Description

This Ground Beef Zucchini Casserole is a hearty and nutritious one-dish meal combining lean ground beef, tender sautéed zucchini, cooked quinoa, and a blend of cheeses, all baked to perfection with a flavorful tomato sauce and Italian seasonings. It’s a satisfying low-carb casserole option that’s perfect for weeknight dinners or meal prep.

Ingredients

Units Scale

Quinoa

1 cup dry quinoa, cooked according to package instructions

Meat and Vegetables

2 tablespoons 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 1/4 inch rounds
Salt and black pepper, to taste

Sauce and Seasonings

2 cups low sugar tomato sauce (marinara sauce)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon Italian seasoning

Cheese

1 cup cottage cheese (ricotta cheese can also be used)
2 cups shredded mozzarella cheese, divided
2 tablespoons parmesan cheese

Garnish

Fresh basil for topping

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Instructions

Preheat and Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 9×13 inch casserole dish thoroughly to prevent sticking.
Cook Quinoa: Prepare the quinoa according to package instructions until fluffy and set aside.
Sauté Ground Beef and Aromatics: In a large pan over medium-high heat, heat 1 tablespoon of olive oil. Add the ground beef, minced garlic, and diced onion. Cook until the beef is no longer pink and the onions become translucent and fragrant. Season with salt and black pepper to taste. Drain any excess fat and transfer the cooked mixture into the prepared casserole dish. Set aside.
Cook Zucchini: Using the same pan without cleaning it, add the remaining 1 tablespoon of olive oil. Once hot, add the sliced zucchini along with additional salt and black pepper. Cover the pan and cook for about 5 minutes until the zucchini softens but still holds its shape.
Combine Ingredients: To the casserole dish containing the meat, add the cooked zucchini, cooked quinoa, low sugar tomato sauce, dried oregano, garlic powder, Italian seasoning, cottage cheese, and half of the shredded mozzarella cheese. Stir gently with a spatula to combine all the ingredients evenly, then spread the mixture into an even layer in the dish.
Top and Bake: Sprinkle the remaining shredded mozzarella cheese evenly over the top, then add the parmesan cheese. Bake the casserole for approximately 25 minutes.
Broil for Browning: After baking, switch the oven to broil and cook for an additional 5 minutes, watching carefully, to brown the cheese and create a golden crust.
Serve: Remove from the oven and garnish with fresh basil leaves before serving hot.

Notes

Nutrition information provided is an estimation and should be used as a guide. Enjoy the dish for its delicious flavors and nourishing qualities beyond just the numbers.
Ricotta cheese can be substituted for cottage cheese if preferred.
Ensure not to overcook the zucchini in the pan so it retains some texture in the casserole.
Broiling time can be adjusted based on your oven’s intensity to prevent burning.

Nutrition

Serving Size: 1/6 casserole (approx. 1.5 cups)
Calories: 350 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 70 mg