Zucchini Hamburger Casserole is a hearty, family-friendly dinner that layers tender zucchini, ground beef, tomato sauce, and a cheesy topping into one comforting casserole. It’s an easy, satisfying meal that’s perfect for busy weeknights and a great way to use up fresh zucchini.
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Holly’s Recipe Highlights: Zucchini Hamburger Casserole
- Flavor: This is rich and savory, with seasoned ground beef, tangy tomato sauce, tender zucchini, and a golden, cheesy topping in every comforting bite.
- Time-Saver: Use pre-shredded Italian cheese and a favorite jarred pasta sauce to keep prep easy.
- Resting Time: A 10-minute rest allows the sauce and vegetable juices to thicken before serving.
- Serving Suggestions: Pair it with garlic bread, or serve it over pasta, rice, or quinoa to make it an even heartier meal.
Cook Time: 50 minutes Servings: 6 Cook Method: Stove Top and Oven
Ingredient Notes
- Zucchini: Choose small to medium zucchini with firm, unblemished skin. Larger zucchini tend to have more seeds and moisture, so scoop out the seedy center if needed. Swap part or all of the zucchini for yellow summer squash to add some more color.
- Lean Ground Beef: Lean ground beef adds hearty, savory flavor while keeping excess grease to a minimum. For a lighter option, substitute ground turkey, or use Italian sausage for a richer, more robust flavor.
- Italian Seasoning and Garlic Powder: These simple seasonings add savory, well-balanced flavor to the tomato sauce. For a fresh finishing touch, sprinkle chopped basil or parsley over the casserole after baking.
- Pasta Sauce: Choose a thick, flavorful pasta sauce rather than a thin marinara, as the zucchini releases moisture while baking. Control the flavor with this homemade pasta sauce or opt for a spicy arrabbiata sauce.
- Petite Diced Tomatoes: Gently drain the tomatoes before adding them so they provide texture without making the casserole watery. Regular diced tomatoes work too, but you may want to chop the larger pieces into smaller bites.
How to Make Zucchini Hamburger Casserole
- Slice the zucchini (full recipe below) and sauté it in a skillet.
- Cook the ground beef mixture, and in a small bowl combine the egg and milk mixture.
- Add the zucchini to a baking dish, and top with the cooked meat sauce.
- Top with the egg and milk mixture and bake until cooked through.
Save Every Bite
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Thaw overnight in the refrigerator. Reheat in the microwave or in a foil-covered baking dish in a 350°F oven until heated through. Remove the foil during the final few minutes to allow the top to crisp up.
More Ways to Use Fresh Zucchini
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Equipment
Ingredients
- 1 tablespoon olive oil
- 2 to 2½ pounds zucchini about 3 to 4 medium
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound lean ground beef
- 1 small yellow onion finely diced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 (24 ounce) jar pasta sauce
- 1 (14.5 ounce) can petite diced tomatoes gently drained
- garlic bread or pasta, for serving, optional
Topping
- 1 egg
- 2 cups shredded Italian cheese blend
- ¼ cup milk
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
- Slice the zucchini in half lengthwise and then into ½-inch moons.
- Heat the oil in a large skillet over medium-high heat and add the zucchini, salt and pepper. Cook over medium-high heat, stirring occasionally, until the zucchini starts to soften, about 3 to 6 minutes (see notes). Transfer to the prepared baking dish.
- In the same skillet over medium-high heat, cook the ground beef and onion until no pink remains. Drain any fat.
- Stir in the Italian seasoning, garlic powder, pasta sauce, and diced tomatoes. Add to the baking dish and gently stir with the zucchini to combine.
- In a small bowl, whisk the egg and milk. Stir in the cheese until coated with the egg mixture. Spoon the cheese mixture evenly over the casserole.
- Bake for 25 to 30 minutes, or until hot and bubbly and the topping is melted and lightly browned.
- Let it rest 10 minutes before serving so the juices can thicken.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
