Description
This Ground Beef and Zucchini Casserole is a hearty and delicious baked dish combining cooked quinoa, sautéed vegetables, ground beef, ricotta and mozzarella cheeses, and marinara sauce. It’s a comforting, protein-packed meal perfect for family dinners, featuring tender zucchini layered on top and finished with a bubbly, golden cheese crust.
Ingredients
Quinoa
- 1 cup dry quinoa (yields about 3 cups cooked)
- 2 cups water or broth (for cooking quinoa)
Vegetables & Aromatics
- 1 small sweet onion, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 1 pound zucchini (about 2 medium), cut into ¼-inch rounds or half-moons
Meat
- 1 pound ground beef
Dairy
- 1 cup ricotta cheese (can substitute cottage cheese)
- 1.5 cups shredded mozzarella cheese, divided
Sauces & Oils
- 24 ounces marinara sauce (e.g., Rao’s brand)
- 2 tablespoons extra virgin olive oil, divided
Seasonings & Herbs
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil, plus extra for garnish
Instructions
- Preheat and prepare dish: Preheat your oven to 375℉ (190℃). Grease or spray a 13×9-inch (3 quart) baking dish with butter or oil and set aside.
- Cook quinoa: If not already cooked, rinse 1 cup of dry quinoa. Combine quinoa with 2 cups water or broth in a saucepan. Bring to a boil, then cover and simmer for about 15 minutes until the liquid is absorbed and quinoa is fluffy.
- Sauté vegetables and brown beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and carrot and cook for about 5 minutes until they begin to soften. Add minced garlic, ground beef, and ½ teaspoon kosher salt. Break up the beef as it cooks, stirring occasionally for 7 to 9 minutes until beef is thoroughly cooked and vegetables are tender. Season with additional salt and pepper to taste. Remove from heat.
- Combine quinoa mixture: Transfer cooked quinoa and the beef-vegetable mixture to the prepared baking dish. Stir in all ricotta cheese, 1 cup of shredded mozzarella, and 2 cups of marinara sauce until well combined.
- Cook zucchini: In the same skillet, warm the remaining 1 tablespoon of olive oil over medium heat. Add zucchini slices and sauté for 5 to 7 minutes, stirring occasionally, until zucchini is softened but not mushy.
- Assemble casserole: Layer the sautéed zucchini evenly over the quinoa-beef mixture. Pour the remaining 2 cups of marinara sauce over the zucchini layer. Sprinkle the remaining ½ cup mozzarella cheese on top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes until bubbly and heated through. For a golden, toasted cheese crust, switch the oven to broil for the last 1 to 2 minutes, watching carefully to avoid burning.
- Garnish and serve: Remove from the oven, garnish with chopped fresh basil leaves, and serve warm. Enjoy this comforting and flavorful meal!
Notes
- You can substitute ricotta cheese with cottage cheese if preferred.
- Using low-sodium marinara sauce can help control sodium content.
- Cooking quinoa with broth adds extra flavor but water works well too.
- Watch carefully during broiling to prevent the cheese from burning.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
