Zucchini Ground Beef Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 cups cooked quinoa (from 1 cup dried)
02 -
1 lb ground beef
03 -
2 medium zucchinis (1.5-2 lbs), chopped into bite-size pieces
04 -
1 small yellow onion, diced
→ Sauce and Seasonings
05 -
2 tablespoons olive oil, divided
06 -
1 (14.5 oz) can tomato sauce
07 -
1 (14.5 oz) can diced tomatoes, drained
08 -
1 tablespoon Italian seasoning
09 -
1 teaspoon dried oregano
10 -
1 teaspoon garlic powder
11 -
1 teaspoon dried basil
12 -
1 teaspoon sea salt, divided
13 -
½ teaspoon black pepper
→ Topping
14 -
2 cups shredded mozzarella cheese, divided
# Instructions:
01 -
Preheat oven to 375°F. Grease a 9x13 inch casserole pan. Cook quinoa if not using leftovers.
02 -
Heat 1 tablespoon olive oil over medium heat. Brown ground beef with onions and ½ teaspoon salt for about 5 minutes. Transfer to casserole dish.
03 -
In same pan, heat remaining oil. Cook zucchini with remaining salt, covered, for 5 minutes until soft. Add tomato sauce and drained diced tomatoes.
04 -
Add cooked quinoa, zucchini mixture, all seasonings, and 1 cup mozzarella to casserole dish. Fold together and spread evenly.
05 -
Top with remaining cheese. Bake 25 minutes, then broil 2-5 minutes to brown cheese. Let rest 5 minutes before serving.
# Notes:
01 -
Can use leftover cooked quinoa
02 -
Can be split between two 8x8 dishes and frozen
03 -
Cut zucchini into appropriate size based on their size