Ground Beef and Zucchini Casserole
Ground Beef and Zucchini Casserole is a hearty yet low-carb dish, layering tomato-rich meat sauce, sliced zucchini, and melty mozzarella cheese. It’s simple, delicious, and a breeze to whip up as a nutritious family-sized meal.
Ingredients
- 2 medium zucchinis, about 2 lbs, sliced into 1/2″ rounds
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tsp Italian seasoning
- ½ tsp ground coriander
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 28 ounce can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Equipment
Instructions
- Slice zucchini into ½-inch rounds and place them in a colander. Sprinkle with salt and toss to coat. Let sit for 15 minutes to draw out moisture.
- Rinse zucchini slices under cold water, then pat dry with paper towels and set aside.
- Preheat oven to 350°F.
- Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2 minutes until softened. Add the garlic and sauté for about 1-2 minutes until fragrant.
- Add the ground beef to the skillet and crumble it using a spoon or spatula. Continue cooking for about 5 minutes, until it’s browned and fully cooked through.
- Stir in the drained diced tomatoes, Italian seasoning, corriander, salt, and pepper. Remove from heat.
- Prepare a 8x8 pan with cooking spray.
- Layer half of the beef mixture into the baking dish, top with half the zucchini slices, and sprinkle with half the mozzarella cheese. Repeat layers.
- Place in the oven and bake for 25 minutes, or until cheese is melted and starting to brown.
- Allow the casserole to sit for 10 minutes before serving!
Nutrition Facts
Calories: 360kcal, Carbohydrates: 8g, Protein: 38g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 115mg, Sodium: 758mg, Potassium: 757mg, Fiber: 2g, Sugar: 4g, Vitamin A: 602IU, Vitamin C: 20mg, Calcium: 338mg, Iron: 4mg