Zucchini Hamburger Casserole

🥘 Zucchini Hamburger Casserole

✅ Servings: 6-8

⏱️ Prep Time: 20 minutes

⏱️ Cook Time: 40 minutes

🔥 Total Time: 1 hour

🧾 Ingredients:

Main:

• 1 ½ lbs ground beef (or ground turkey)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 medium zucchinis, sliced into ¼-inch half moons or rounds

• 1 red bell pepper, diced (optional, for added color and sweetness)

• 1 (14.5 oz) can diced tomatoes, drained

• 1 (8 oz) can tomato sauce

• 2 tsp Italian seasoning

• ½ tsp paprika

• Salt and black pepper, to taste

• 1½ cups shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 2 tbsp olive oil or butter

Optional Add-ins:

• ½ cup chopped mushrooms

• ½ tsp crushed red pepper flakes (for heat)

• ¼ cup grated Parmesan cheese (for topping)

🍳 Instructions:

Step 1: Prepare the Zucchini

1. Slice zucchini and lightly salt them. Let them sit in a colander for 10 minutes to draw out excess moisture.

2. Pat dry with paper towels. This step helps prevent a watery casserole.

Step 2: Cook the Beef Mixture

1. In a large skillet over medium heat, add 1 tbsp olive oil.

2. Sauté diced onion (and bell pepper if using) for about 3–4 minutes until soft.

3. Add garlic and cook for 1 minute.

4. Add ground beef, breaking it up with a spatula. Cook until browned and no longer pink. Drain excess fat if needed.

5. Stir in the diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper.

6. Let the mixture simmer on low for 5–10 minutes to let flavors meld.

Step 3: Sauté the Zucchini

1. In another pan, heat 1 tbsp olive oil or butter over medium heat.

2. Lightly sauté zucchini slices for 4–5 minutes until slightly tender (don’t overcook—they’ll finish in the oven).

Step 4: Assemble the Casserole

1. Preheat oven to 375°F (190°C).

2. Grease a 9×13-inch baking dish.

3. Layer half of the zucchini slices on the bottom.

4. Spoon half of the beef mixture on top.

5. Sprinkle half of the cheddar and mozzarella cheese.

6. Repeat with remaining zucchini, beef mixture, and cheeses.

Step 5: Bake

1. Cover with foil and bake for 20 minutes.

2. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.

3. Let it rest 10 minutes before serving to help it set.

🧀 Optional Topping:

• Sprinkle with Parmesan cheese and chopped fresh parsley before serving.

🥄 Serving Suggestions:

• Great with a side salad, garlic bread, or steamed green beans.

• Leftovers reheat well and can be frozen for up to 2 months.

Would you like a low-carb or keto variation (e.g., using cream cheese or ricotta for added richness), or a vegetarian version? I can adjust the recipe.