Cheesy Beef Zucchini Casserole (Print View)
Comforting layers of ground beef, fresh zucchini, and melted cheese baked to golden perfection.
# What You'll Need:
→ 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
# Step-by-Step Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5–6 minutes. Drain excess fat.
03 - Add onion and garlic to the skillet with the beef. Sauté for 2–3 minutes until softened and fragrant.
04 - Stir in drained diced tomatoes, oregano, basil, paprika, salt, and pepper. Cook for 3–4 minutes to allow flavors to meld, then remove from heat.
05 - In a separate bowl, whisk together sour cream, milk, and half of the cheddar cheese until smooth.
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 and gently spread to cover.
09 - Layer remaining zucchini slices, followed by remaining beef mixture, and finish with remaining sour cream mixture.
10 - Sprinkle remaining cheddar cheese, Parmesan, and breadcrumbs evenly over the top. Drizzle with remaining olive oil.
11 - Cover the dish tightly with aluminum foil. Bake for 25 minutes to cook vegetables through.
12 - Remove foil and bake for an additional 15 minutes until cheese is melted, bubbly, and golden brown.
13 - Let the casserole stand for 5–10 minutes before serving to allow layers to set.
# Expert Suggestions:
01 -
- It transforms humble summer zucchini into something rich and comforting that even vegetable skeptics will request again
- The entire dish comes together in under an hour, but tastes like it simmered all day
- Leftovers somehow taste even better when the flavors have had time to settle and the cheese gets extra melty
02 -
- Draining the diced tomatoes thoroughly is nonnegotiable unless you want a watery casserole that never quite sets properly
- Letting the dish rest before cutting is the secret to clean layers that stay intact on the plate instead of sliding apart
03 -
- Salt your zucchini slices and let them drain for 30 minutes before layering if you want to prevent any excess moisture in the finished dish
- Mixing some mozzarella with the cheddar gives you that incredible cheese pull that everyone loves