Italian zucchini and ground beef casserole is a savory delight that’s easy to whip up. Packed with juicy ground beef and tender zucchini, this family-friendly dish is perfect for weeknight dinners. It’s healthy, satisfying, and sure to please even the pickiest eaters!
Table of Contents
Easy Italian Zucchini and Ground Beef Casserole
Why This Weeknight Casserole Works
This casserole combines hearty ingredients like ground beef, zucchini, and a rich marinara sauce. The layers of pasta and creamy cottage cheese create a fluffy, indulgent texture that everyone will love. Plus, it all cooks together in one dish, making cleanup a breeze.
Tips for the Best Zucchini Casserole
To ensure your casserole is a hit, remember to cook the zucchini until it’s soft and the liquid has evaporated. This prevents a watery dish. Also, using dry pasta helps absorb excess moisture, giving you a perfect bake every time.
Ingredients for Zucchini Ground Beef Casserole
- 2 teaspoons olive oil
- 1 small yellow onion, small diced
- 1 teaspoon kosher salt, divided
- 1 ¼ pounds lean ground beef
- 2 pounds zucchini (about 4 medium), grated
- 2 teaspoons granulated garlic powder
- 24-ounce marinara sauce
- 16-ounce low fat cottage cheese
- 1 large egg
- 1 cup shredded Italian cheese blend, divided
- 2 cups dry farfalle (bow tie) pasta, uncooked
Kitchen Equipment You’ll Need
- Large pan or Dutch oven
- 9×13 inch ceramic baking dish
Step-by-Step Guide to Making the Casserole
Preparing the Beef and Zucchini Base
Start by preheating your oven to 375°F. In a large pan, heat 1 teaspoon of olive oil over medium-high heat. Add the diced onion and ¼ teaspoon of salt, cooking until softened. Turn the heat to high, add the remaining olive oil and ground beef, and cook until browned. Then, stir in the grated zucchini, garlic powder, and remaining salt. Cook until the zucchini softens and its liquid evaporates.
Assembling Your Italian Casserole
Next, stir in the marinara sauce and let it simmer on low for about 5 minutes. While that happens, mix the cottage cheese, egg, and ½ cup of the Italian cheese blend in a bowl. Grease your baking dish, then transfer the sauce mixture to the dish, layering the dry pasta evenly on top. Spread the cottage cheese mixture over the pasta and sprinkle the remaining cheese blend.
Baking and Cooling Instructions
Cover your casserole with foil and bake for 40 minutes. After that, remove the foil and bake for another 10-15 minutes until the top is nicely browned. Let it cool for about 10 minutes before serving to allow the layers to set.
Make-Ahead and Storage Tips
You can assemble the casserole up to 24 hours in advance and refrigerate it unbaked. Just add the pasta and cheese layer before baking for the best texture. Store leftovers in the fridge, and simply reheat when you’re ready to enjoy!
Substitutions and Variations
Cheese Swaps for Zucchini Casserole
If you prefer, you can swap cottage cheese with ricotta in equal amounts. Blending cottage cheese can also create a smoother texture, making it ideal for those who want a creamier base.
Pasta Options for Casserole
While farfalle works well, feel free to use other types of pasta. Just ensure it’s dry if you want to avoid a soggy consistency.
FAQs
What ingredients do I need for italian zucchini and ground beef casserole?
You’ll need olive oil, onion, kosher salt, ground beef, zucchini, garlic powder, marinara sauce, cottage cheese, egg, Italian cheese blend, and farfalle pasta.
How do I make italian zucchini and ground beef casserole step by step?
Start by cooking the onion and beef, then mix in the zucchini. Add marinara sauce, layer the pasta and cheese, and bake until golden.
Can I make italian zucchini and ground beef casserole ahead of time?
Yes, you can assemble it up to 24 hours in advance and refrigerate it unbaked. Bake it just before serving.
How should I store leftover italian zucchini and ground beef casserole?
Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat when ready to serve.
Related Recipes to try
- Zucchini Quiche Recipe With Eggs
- Zucchini Fritters With Cheddar
- Cheesy Broccoli Casserole
- Cheesy Mushroom Casserole
- Asparagus Casserole
Conclusion
This Italian zucchini and ground beef casserole is a wholesome, comforting meal to bring the family together. For even more easy recipes, check out Pinterest for inspiration on quick weeknight dinners. With this dish, you’re not just feeding your loved ones; you’re creating memories!
Delicious Italian Zucchini and Ground Beef Casserole
Equipment
- Large pan or Dutch oven
- 9×13-inch baking dish
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion small diced
- 1 teaspoon kosher salt divided
- 1 ¼ pounds lean ground beef
- 2 pounds zucchini about 4 medium, grated
- 2 teaspoons granulated garlic powder
- 24-ounce marinara sauce
- 16-ounce low fat cottage cheese
- 1 large egg
- 1 cup Italian cheese blend divided
- 2 cups dry farfalle (bow tie) pasta uncooked
Instructions
- Preheat oven to 375°F.
- Sauté diced onion with olive oil and salt until softened, about 3 minutes.
- Brown ground beef with olive oil and salt over high heat, about 3 minutes.
- Add grated zucchini, salt, and garlic powder. Cook until zucchini is soft and liquid has evaporated, about 10 minutes.
- Stir in marinara sauce and simmer for 5 minutes.
- In a separate bowl, mix cottage cheese, egg, and ½ cup of the Italian cheese blend.
- Grease a 9×13 inch baking dish and transfer the meat and sauce mixture into it.
- Layer the dry pasta evenly over the sauce mixture.
- Spread the cottage cheese mixture over the pasta layer.
- Sprinkle the remaining ½ cup of Italian cheese blend on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake for another 10-15 minutes until browned.
- Let the casserole cool for 10 minutes before serving.
