Cheesy Beef Zucchini Casserole (Printable)
Hearty layers of zucchini, beef, and golden melted cheese baked to perfection.
# What You'll Need:
→ Vegetables
01 - 3 medium zucchinis, sliced into 1/4-inch rounds
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb ground beef
→ Dairy
05 - 2 cups shredded cheddar cheese
06 - 1/2 cup sour cream
07 - 1/4 cup milk
08 - 1/4 cup grated Parmesan cheese
→ Pantry
09 - 1 (14.5 oz) can diced tomatoes, drained
10 - 1/2 cup breadcrumbs
11 - 2 tbsp olive oil
12 - 1 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/2 tsp paprika
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# Step-by-step:
01 - Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5–6 minutes. Drain excess fat and set aside.
03 - Add onion and garlic to the same skillet. Sauté for 2–3 minutes until softened and fragrant.
04 - Return the beef to the skillet. Stir in drained diced tomatoes, oregano, basil, paprika, salt, and pepper. Cook for 3–4 minutes to allow flavors to meld, then remove from heat.
05 - In a separate bowl, whisk together sour cream, milk, and half of the cheddar cheese until smooth and combined.
06 - Arrange half of the zucchini slices in a single layer at the bottom of the prepared casserole dish, overlapping slightly if needed.
07 - Spread half of the seasoned beef mixture evenly over the zucchini layer.
08 - Dollop half of the sour cream mixture over the beef and spread gently to cover.
09 - Repeat the layering process with remaining zucchini slices, beef mixture, and sour cream mixture in the same order.
10 - Sprinkle the remaining cheddar cheese, Parmesan cheese, and breadcrumbs evenly over the top. Drizzle with the remaining 1 tablespoon olive oil.
11 - Cover the dish tightly with aluminum foil. Bake for 25 minutes to allow the vegetables to cook through.
12 - Remove the foil and continue baking for an additional 15 minutes until the cheese is melted, bubbly, and lightly golden.
13 - Let the casserole stand for 5–10 minutes before serving to allow the layers to set for easier slicing.
# Expert Advice:
01 -
- Everything bakes together in one dish while you go about your evening
- The zucchini becomes tender and sweet, almost melting into the savory beef layers
- That golden cheesy crust creates the most satisfying crunch against the creamy interior
02 -
- Draining the tomatoes thoroughly prevents your casserole from becoming watery
- Slicing zucchini evenly ensures all pieces finish cooking at the same time
- The resting period is not optional if you want neat servings instead of a messy scoop
03 -
- Mix mozzarella with the cheddar for extra gooey stretch
- Use gluten-free breadcrumbs to keep it gluten-free
- Pat zucchini slices dry with paper towels if they seem especially wet