Zucchini Casserole with Hamburger
Zucchini Casserole with Hamburger and tomatoes is a hearty meal that’s packed with summer flavor. You just need seven ingredients to make it!
If you love comfort-food casseroles, this quick and easy Zucchini Casserole with Hamburger (ground beef) is the perfect combination of hearty and fresh.
It’s a great way to use up an abundance of zucchini, and it’s a little more filling than lighter, veggie-only casseroles like this old fashioned Zucchini Casserole and Zucchini Tomato Casserole.
I found this recipe in a 1980s spiral-bound cookbook with the title “Sassy Zucchini”. I love how the beef adds extra heartiness, while the zucchini and tomatoes keep it light and summer-y. I served this one for a weeknight dinner and my husband couldn’t get enough! It was just right for a warm evening. And the leftovers reheated nicely, too.
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Ingredients
- Any type of hamburger (ground beef) will work here, such as 80%, 85%, or 90% lean. We’ll drain it after cooking. Italian sausage works well too (like in this zucchini sausage casserole).
- I used shredded mozzarella to keep with the Italian flavors, but any type of shredded cheese works well here, like provolone or colby jack.
- A packet of spaghetti sauce mix makes this recipe extra easy. If you don’t have it, check the recipe card for a homemade substitute.
- The cooked rice can be leftover rice, freshly cooked, or even from a microwavable pouch. Since it’s cooked already, the recipe comes together even faster.
how to make Zucchini Casserole with Hamburger
- Brown the beef and onion in a skillet. Drain the excess fat off.
- Add the diced tomatoes, spaghetti sauce mix, zucchini, and salt. Cook for 15 minutes, then stir in the rice. Top with cheese and bake until the cheese is melted. (You can either keep in in the skillet or transfer the mixture to a baking dish.)
📖 Recipe
Zucchini Casserole with Hamburger Recipe
Ingredients
- 1 lb ground beef
- 1 diced yellow onion
- 1 can (14.5 oz) diced tomatoes
- 1 envelope (1.37 oz) spaghetti sauce mix (such as McCormick; see notes for a substitute)
- 4 cups zucchini, diced into ¾-inch half-moons (about 3 medium)
- 1 teaspoon salt
- 1 cup cooked rice
- 1 cup shredded mozzarella
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Instructions
- Place 1 lb ground beef and 1 diced yellow onion in a large skillet over medium heat.
- Cook until the beef is cooked through and the onion is soft, about 5-7 minutes. Drain the fat from the pan.
- Add 1 can (14.5 oz) diced tomatoes (including the juices), 1 envelope (1.37 oz) spaghetti sauce mix, 4 cups zucchini, and 1 teaspoon salt.
- Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the zucchini is soft.
- Preheat oven to 350°.
- Stir in 1 cup cooked rice, then transfer to a 13×9-inch baking dish OR if your skillet is oven safe, just keep it in the skillet.
- Top with 1 cup shredded mozzarella and bake for 15 minutes, or until the cheese is melted. Serve.
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