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Ground Beef and Zucchini Casserole

A hearty and nutritious casserole that combines ground beef and zucchini for a filling family meal. Perfect for using up leftover vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Lean ground beef is recommended for a healthier option.
  • 2 medium zucchinis, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (10.5 ounces) cream of mushroom soup Can substitute with cream of chicken soup.
  • 1 cup shredded cheddar cheese Can experiment with other cheeses like mozzarella or pepper jack.
  • Salt and pepper to taste
  • Olive oil For sautéing.
  • Italian seasoning (optional)
  • 1 cup cooked rice or pasta (optional) To make the dish heartier.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat and sauté the onions and garlic until translucent.
  3. Add the ground beef and cook until browned; drain excess fat.
  4. Stir in the zucchini, diced tomatoes, cream of mushroom soup, salt, pepper, and Italian seasoning.
  5. If using, mix in cooked rice or pasta.
  6. Transfer the mixture to a greased casserole dish and top with shredded cheddar cheese.
  7. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
  8. Let it cool for a few minutes before serving. Enjoy!

Notes

Serve with a side salad and crusty bread for a complete meal. Great for meal prep; can be stored in the fridge for 3-4 days or frozen.