Cheesy Beef and Zucchini Casserole

Cheesy Beef and Zucchini Casserole


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Layers of lean ground beef and sliced zucchinis are smothered in low-fat cheeses and spices to create a lighter version of this creamy and meaty casserole. If you prefer poultry over beef, you can substitute the meat with ground turkey.

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Serving Size / Yield

6-8 servings


  • 4 C. Zucchini, thinly sliced
  • 1 1/2 tsp. Sea Salt, plus additional to taste
  • 2 Tbs. Olive Oil
  • 1/2 C. Chopped Onion
  • 2 Garlic Cloves, minced
  • 1 lb. Lean Ground Beef
  • 1/2 tsp. Dried Basil
  • 1/4 tsp. Ground Black Pepper
  • 1 C. Cooked Brown Rice
  • 1 8 oz. can Low-Sodium Tomato Sauce
  • 1 C. Ricotta Cheese
  • 3/4 C. Fat-Free Shredded Cheddar, divided
  • 1 Egg

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Preheat oven to 350 degrees. Coat a 2-quart casserole dish with butter. In a medium bowl, toss zucchini with 1 teaspoon of salt. Let stand 20 minutes, then drain. Place half of the zucchini in the prepared casserole dish. Warm olive oil in a large skillet over medium heat. Add onion and garlic, and sauté until tender. Add ground beef to vegetables. Cooked until browned, and drain the meat mixture. Add basil, pepper, and the remaining 1/2 teaspoon of salt to meat. Stir in rice and tomato sauce. Spread meat mixture over the zucchini. In a medium bowl, combine ricotta cheese, 1/2 cup of shredded cheddar, and egg, and spoon over meat mixture. Top casserole with the remaining zucchini and sprinkle with remaining cheese. Bake casserole for 20 to 25 minutes, or until it is bubbling.

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