Cheesy Beef Zucchini Casserole (Printable)
Hearty layers of zucchini, beef, and golden cheese topping bake into a comforting dish perfect for family dinners.
# 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
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or a thin layer of oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spatula, until browned, about 5–6 minutes. Drain excess fat from the skillet.
03 - Add chopped onion and minced garlic to the skillet with the beef. Sauté for 2–3 minutes until the onion is softened and fragrant.
04 - Stir in the drained diced tomatoes, dried oregano, basil, paprika, salt, and black pepper. Simmer for 3–4 minutes to allow flavors to meld, then remove from heat.
05 - In a separate bowl, whisk together the sour cream, milk, and half of the shredded cheddar cheese until well combined.
06 - Arrange half of the zucchini slices in an even 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 layer and gently spread to cover.
09 - Repeat the layering process with the remaining zucchini slices, followed by the remaining beef mixture, and finally the rest of the sour cream mixture.
10 - Sprinkle the remaining cheddar cheese, grated Parmesan, and breadcrumbs evenly over the top. Drizzle with the remaining 1 tablespoon olive oil.
11 - Cover the casserole dish with aluminum foil. Bake for 25 minutes to allow the vegetables to cook through.
12 - Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
13 - Let the casserole stand for 5–10 minutes before serving to allow the layers to set for easier slicing.
# Expert Advice:
01 -
- Everything cooks in one dish and the layers make it look like you tried way harder than you actually did
- The zucchini becomes meltingly tender while still holding its shape, creating this perfect texture contrast with the creamy beef layers
02 -
- Let it rest for at least 10 minutes before cutting, otherwise those perfect layers slide right into a messy puddle on your plate
- Really drain those tomatoes, like press them with a spoon in the colander, because excess water is the enemy of a good casserole texture
03 -
- Sprinkle some extra Parmesan between layers instead of saving it all for the top, creating these salty little flavor pockets throughout
- Mix a tablespoon of fresh herbs into the sour cream mixture right before spreading, it brightens the whole dish