Cheesy Beef & Zucchini Casserole
Ingredients
Scale
- 1 pound ground beef
- 2 medium zucchinis, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent.
- Add the ground beef, breaking it apart with a spatula. Cook until browned (about 5-7 minutes). Drain excess fat if needed.
- Stir in the sliced zucchini, drained diced tomatoes, Italian seasoning, salt, and pepper. Cook for an additional 5 minutes, allowing the zucchini to soften slightly.
- Transfer the beef and zucchini mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar and mozzarella cheese evenly over the top. If desired, add breadcrumbs for a crunchy topping.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let cool slightly before serving. Enjoy!
Find it online: https://thecookingjournal.com/cheesy-beef-zucchini-casserole/