Description
This Zucchini Hamburger Casserole combines delicious veggies and savory beef to create a comforting and healthy meal. With easy prep and rich flavors, it’s perfect for busy weeknights!
Ingredients
Scale
- 1 tablespoon olive oil
- 2 to 2½ pounds zucchini
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound lean ground beef
- 1 small yellow onion
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 (24 ounce) jar pasta sauce
- 1 (14.5 ounce) can petite diced tomatoes
- 1 egg
- 2 cups shredded italian cheese blend
- ¼ cup milk
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Slice the zucchini lengthwise, then cut into ½-inch moons.
- Heat olive oil in a large skillet over medium-high heat. Add zucchini, salt, and pepper, cooking until softened (about 3 to 6 minutes). Transfer to the baking dish.
- In the same skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned. Drain excess fat.
- Add Italian seasoning, garlic powder, pasta sauce, and diced tomatoes to the beef. Mix well and transfer to the baking dish, combining with the zucchini.
- In a small bowl, whisk together the egg and milk. Stir in the cheese until coated, then spoon evenly over the casserole.
- Bake for 25 to 30 minutes until hot and bubbly and the cheese is melted and lightly browned.
- Let the casserole rest for 10 minutes before serving.
Notes
Zucchini can be cooked longer for a softer texture if desired.
Feel free to substitute with other vegetables or add additional spices for more flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg