Packed with 2 pounds of zucchini, this baked ground beef zucchini casserole delivers all the comforting flavors of a cheesy baked pasta, but with a hidden veggie twist. By shredding the zucchini, it melts seamlessly into the sauce, creating a dish reminiscent of Italian lasagna. With layers of tender pasta, marinara sauce, and just the right amount of gooey, melty cheese, this casserole is a perfect balance of hearty and wholesome, baked to perfection.
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion, finely diced
- 1 teaspoon kosher salt, divided
- 1 ¼ pounds lean ground beef
- 2 pounds zucchini (about 4 medium), grated with a box grater
- 2 teaspoons garlic powder
- 24 ounces marinara sauce
- 16 ounces low-fat cottage cheese
- 1 large egg
- 1 cup shredded Italian cheese blend, divided
- 2 cups uncooked farfalle (bow tie) pasta
Equipment
- Dutch oven
- 9×13-inch ceramic baking dish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Onion: Heat a large pan or Dutch oven over medium-high heat. Add 1 teaspoon olive oil, diced onion, and ¼ teaspoon salt. Cook for about 3 minutes, stirring, until softened.
- Brown Beef: Increase the heat to high, add the remaining 1 teaspoon olive oil, ground beef, and another ¼ teaspoon salt. Cook, breaking the meat into small pieces, until it starts to brown, about 3 minutes.
- Cook Zucchini: Add grated zucchini, ½ teaspoon salt, and garlic powder. Cook over high heat, stirring frequently, for about 10 minutes until the zucchini is very soft and most of its liquid has evaporated.
- Simmer Sauce: Stir in the marinara sauce, reduce heat to low, and let simmer for 5 minutes, stirring occasionally.
- Prepare Cheese Mixture: In a medium bowl, combine cottage cheese, egg, and ½ cup of the shredded Italian cheese blend. Mix until smooth.
- Assemble Casserole: Grease a 9×13 baking dish. Spread the zucchini-beef sauce evenly into the dish. Layer the uncooked pasta on top, pressing it lightly into the sauce. Spread the cottage cheese mixture over the pasta in an even layer. Top with the remaining ½ cup of Italian cheese blend.
- Bake: Cover the dish tightly with foil and bake for 40 minutes until bubbling. Remove foil and bake for an additional 10-15 minutes until the top is browned.
- Cool & Serve: Let the casserole cool for at least 10 minutes before serving for easier slicing and plating.
Enjoy this hearty and veggie-packed dish that’s perfect for a cozy meal!
