When the zucchini harvest starts to come in, the question becomes what to do with all of the zucchini (there’s always so much of it)! Zucchini Casserole provides another route to use the juicy green veggie if you don’t want to keep making zucchini bread. What is it, you might wonder? A savory, beefy casserole with plenty of rich, bright tomato sauce and herbaceous seasonings to keep your tastebuds excited! Zucchini Casserole adds a little vibrancy to the dinnertime routine that will put a smile on your face!
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 pound ground beef
- 1/2 teaspoon all-spice
- 1/2 teaspoon black pepper
- salt, to taste
- 2 pounds zucchini, sliced
- 1/2 cup fresh dill, chopped and divided
- 2 Roma tomatoes, cubed
- 1/3 cup fresh parsley, chopped
- 1 clove garlic, crushed
- 1/3 cup water or chicken stock
- 1 (15-ounce) can tomato sauce
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a skillet over medium heat, heat the oil.
Step 3 –Add the onion to the hot oil and cook until translucent, about 5 minutes.
Step 4 –Add the ground beef to the oil and begin breaking it apart.
Step 5 –Stir the all-spice, the pepper, and the salt into the beef mixture, mixing well and cooking until completely browned, about 5-7 minutes.
Step 6 –In a 9×13-inch baking dish, add the zucchini, the ground beef, 1/2 of the dill, the tomatoes, the parsley, the garlic, the water, and the tomato sauce.
Step 7 –Taste the casserole for seasoning.
Step 8 –Cover the dish and bake for 45 minutes.
Step 9 –Uncover the dish and stir in the remaining dill.
Step 10 –Cover again and bake until cooked through and bubbly, about 15 minutes.
Step 11 –Serve.
