Ingredients
Scale
- 1 tablespoon olive oil
- 2 to 2½ pounds zucchini (about 3 to 4 medium)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound lean ground beef
- 1 small yellow onion (finely diced)
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 (24 ounce) jar pasta sauce
- 1 (14.5 ounce) can petite diced tomatoes (gently drained)
- 1 egg
- 2 cups shredded italian cheese blend
- ¼ cup milk
- garlic bread or pasta (for serving, optional)
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set it aside.
- Slice the zucchini in half lengthwise and then cut into ½-inch moons.
- Heat the olive oil in a large skillet over medium-high heat. Add zucchini, salt, and pepper. Cook until the zucchini starts to soften, about 3 to 6 minutes. Transfer to the prepared baking dish.
- In the same skillet, cook the ground beef and onion over medium-high heat until no pink remains. Drain any fat from the skillet.
- Stir in the Italian seasoning, garlic powder, pasta sauce, and diced tomatoes. Pour the mixture into the baking dish and gently combine with the zucchini.
- In a small bowl, whisk together the egg and milk. Stir in the cheese until well coated with the egg mixture. Spoon the cheese mixture evenly over the casserole.
- Bake for 25 to 30 minutes, or until the casserole is hot and bubbly with a lightly browned topping.
- Allow to rest for 10 minutes before serving to let the juices thicken.
Notes
Feel free to add more vegetables or spices to suit your taste.
This casserole can be prepared ahead of time and baked just before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Entrees
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg