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Hamburger Zucchini Casserole

·247 words·2 mins
Easy Hamburger Zucchini Casserole
Table of Contents

Author: Floyd Silva

When the garden starts overflowing with zucchini, this casserole is a go-to in our house. It’s a hearty, comforting meal that manages to feel a bit lighter than your typical pasta-heavy dish. The fire-roasted tomatoes add a subtle smokiness that pairs perfectly with the tender zucchini and seasoned ground beef. It’s simple, delicious, and a great way to get some extra veggies on the table.

Ingredients #

  • 1 lb. lean ground beef (hamburger)
  • 1/2 medium yellow or sweet onion (diced)
  • 2-3 stalks celery (diced)
  • 2 large zucchini (cut into half-moon pieces 1/4" thick)
  • 1 can (14.5 oz) fire-roasted diced tomatoes (with juices)
  • 1.5 cups elbow macaroni (cooked and drained)
  • 1.5 - 2 cups favorite shredded cheese (cheddar or Monterey Jack work great)
  • 1 tsp garlic powder
  • Salt and pepper to taste

Directions #

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium-high heat, brown the ground beef along with the diced onion and celery. Season with salt, pepper, and garlic poweder. Cook until the meat is no longer pink and the vegetables have softened. Drain any excess fat.
  3. While the meat is browning cook 1-1/2 cups of elbow macaroni until al dente.
  4. In a 9x13-inch baking dish, place the cooked macaroni, layer the cooked meat and vegetable mixture, add the fire-roasted tomatoes, and sliced zucchini.
  5. Top generously with your favorite shredded cheese.
  6. Bake for 30 minutes, or until the cheese is melted and bubbly and the zucchini is fork-tender.

Serves 4-6.