for 5 minutes.
- Spread half of the beef mixture evenly in the bottom of the prepared baking dish.
- Arrange half of the zucchini slices over the beef layer, then sprinkle half of each cheese (cheddar, mozzarella, Parmesan) over the zucchini.
- Repeat with the remaining beef mixture, zucchini slices, and cheeses to create a second layer.
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For extra flavor, add 1/2 cup chopped mushrooms or red bell pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to swap in pepper jack cheese for a mild spicy twist.