This comforting casserole combines the hearty goodness of ground beef with the fresh, vibrant flavors of zucchini, creating a dish that’s not only satisfying but also low in carbs.
Ingredients
Scale:
1 pound ground beef (preferably lean)
3 medium zucchinis, sliced into rounds
1 cup diced tomatoes (fresh or canned)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (optional for a crunch)
Fresh basil or parsley, for garnish
Instructions
Preheat the oven: Set your oven to 375°F (190°C).
Cook the ground beef: In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
Add vegetables: Stir in the chopped onion and minced garlic. Sauté until onion is translucent, about 3-4 minutes.
Incorporate the zucchini and tomatoes: Add the sliced zucchinis and diced tomatoes. Sprinkle in the Italian seasoning, salt, and pepper. Cook for another 5 minutes.
Layer the mixture: Transfer the beef and vegetable mixture to a greased 9x13 inch baking dish.
Prepare the topping: In a separate bowl, combine mozzarella, Parmesan, and breadcrumbs. Mix well and sprinkle over the casserole.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes.
Garnish and serve: Remove from the oven, let it sit for a few minutes, and garnish with fresh basil or parsley.
