Ground Beef Zucchini Casserole

Ground beef, quinoa, and zucchini casserole on a plate with a fork.

A delightful combination of hamburger and zucchini, this complete meal is veggie-loaded, made with nutrient-dense quinoa, and full of flavor and creamy texture. It's a healthy, easy dinner that the whole family will love!

Course Main Course

Cuisine American, Italian

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 423kcal

Author Lizzie Streit, MS, RDN

Equipment

3 quart (13x9) baking dish

Ingredients

3 cups cooked quinoa from 1 cup dry
2 tablespoons extra virgin olive oil divided
1 small sweet onion diced
1 large carrot diced
2 cloves garlic minced
1 pound ground beef use 90/10 or 85/15 to avoid it being greasy
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper more to taste
1 pound zucchini about 1 medium, cut into ¼-inch thick half-moon pieces
1 cup ricotta cheese can sub cottage cheese
1.5 cups shredded mozzarella cheese
24 ounces marinara sauce I love Rao's brand
2 tablespoons chopped fresh basil plus more leaves for garnish if desired

US Customary - Metric

Instructions

Preheat the oven to 375℉/190℃. Grease or spray a 13x9 (3 quart) baking dish with butter or oil. Set aside.
If you need to cook the quinoa, do so first. Combine 1 cup dry quinoa with 2 cups of water or broth in a saucepan. Bring to a boil, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and fluff with a fork.
In a large skillet, warm 1 tablespoon of the olive oil over medium heat. Add the onion and carrot. Cook for about 5 minutes until they start to soften.
Add the garlic, ground beef, and salt. Break up the beef with a spoon as it cooks. Cook for about 7 to 9 minutes, stirring occasionally, until the beef is browned and cooked through and the veggies are tender. Remove from heat. Add additional salt and pepper to taste.
Transfer the cooked quinoa and veggie and beef mixture to the prepared casserole dish.
Stir in all of the ricotta cheese, 1 cup of the mozzarella, and 2 cups of the marinara sauce. The dish will be very full.
In the same skillet that you used for the beef and veggies, warm the other tablespoon of olive oil (you may not need it if there’s still some grease in there). Add the zucchini and cook for 5 to 7 minutes, stirring occasionally, until lightly browned and softened.
Layer the cooked zucchini on top of the mixture in the dish.
Pour the rest of the sauce on top. Sprinkle with the remaining mozzarella cheese.
Bake for 25 to 30 minutes until the cheese is melted and lightly browned and the edges are bubbling. If desired, you can flip the oven to the broil setting at the end and cook for 1 to 2 minutes to toast the cheese on top a little more.
Garnish with fresh basil, serve warm, and enjoy!
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Notes

Keep leftovers in an airtight container in the refrigerator for up to 3 to 5 days. Reheat in the microwave in 30-second intervals, stirring in between, until warmed through.
To make ahead of time, assemble the casserole, cover with foil, and keep in the fridge for up to 24 hours before baking.
To freeze, let the casserole cool completely. Wrap the entire pan in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw the casserole in the fridge overnight. Remove the plastic wrap and foil, then re-cover with foil to prevent the cheese from getting too brown. Bake at 375 degrees F for 25 to 30 minutes until warmed through.

Nutrition