Description
This Unstuffed Zucchini Casserole transforms the classic stuffed zucchini flavors into a simple, quick casserole that's perfect for a cozy weeknight dinner. Layered with tender zucchini, savory ground beef, colorful bell peppers, and a bubbly cheese topping, this dish is both hearty and satisfying. Its easy one-pan cooking and use of fresh summer zucchini make it an ideal way to enjoy a flavorful, wholesome meal without the fuss of hollowing out zucchini. The blend of Italian seasonings and a touch of red wine vinegar adds depth to the rich tomato-based sauce.
Ingredients
Vegetables
- 2 medium zucchini, sliced into ½-inch rounds (about 4 cups)
- 1 small yellow onion, finely chopped (1 cup)
- 1 small red bell pepper, chopped (1 cup)
- 3 medium cloves garlic, thinly sliced (about 1 tablespoon)
Meat
- 1 pound lean ground beef
Spices & Seasonings
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
- 2 teaspoons Italian seasoning, divided
Other
- 1 tablespoon extra-virgin olive oil
- 1½ cups lower-sodium marinara sauce
- 1 tablespoon red-wine vinegar
- ½ cup shredded sharp Cheddar cheese
- ¼ cup shredded Italian 4-cheese blend
- 1 tablespoon small fresh basil leaves
Instructions
- Prepare zucchini: In a medium bowl, combine zucchini slices with ½ teaspoon crushed red pepper and ¼ teaspoon salt. Toss well to coat the slices evenly and let them stand at room temperature to allow the flavors to meld and for some moisture to release.
- Cook ground beef and vegetables: Heat 1 tablespoon of extra-virgin olive oil in a 12-inch oven-safe skillet over medium-high heat. Add 1 pound of lean ground beef and cook while breaking it into bite-size pieces until mostly browned, about 3 minutes. Add finely chopped onion, chopped red bell pepper, thinly sliced garlic, and 1 teaspoon Italian seasoning. Continue cooking, stirring often, until the onion softens, approximately 2 minutes.
- Simmer meat sauce: Stir in 1½ cups of lower-sodium marinara sauce, 1 tablespoon red-wine vinegar, and the remaining 1 teaspoon Italian seasoning. Cook the mixture, stirring occasionally, until it reaches a gentle simmer, about 2 minutes. Remove the skillet from heat.
- Assemble layers: Carefully transfer half of the meat sauce (about 2 cups) from the skillet into a medium heatproof bowl to set aside. In the skillet, spread the remaining meat sauce in an even layer. Layer half of the zucchini slices (about 2 cups) evenly over the meat sauce. Then spread the reserved meat sauce over the zucchini layer, followed by topping with the remaining zucchini slices.
- Add cheese and bake: Sprinkle ½ cup of shredded sharp Cheddar cheese and ¼ cup shredded Italian 4-cheese blend evenly over the top of the casserole. Place the skillet in a preheated oven at 350°F on the middle rack and bake until the cheese is melted and the zucchini is tender, approximately 30 minutes.
- Broil cheese topping: Increase the oven temperature to broil and cook for an additional 2 minutes or until the cheese topping turns golden brown and bubbly. Watch carefully to prevent burning.
- Garnish and serve: Remove the casserole from the oven, sprinkle 1 tablespoon of fresh small basil leaves over the top, and serve warm for a comforting, flavorful meal.
Notes
- Using a 12-inch oven-safe skillet allows for easy stovetop cooking and oven finishing without transferring dishes.
- Adjust crushed red pepper to taste for desired spice level or omit for a milder dish.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute ground beef with plant-based meat or cooked lentils and use vegetable marinara.
- Ensure zucchini slices are evenly cut for consistent cooking and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American