Cheesy Beef Zucchini Casserole (Printable Version)
A comforting layered bake featuring seasoned beef, fresh zucchini, and a golden cheesy crust that's ready in under an hour.
# 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 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. 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 blend flavors, 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, then remaining sour cream mixture.
10 - Sprinkle remaining cheddar cheese, Parmesan, and breadcrumbs over the top. Drizzle with remaining 1 tablespoon olive oil.
11 - Cover tightly with aluminum foil and bake for 25 minutes until zucchini is tender.
12 - Remove foil and bake an additional 15 minutes until cheese is melted and golden brown with bubbly edges.
13 - Let casserole stand for 5–10 minutes before serving to allow layers to set for easier slicing.
# Quick Tips:
01 -
- Everything cooks in one dish while the oven does all the work
- The layers get all mingled and gooey in the most wonderful way
- Leftovers taste even better the next day, if they last that long
02 -
- Draining those diced tomatoes is not optional, I learned this the hard way when my first attempt turned into soup
- The standing time is crucial for clean slices, otherwise everything slides apart on your plate
03 -
- Grate your own cheese, the anti caking coating on pre shredded cheese prevents that perfect melt
- You can assemble this the night before and bake when you are ready, just add 5 to 10 minutes to the baking time