Italian Ground Beef Zucchini Casserole

Italian Ground Beef Zucchini Casserole

from realfoodwholelife.com
90 min
8 servings

Boasting 2 pounds (!) of zucchini this easy, baked ground beef zucchini casserole feels like a rich, comforting, cheesy baked pasta, but with tons of “hidden” zucchini. The secret? Shredding the zucchini so it essentially dissolves into the sauce. It’s giving Italian lasagna vibes, but with heaps of veggies, juuuuust enough pasta, marinara sauce, and a sprinkling of gooey, melty cheese; all layered and baked to perfection.

Ingredients

  • 2 teaspoons olive oil
  • 1 small yellow onion (small diced)
  • 1 teaspoon kosher salt (divided)
  • 1 ¼ pounds lean ground beef
  • 2 pounds zucchini (about 4 medium) (grated using the large holes of a box grater)
  • 2 teaspoons granulated garlic powder
  • 24-ounces marinara sauce
  • 16-ounces low fat cottage cheese
  • 1 large egg
  • 1 cup shredded Italian cheese blend (divided)
  • 2 cups dry farfalle (bow tie) pasta (uncooked)

Directions

  1. 1

    Preheat the oven to 375F.

  2. 2

    Heat a large pan or Dutch oven over medium high heat. Add 1 teaspoon oil, the onion, and ¼ teaspoon salt. Cook until slightly softened, about 3 minutes, stirring often.

  3. 3

    Turn the heat to high, add an additional 1 teaspoon olive oil, the beef, and ¼ teaspoon salt, stirring to break the meat into small pieces. Cook until just starting to brown, about 3 minutes.

  4. 4

    Add the zucchini, ½ teaspoon salt, and the garlic powder. Cook until the zucchini is very soft and has given off all of its liquid (about 10 minutes on high), stirring frequently.

  5. 5

    When the pan is almost dry (the zucchini has given off most of its liquid) add the marinara sauce, stirring to combine. Turn the heat to low and simmer for 5 minutes, stirring frequently.

  6. 6

    While the sauce simmers, in a medium bowl stir together the cottage cheese, egg, and ½ cup Italian cheese blend until well combined.

  7. 7

    Grease or spray a 9x13 ceramic baking dish. Carefully transfer the zucchini-beef sauce to the baking dish, smoothing into an even layer.

  8. 8

    Layer the dry pasta in an even layer on top, lightly pressing down into the sauce.

  9. 9

    Dollop the cottage cheese mixture on top of the pasta, spreading into an even layer.

  10. 10

    Sprinkle evenly with the remaining ½ cup Italian cheese blend.

  11. 11

    Cover tightly with foil and bake for 40 minutes, or until bubbling. Uncover and bake an additional 10-15 minutes, or until browned on top. Allow to cool for at least 10 minutes for more even serving.