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Zucchini Ground Beef Casserole with Quinoa and Mozzarella Recipe

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4.1 from 15 reviews

  • Author: Molly
  • Total Time: 1 hour
  • Yield: 6 servings

Description

A hearty and flavorful zucchini ground beef casserole combining cooked quinoa, sautéed ground beef and onions, tender zucchini, tomato sauce, and a blend of Italian herbs, topped with melted mozzarella cheese and baked to perfection. This dish is a wholesome, comforting meal perfect for family dinners.

Ingredients

Main Ingredients

  • 3 cups cooked quinoa
  • 2 tablespoons olive oil, divided
  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 1 teaspoon sea salt, divided
  • 2 medium zucchinis (1.5-2 lbs), chopped into bite-size pieces
  • 1 (14.5 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon black pepper
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole pan to prevent sticking and set aside.
  2. Cook Quinoa: If not using leftover cooked quinoa, cook 1 cup of dried quinoa on the stovetop according to package instructions until fluffy. Set aside.
  3. Brown the Beef: Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add ground beef, diced onion, and half a teaspoon of sea salt. Cook the mixture for about 5 minutes, breaking up the beef with a wooden spatula until browned. Remove from heat and transfer the beef mixture to the casserole dish.
  4. Sauté Zucchini: In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped zucchini and remaining ½ teaspoon salt. Cover the pan and cook for approximately 5 minutes until zucchini softens.
  5. Add Tomatoes & Seasoning: To the zucchini, stir in the tomato sauce and drained diced tomatoes. Mix well and heat through to combine flavors.
  6. Combine Ingredients: To the casserole dish with ground beef, add the cooked quinoa, zucchini-tomato mixture, Italian seasoning, oregano, garlic powder, dried basil, black pepper, and 1 cup of shredded mozzarella cheese. Gently fold the ingredients together until evenly combined.
  7. Layer Mixture: Spread the mixture evenly across the bottom of the casserole dish creating an even layer.
  8. Add Cheese Topping: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the casserole.
  9. Bake: Place the casserole in the preheated oven and bake for 25 minutes until hot and bubbly.
  10. Broil for Browning: Switch the oven setting to high broil and broil the casserole for 2-5 minutes until the cheese is golden and browned on top. Watch carefully to prevent burning.
  11. Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving to allow flavors to set and make serving easier.

Notes

  • Using cooked quinoa from leftovers saves time and effort.
  • Draining the diced tomatoes prevents excess liquid that can make the casserole watery.
  • Adjust seasoning to taste, especially salt and spices.
  • Broil carefully; cheese can burn quickly under high heat.
  • This casserole keeps well for 3-4 days refrigerated and reheats nicely.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/zucchini-ground-beef-casserole-with-quinoa-and-mozzarella-recipe/