Description
This zucchini and beef casserole is the answer to “what’s for dinner?” – hearty, cheesy, and ready to become your family’s new favorite comfort food.
Ingredients
Scale
- 1 lb (450g) lean ground beef
- 2 medium zucchini (about 1 lb/450g), sliced into ¼-inch rounds
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup (240ml) marinara sauce or tomato sauce
- 1 cup (240ml) beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1½ cups (170g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Salt zucchini slices and let drain in a colander for 15 minutes, then pat dry.
- Heat olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent, then add garlic and bell pepper and cook for 2 more minutes.
- Add ground beef to the skillet, breaking it into small pieces. Cook until no longer pink and slightly browned, about 5-7 minutes.
- Stir in marinara sauce, beef broth, Italian seasoning, oregano, and red pepper flakes. Simmer for 5 minutes, then season with salt and pepper.
- Spread a thin layer of meat sauce in the prepared baking dish. Arrange half the zucchini slices over the sauce, slightly overlapping them.
- Top with half the remaining meat sauce and sprinkle with half the mozzarella. Create a second layer with remaining zucchini and meat sauce.
- Cover with foil and bake for 25 minutes. Remove foil, add remaining mozzarella and all Parmesan cheese on top.
- Bake uncovered for 10-15 more minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving. Garnish with fresh parsley.