Ground Beef and Zucchini Skillet Casserole
A hearty, one-pan casserole that’s perfect for using up summer zucchini! Seasoned ground beef, tender zucchini, and diced tomatoes simmer together, then get topped with melted cheddar cheese for a quick and comforting weeknight dinner.
Ingredients:
1 pound ground beef
2 medium zucchinis, sliced into half-moons
1 onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 cup shredded cheddar cheese
1 teaspoon Italian seasoning
Salt and black pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped, for garnish
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat.
2. Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until softened.
3. Stir in the sliced zucchini, Italian seasoning, salt, and pepper. Cook for 3-4 minutes until the zucchini begins to soften.
4. Add the diced tomatoes (with their juices) and stir to combine. Bring to a simmer and cook for 5-7 minutes until the zucchini is tender and the flavors meld together.
5. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet and cook for 2-3 minutes until the cheese is melted.
6. Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: 4 servings
Nutrition Facts (per serving):
Calories: 420 kcal | Protein: 30g | Carbohydrates: 12g | Fat: 28g | Fiber: 3g | Sugar: 6g | Sodium: 420mg
