Beef and Zucchini Parmesan Casserole
Equipment
- Large skillet
- 9x9 inch baking dish
- Wooden spoon
Ingredients
- 1 pound ground beef
- 2 medium zucchini, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F and lightly grease a 9x9 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Stir in the minced garlic, oregano, salt, and pepper. Cook for 1 minute until the garlic is fragrant.
- Pour the tomato sauce into the skillet and stir everything together. Let it simmer for 5 minutes.
- Spread half the sliced zucchini in an even layer in the baking dish. Spoon half the beef mixture over the zucchini.
- Repeat with the remaining zucchini and beef mixture. Sprinkle the grated Parmesan cheese evenly over the top.
- Bake for 25 minutes until the cheese is golden and the zucchini is tender when pierced with a fork. Let it rest for 5 minutes before serving.
Notes
Slice the zucchini no thicker than a quarter inch so it cooks through at the same time as the beef layer finishes. If your zucchini releases a lot of water, pat the slices dry with a towel before layering. Leftovers reheat well in the oven at 350°F for 15 minutes to keep the Parmesan topping crisp.
Course: Main Course
Cuisine: Italian
Equipment: Large skillet, 9x9 inch baking dish, Wooden spoon
Cuisine: Italian
Equipment: Large skillet, 9x9 inch baking dish, Wooden spoon