Ground Beef Zucchini Casserole with Quinoa and Mozzarella Recipe
This Ground Beef Zucchini Casserole is a hearty and nutritious dish combining lean ground beef, tender zucchini, quinoa, and a blend of cheeses baked to golden perfection. It's a flavorful, comforting meal perfect for weeknight dinners, offering a balanced mix of protein, vegetables, and grains with Italian-inspired seasonings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 cup dry quinoa (cooked according to package instructions)
- 2 tbsp olive oil (divided)
- 1 lb lean ground beef
- 3 cloves garlic (minced)
- 1 cup yellow cooking onion (diced)
- 6 zucchinis (approx 2 lbs, sliced into ¼ inch rounds)
- Salt and black pepper (to taste)
- 2 cups low sugar tomato sauce (marinara sauce)
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tbsp Italian seasoning
- 1 cup cottage cheese (ricotta cheese can also be used)
- 2 cups mozzarella cheese (shredded)
- 2 tbsp parmesan cheese (grated)
- Fresh basil (for topping)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish to prevent sticking during baking.
- Cook Quinoa: Prepare the quinoa according to the package instructions until fully cooked and fluffy, then set aside.
- Cook Ground Beef Mixture: In a large pan over medium-high heat, heat 1 tablespoon of olive oil. Add the ground beef, minced garlic, and diced onions. Cook until the beef is browned and no longer pink and the onions are fragrant and translucent. Season with salt and black pepper to taste. Drain any excess fat. Transfer this mixture into the prepared casserole dish and set aside.
- Sauté Zucchini: Using the same pan (no need to clean), heat the remaining 1 tablespoon of olive oil. Add the sliced zucchini and season with salt and black pepper. Cover the pan and cook for approximately 5 minutes or until the zucchini becomes tender. Remove from heat.
- Combine Ingredients: To the casserole dish containing the cooked ground beef, add the sautéed zucchini, cooked quinoa, dried oregano, garlic powder, Italian seasoning, low sugar tomato sauce, cottage cheese, and half of the shredded mozzarella cheese. Gently stir all the ingredients together until well combined. Then spread the mixture evenly in the casserole dish. Sprinkle the remaining mozzarella and the parmesan cheese evenly over the top.
- Bake and Broil: Place the casserole dish in the oven and bake for about 25 minutes. After this time, switch the oven to broil and broil for an additional 5 minutes to brown and crisp the cheese topping. Watch carefully to prevent burning.
- Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving warm.
Notes
- You can substitute ricotta cheese for cottage cheese if preferred for a creamier texture.
- Be sure to watch the casserole closely during the broil phase to avoid burning the cheese.
- Use low sugar tomato or marinara sauce to keep the dish healthier.
- This casserole can be prepared ahead and refrigerated before baking.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
