The first time I truly fell in love with Zucchini Casserole was during a particularly hectic summer when my garden was overflowing with fresh zucchini. My kids, usually wary of anything green, devoured it without a single complaint! That’s when I knew I had a winner on my hands. It brings back memories of busy weeknights transformed into cozy family dinners, everyone gathered around the table, enjoying something truly homemade.
This Zucchini Casserole has become a staple in my kitchen because it’s the epitome of comforting, easy-to-make goodness. It’s truly a dish that feels like a warm hug, perfect for those evenings when you want something hearty but don’t have hours to spend in the kitchen. As someone who loves creating family-friendly recipes and cherishes using fresh ingredients, this recipe perfectly blends simplicity with incredible flavor. You’re going to adore how effortlessly this comes together and how delicious it tastes!
Why You’ll Love This Zucchini Casserole
This Zucchini Casserole truly has it all! It’s a recipe I come back to again and again because:
- It’s incredibly easy to assemble, even on a busy weeknight.
- The flavors are rich, comforting, and universally loved.
- It’s a fantastic way to use up that garden zucchini.
- It offers amazing versatility for different dietary needs or ingredient preferences.
The Perfect Zucchini Casserole for Any Occasion
Whether you’re looking for a fuss-free weeknight dinner, a hearty dish to bring to a potluck, or something comforting for a family gathering, this Zucchini Casserole fits the bill. It’s substantial enough to be a main course but also makes a fantastic side dish.
Essential Ingredients for Your Zucchini Casserole
To create this comforting Zucchini Casserole, you’ll need just a handful of straightforward ingredients. We’re starting with two pounds of fresh zucchini, thinly sliced – I usually use a mandoline for this, but a sharp knife works too! Then, one pound of ground beef provides a savory base, complemented by one large onion, finely chopped. For that creamy richness, grab one 10.75-ounce can of cream of mushroom soup and half a cup of milk. A cup of shredded cheddar cheese, divided for layering, adds gooey goodness, while half a cup of breadcrumbs mixed with two tablespoons of melted butter creates that irresistible golden topping. Don’t forget salt and black pepper to taste!
Zucchini Casserole Ingredient Notes and Substitutions
The beauty of this Zucchini Casserole is its flexibility! While cheddar cheese is classic, feel free to experiment with mozzarella, Monterey Jack, or even a spicy pepper jack for a kick. If you’re skipping the ground beef for a vegetarian Zucchini Casserole, consider adding extra veggies like diced bell peppers, sliced mushrooms, or even some cooked lentils for protein. For convenience, store-bought breadcrumbs are fine, but I sometimes use crushed crackers or even panko for extra crunch.
How to Make a Delicious Zucchini Casserole
Making this Zucchini Casserole is incredibly straightforward, and I’ll walk you through each step to ensure perfect results every time. First things first, you’ll want to preheat your oven to a good and hot 375 degrees F (190 degrees C). This ensures your casserole bakes evenly and gets that lovely golden-brown finish.
While your oven is preheating, grab a large skillet and get that ground beef and chopped onion cooking over medium heat. Stir it occasionally until the beef is nicely browned and the onion has softened and turned translucent. This usually takes about 5-7 minutes. Once cooked, it’s super important to drain off any excess fat – nobody wants a greasy casserole! Just tip the skillet carefully or use a spoon to remove the fat.
Now for the creamy, savory base! Stir in your can of cream of mushroom soup and the milk with the beef mixture. Give it a good stir until everything is well combined and smooth, then season generously with salt and black pepper to your liking. Remember, you’re seasoning the whole casserole here, so taste and adjust!
Next, it’s layering time! In a 9×13 inch baking dish, arrange half of your thinly sliced zucchini in an even layer. Then, spread half of your delicious beef mixture over the zucchini. Sprinkle half of the shredded cheddar cheese evenly over that. Repeat these layers with the remaining zucchini, beef mixture, and cheese. Finally, in a small bowl, combine your breadcrumbs with the melted butter and sprinkle this evenly over the very top of the casserole. This is what gives us that beautiful, crispy crust!
Pop your Zucchini Casserole into the preheated oven and bake for 25-30 minutes, or until it’s bubbly around the edges and the topping is gloriously golden brown. Once it’s out of the oven, resist the urge to dive in immediately! Let it stand for about 5 minutes. This allows the casserole to set slightly, making it much easier to serve and preventing it from falling apart.
Tips for the Best Zucchini Casserole
To prevent your Zucchini Casserole from getting watery, consider patting your sliced zucchini dry with a paper towel before layering. This removes excess moisture. Also, don’t overcrowd your baking dish; an even spread ensures everything cooks through properly. For extra flavor, a pinch of garlic powder in the beef mixture or some dried Italian herbs sprinkled with the cheese can elevate this dish even further!
Zucchini Casserole Serving Suggestions
This Zucchini Casserole is hearty enough to be a meal on its own, but it also pairs beautifully with a fresh green salad tossed with a light vinaigrette. A side of crusty garlic bread is perfect for soaking up all those delicious, creamy juices. For a lighter touch, steamed green beans or roasted asparagus make wonderful companions.
Storing and Reheating Your Zucchini Casserole
Leftover Zucchini Casserole stores beautifully! Simply cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container, and refrigerate for up to 3-4 days. To reheat, you can pop individual servings in the microwave or warm the entire casserole in an oven at 300°F (150°C) until heated through, about 15-20 minutes, covering it loosely to prevent drying out.
Common Questions About Zucchini Casserole
I get a lot of questions about this Zucchini Casserole, so let’s tackle some of the most common ones to help you get the best results!
Can I freeze Zucchini Casserole? Yes, you absolutely can! Once your Zucchini Casserole has cooled completely, you can wrap it tightly in plastic wrap and then aluminum foil, or place it in an airtight, freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.
How do I prevent my Zucchini Casserole from being watery? The key here is proper zucchini prep. Zucchini holds a lot of water. After slicing, you can lay the zucchini slices on paper towels, sprinkle them with a little salt, and let them sit for about 15-20 minutes. The salt will draw out moisture. Gently blot them dry before layering. This makes a huge difference!
What other vegetables can I add to Zucchini Casserole? This recipe is super flexible! Bell peppers, sliced mushrooms, or even some spinach (sautéed and squeezed dry) would be delicious additions. Just be mindful not to overcrowd the casserole dish. For a vegetarian Zucchini Casserole, you could even add some corn or black beans to the mix.
Estimated Zucchini Casserole Nutritional Information
I’ve calculated the approximate nutritional values for this Zucchini Casserole to help you plan your meals. Please remember these figures are estimates and can vary based on specific ingredients and portion sizes. Each serving typically contains around 350 calories, 25g fat, 15g carbohydrates, and 25g protein. For more recipe inspiration, check out Pinch of Yum.
Print
Zucchini Casserole with Beef
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and easy-to-make zucchini casserole, perfect for a family meal or potluck. This recipe features layers of fresh zucchini, savory ground beef, and a creamy cheese sauce, baked until golden and bubbly.
Ingredients
- 2 pounds zucchini, thinly sliced
- 1 pound ground beef
- 1 large onion, chopped
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and black pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, cook ground beef and onion over medium heat until beef is browned and onion is tender. Drain off any excess fat.
- Stir in cream of mushroom soup and milk. Season with salt and pepper.
- In a 9×13 inch baking dish, layer half of the sliced zucchini.
- Spread half of the beef mixture over the zucchini.
- Sprinkle with half of the shredded cheddar cheese.
- Repeat layers with remaining zucchini, beef mixture, and cheese.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes, or until bubbly and golden brown.
- Let stand for 5 minutes before serving.
Notes
- For a vegetarian option, omit the ground beef and add more vegetables like bell peppers or mushrooms.
- You can use different types of cheese, such as mozzarella or Monterey Jack.
- If you prefer a crispier topping, you can toast the breadcrumbs in a dry skillet before mixing with butter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
