Ingredients
Scale
- 2 large zucchinis
- 1 pound ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink.
- Add the diced tomatoes, oregano, salt, and pepper to the skillet. Stir and let simmer for 5 minutes.
- While the beef is simmering, slice the zucchinis and layer half of them in a greased baking dish.
- Pour the beef mixture over the zucchini layer and top with the remaining zucchini slices.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for 30-35 minutes or until the zucchini is tender.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main dish
- Method: baking
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg