Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

For the Casserole

• 1 lb (450 g) lean ground beef (85–90% lean)
• 2 medium zucchini, sliced into ¼-inch rounds
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small red bell pepper, diced
• 1 medium carrot, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 3 large eggs
• ½ cup sour cream
• ¼ cup heavy cream or whole milk
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)

Optional Add-Ins

• ½ teaspoon crushed red pepper flakes
• 1 cup sliced mushrooms
• ½ cup chopped spinach
• 1 teaspoon Worcestershire sauce

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Instructions

Step 1: Prepare the Oven

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.

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Step 2: Cook the Beef

1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and carrot; cook for 4 minutes.
3. Stir in bell pepper and garlic; cook for 1 minute.
4. Add ground beef and cook until browned, breaking it into crumbles.
5. Drain excess fat if needed.
6. Season with salt, pepper, paprika, Italian seasoning, and Worcestershire sauce (if using).

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Step 3: Cook the Zucchini

1. Add sliced zucchini to the skillet.
2. Cook for 3–4 minutes until just beginning to soften.
3. Remove from heat.

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Step 4: Make the Creamy Mixture

In a bowl, whisk together:

• Eggs
• Sour cream
• Heavy cream or milk
• Parmesan cheese

Mix until smooth.

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Step 5: Assemble

1. Spread the beef and zucchini mixture into the baking dish.
2. Pour the egg mixture evenly over the top.
3. Sprinkle with cheddar and mozzarella cheeses.

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Step 6: Bake

1. Bake uncovered for 30–35 minutes.
2. Broil for 2–3 minutes if you’d like a more golden-brown cheese topping.
3. Let rest for 10 minutes before slicing.

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Serving Suggestions

Serve with:

• Garlic bread
• Green salad
• Roasted asparagus
• Steamed broccoli
• Cauliflower rice for a lower-carb meal

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Estimated Nutrition (Per Serving)

Nutrition values are estimates and depend on the specific ingredients and brands used.

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Tips for Success

• Slice the zucchini evenly so it cooks uniformly.
• If your zucchini is very watery, lightly salt the slices and let them sit for 15–20 minutes, then pat dry before cooking.
• Use freshly shredded cheese for the smoothest melt.
• Let the casserole rest for 10 minutes before serving to help it hold its shape.

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Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until heated through.

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Frequently Asked Questions

Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Ground turkey or chicken works well. Add a little extra seasoning since these meats are milder in flavor.

Q: Can I prepare this casserole ahead of time?
A: Yes. Assemble it up to 24 hours in advance, cover, refrigerate, and bake when ready.

Q: Why is my casserole watery?
A: Zucchini naturally releases moisture. Salting and patting the zucchini dry before cooking helps reduce excess liquid.

Q: Can I make it low carb or keto?
A: This recipe is already relatively low in carbohydrates. Just avoid serving it with bread or pasta.

Q: What other cheeses can I use?
A: Monterey Jack, Colby Jack, Swiss, provolone, or pepper Jack all work well.

Q: Can I add more vegetables?
A: Yes. Mushrooms, spinach, kale, diced tomatoes (drained), or broccoli are great additions.

Q: How do I know when it’s done?
A: The casserole is ready when the center is set, the cheese is bubbly and golden, and an instant-read thermometer inserted into the center reaches 160°F (71°C) due to the egg mixture.