This Baked Ground Beef Zucchini Casserole is a comfort food dream come true, packed with 2 pounds of zucchini that melt right into the dish, creating a hearty, veggie-filled, cheesy delight. It has all the cozy vibes of Italian lasagna but with tons of hidden zucchini, just the right amount of pasta, marinara sauce, and plenty of gooey, melty cheese. The secret to this dish? Shredding the zucchini so it dissolves seamlessly into the sauce, creating layers of rich, flavorful goodness. It’s the perfect way to sneak in those extra veggies while enjoying a delicious, satisfying casserole!
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)
Equipment:
- Dutch Oven
- Large Baking Dish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent (about 3-4 minutes).
- Add the ground beef to the Dutch oven, breaking it apart as it cooks. Stir in 1/2 teaspoon of salt and the garlic powder, cooking until the beef is browned and fully cooked (about 6-8 minutes). Drain any excess fat.
- Stir in the grated zucchini and cook for 3-4 minutes until the zucchini softens and releases its moisture. The zucchini will break down into the sauce as it cooks.
- Pour in the marinara sauce, mixing it all together, and bring it to a simmer. Reduce the heat to low and let it simmer for about 5 minutes. Taste and add the remaining 1/2 teaspoon of salt if needed.
- In a large bowl, whisk together the cottage cheese and egg until well combined. Stir in 1/2 cup of the shredded Italian cheese blend.
- Meanwhile, cook the farfalle pasta according to package instructions, draining and setting it aside.
- In a large baking dish, spread a layer of the beef and zucchini mixture, then add a layer of cooked pasta, followed by a layer of the cottage cheese mixture. Repeat the layers until all ingredients are used up, ending with the beef and zucchini mixture on top.
- Sprinkle the remaining 1/2 cup of shredded Italian cheese blend over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the edges are golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy your cheesy, veggie-packed, comfort meal!
