Delicious Italian Zucchini and Ground Beef Casserole
A hearty and flavorful Italian-inspired casserole featuring lean ground beef, fresh zucchini, and tender pasta baked in a rich marinara sauce, topped with a creamy cottage cheese mixture and melted Italian cheese. This easy one-dish meal is perfect for a weeknight dinner or a comforting family gathering.
Equipment
- Large pan or Dutch oven
- 9x13-inch baking dish
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion small diced
- 1 teaspoon kosher salt divided
- 1 ¼ pounds lean ground beef
- 2 pounds zucchini about 4 medium, grated
- 2 teaspoons granulated garlic powder
- 24-ounce marinara sauce
- 16-ounce low fat cottage cheese
- 1 large egg
- 1 cup Italian cheese blend divided
- 2 cups dry farfalle (bow tie) pasta uncooked
Instructions
- Preheat oven to 375°F.
- Sauté diced onion with olive oil and salt until softened, about 3 minutes.
- Brown ground beef with olive oil and salt over high heat, about 3 minutes.
- Add grated zucchini, salt, and garlic powder. Cook until zucchini is soft and liquid has evaporated, about 10 minutes.
- Stir in marinara sauce and simmer for 5 minutes.
- In a separate bowl, mix cottage cheese, egg, and ½ cup of the Italian cheese blend.
- Grease a 9x13 inch baking dish and transfer the meat and sauce mixture into it.
- Layer the dry pasta evenly over the sauce mixture.
- Spread the cottage cheese mixture over the pasta layer.
- Sprinkle the remaining ½ cup of Italian cheese blend on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake for another 10-15 minutes until browned.
- Let the casserole cool for 10 minutes before serving.
Notes
Peeling zucchini before grating can reduce its visible green color. For a less watery casserole, ensure the liquid from the zucchini evaporates completely during cooking. Dry pasta will absorb excess liquid; alternatively, cook pasta al dente, drain well, and do not rinse. Ricotta cheese can be substituted for cottage cheese in a 1:1 ratio. This casserole can be assembled up to 24 hours in advance and refrigerated unbaked; add the pasta and cheese layers just before baking for optimal texture.