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Layered Zucchini Ground Beef Casserole

This recipe crafts a hearty, layered casserole featuring tender zucchini, savory ground beef, and brown rice, all bound with a rich tomato sauce and creamy ricotta, topped with sharp cheddar cheese. It's a comforting, low-carb main course that's perfect for a satisfying family meal.
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Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 2919.4 kcal

Equipment

  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Large Skillet or Dutch Oven For browning beef and sautéing vegetables
  • 1 Large Mixing Bowl For preparing ricotta mixture
  • 1 Baking Dish (approx. 9x13 inch) For assembling and baking the casserole

Ingredients
  

Main

  • 4 cups zucchini
  • 2 tblsp. olive oil
  • 1/2 cup onion
  • 2 - 3 cloves garlic
  • 1 pound ground beef
  • 1 tblsp. fresh oregano
  • 1 tblsp. fresh basil
  • 1 tblsp. fresh thyme
  • 1/4 tsp. black pepper
  • 1 1/2 cups cooked brown rice
  • 14 ounce can tomato sauce
  • 1 cup ricotta cheese
  • 1 cup sharp cheddar cheese
  • 1 egg

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Slice zucchini thinly. If desired, salt and let drain for 15 minutes, then pat dry.
  • Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  • Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, then drain any excess fat.
  • Stir in fresh oregano, basil, thyme, and black pepper into the beef mixture. Pour in the tomato sauce and cooked brown rice, mixing well to combine. Set aside.
  • In a separate large bowl, combine ricotta cheese, egg, and 1/4 cup of the sharp cheddar cheese. Mix until smooth.
  • Spoon half of the beef and rice mixture into the prepared baking dish, spreading evenly.
  • Arrange half of the sliced zucchini over the beef layer. Top with half of the ricotta cheese mixture, spreading gently.
  • Repeat with the remaining beef and rice mixture, followed by the remaining zucchini and ricotta mixture.
  • Sprinkle the remaining sharp cheddar cheese over the top. Bake for 30-40 minutes, or until bubbly and golden brown. Let rest 10-15 minutes before serving.

Notes

1. To prevent a watery casserole, consider lightly salting the sliced zucchini and letting it sit for 15-20 minutes to draw out excess moisture before patting dry. This enhances texture and flavor concentration. 2. Ensure the ground beef is thoroughly browned and any excess fat is drained before adding other ingredients; this builds a deeper umami foundation. 3. Use fresh herbs for superior flavor. If using dried, reduce the quantity by two-thirds. 4. Allow the casserole to rest for 10-15 minutes after baking before slicing. This allows the layers to set, making for cleaner portions and a more pleasant presentation.