Layered Zucchini Ground Beef Casserole
Zucchini and ground beef harmoniously unite in a delectable and effortless casserole dish.
Zucchini and ground beef harmoniously unite in a delectable and effortless casserole dish.
- 1 pound ground beef
- 4 cups zucchini thinly sliced
- 2 tblsp. olive oil
- 1/2 cup onion finely chopped
- 2 - 3 cloves garlic minced
- 1 tblsp. fresh oregano finely chopped
- 1 tblsp. fresh basil finely chopped
- 1 tblsp. fresh thyme finely chopped
- 1/4 tsp. black pepper
- 1 1/2 cups cooked brown rice
- 14 ounce can tomato sauce
- 1 cup ricotta cheese
- 1 cup sharp cheddar cheese
- 1 egg
- Carbohydrate 116.031537521326 g
- Cholesterol 92.5090462607444 mg
- Fat 31.1404184163963 g
- Fiber 14.1268169666402 g
- Protein 32.3717832403432 g
- Saturated Fat 14.2868568236217 g
- Serving Size 1 1 Serving (1035g)
- Sodium 620.056983818702 mg
- Sugar 101.904720554686 g
- Trans Fat 5.66891338309624 g
- Calories 850 calories
Step-by-step
- Put the zucchini in a bowl and toss with a small bit of salt and let stand for 20 minutes.
- Meanwhile heat a skillet and add the olive oil. Saute onion and garlic until tender (about 10 minutes).
- Add ground beef to the skillet and cook until no longer pink. You may wish to drain the meat but not necessary.
- Add oregano, basil, pepper and a touch of salt and simmer for 2 minutes.
- Stir in your cooked rice and tomato sauce.
- Combine the ricotta cheese, 1/2 cup sharp cheddar cheese and the egg.
- Spray a 2-quart casserole dish with Pam or lightly grease it.
- Layer half of the zucchini at the bottom of the casserole dish.
- Layer the meat/rice mixture on top of the zucchini.
- Spread your ricotta mixture on top of the meat mixture.
- Layer the rest of the zucchini on your ricotta mixture.
- Sprinkle with remaining cheese.
- Bake in a preheated 375 F oven for 25 minutes, or until bubbly.
- Let sit for 5 minutes ... serve and enjoy!
The ingredient list omits the distinct moisture management required when combining raw squash with wet tomato sauce inside a baking dish. Zucchini contains high water content that releases during baking, threatening to liquefy the sauce if unmanaged. Salt drawing out surface liquid before assembly prevents the dish from becoming watery. Proper equipment selection proves equally vital. A standard 2-quart baking dish accommodates the precise volume of meat, rice, and sliced vegetables without spilling over the rim during the 25-minute bake at 375 degrees Fahrenheit.
- Salt the sliced zucchini 20 minutes prior to assembly and blot away the extracted beads of water with paper towels to concentrate flavor and prevent sogginess.
- Use a heavy-bottomed skillet to sweat the onions and brown the beef evenly without scorching the garlic.
- Combine the ricotta, egg, and half the cheddar thoroughly in a bowl before spreading; the egg acts as a structural binder that prevents the cheese layer from separating into a watery curd.
- Judge doneness visually by observing the edges of the casserole: the tomato sauce must bubble vigorously and the remaining cheddar on top must melt into a uniform, lightly browned crust.
- Allow the baked casserole to rest undisturbed for 5 minutes before slicing to let the starches and proteins set for clean portions.
Precise adherence to these preparation steps ensures distinct layers of meat, rice, and squash rather than an unstructured stew. Proper resting time is non-negotiable for structural integrity.
