Cheesy Beef Zucchini Casserole (Printable Version)
Tender zucchini layers with seasoned beef and golden cheese topping bake into a comforting family meal.
# Ingredient List:
→ 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 (gluten-free if desired)
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
# How to Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned, about 5–6 minutes. Drain excess fat and set aside.
03 - Add chopped onion and minced garlic to the skillet with the beef. Sauté for 2–3 minutes until softened and fragrant.
04 - Stir in drained diced tomatoes, dried oregano, basil, paprika, salt, and black pepper. Simmer for 3–4 minutes to allow flavors to meld. Remove from heat.
05 - In a separate bowl, whisk together sour cream, milk, and half of the shredded cheddar cheese until smooth and combined.
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 slices.
08 - Dollop half of the sour cream mixture over the beef layer and gently spread to cover.
09 - Repeat layers with remaining zucchini slices, beef mixture, and sour cream mixture.
10 - Sprinkle remaining cheddar cheese, grated Parmesan, and breadcrumbs evenly over the top. Drizzle with remaining 1 tbsp olive oil.
11 - Cover casserole dish tightly with aluminum foil. Bake for 25 minutes.
12 - Remove foil and continue baking for an additional 15 minutes until cheese is melted and bubbly, and topping is golden brown.
13 - Let casserole stand for 5–10 minutes before serving to allow layers to set.
# Expert Tips:
01 -
- The zucchini stays tender but never mushy, creating the perfect texture balance
- Leftovers somehow taste better the next day, if they last that long
02 -
- Draining those tomatoes thoroughly prevents a watery bottom layer
- Cutting too soon makes beautiful layers slide into a mess
03 -
- Slice zucchini on a mandoline for perfectly even rounds
- Grate your own cheese instead of buying pre shredded for better melting