Zucchini Hamburger Casserole
This zucchini hamburger casserole combines layers of tender zucchini, savory ground beef, and a rich tomato sauce topped with gooey mozzarella and Parmesan. It’s hearty, flavorful, and perfect for both busy weeknights and festive gatherings.
Calories:
Ingredients
For the casserole:
- 1 lb ground beef
- 3 medium zucchinis sliced into ¼-inch rounds
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 can 14 oz crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
For the topping:
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Optional add-ins:
- 1 cup sliced mushrooms
- ½ cup chopped bell pepper
- ½ cup ricotta or cottage cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Slice zucchini into ¼-inch rounds, sprinkle with salt, let sit 10 minutes, then pat dry.
- In a skillet, heat olive oil and sauté onion for 2–3 minutes. Add garlic, cook 1 more minute, then add ground beef and cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer 5–7 minutes until slightly thickened.
- Spread a thin layer of sauce in the baking dish, add zucchini slices, then more sauce. Repeat layers, finishing with sauce. Sprinkle mozzarella and Parmesan on top.
- Bake uncovered for 25–30 minutes until bubbly and golden. Broil 2–3 minutes for a crispier top.
- Cool 10 minutes before serving to help the layers set.