Zucchini Casserole with Hamburger Recipe
You just need 7 ingredients for this easy one-dish casserole!
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
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 13x9-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.
Notes
You can use any variety of ground beef (80%, 85%, or 90%) that you have on hand. You could also use Italian sausage.
Don't have spaghetti sauce mix? Make a homemade version instead (use 2 tablespoons of the mix).
Any type of shredded cheese works well here (provolone, colby jack, etc.) Feel free to use more cheese if you like it extra cheesy!
Leftovers keep nicely in the fridge for 4–5 days. Reheat in the microwave.
Nutrition
Calories: 257kcalCarbohydrates: 15gProtein: 22gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 64mgSodium: 660mgPotassium: 637mgFiber: 2gSugar: 5gVitamin A: 372IUVitamin C: 23mgCalcium: 145mgIron: 3mg
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