Description
This Italian Ground Beef Zucchini Casserole is a hearty and flavorful baked dish combining lean ground beef, fresh grated zucchini, marinara sauce, and a creamy cottage cheese mixture layered with dry farfalle pasta. It delivers a comforting Italian-inspired meal that's rich in texture and perfect for feeding a family or gathering. The casserole is baked until bubbling and golden on top, offering a satisfying balance of savory meats, tender veggies, and melty cheese.
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion, small diced
- 1 teaspoon kosher salt, divided
- 1 ¼ pounds lean ground beef
- 2 pounds zucchini (about 4 medium), grated using the large holes of a box grater
- 2 teaspoons granulated garlic powder
- 24 ounces marinara sauce
- 16 ounces low fat cottage cheese
- 1 large egg
- 1 cup shredded Italian cheese blend, divided
- 2 cups dry farfalle (bow tie) pasta (uncooked)
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it's hot and ready for baking the casserole.
- Sauté Onion: Heat a large pan or Dutch oven over medium-high heat. Add 1 teaspoon olive oil, the diced onion, and ¼ teaspoon kosher salt. Cook for about 3 minutes, stirring often, until the onions are slightly softened.
- Brown Ground Beef: Increase heat to high and add another teaspoon of olive oil, the ground beef, and another ¼ teaspoon salt. Stir continuously to break the meat into small pieces, cooking about 3 minutes until it just starts to brown.
- Cook Zucchini: Add grated zucchini, ½ teaspoon salt, and granulated garlic powder to the pan. Cook on high heat for about 10 minutes, stirring frequently, until the zucchini is very soft and has released most of its liquid.
- Simmer with Marinara: Once the zucchini mixture is nearly dry, stir in the marinara sauce. Reduce heat to low and let it simmer for 5 minutes, stirring frequently to blend flavors.
- Prepare Cheese Mixture: While the sauce simmers, in a medium bowl combine cottage cheese, egg, and ½ cup of the shredded Italian cheese blend. Stir until fully combined.
- Assemble Casserole Base: Grease or spray a 9x13 inch ceramic baking dish. Carefully transfer the zucchini and beef sauce mixture into the dish, spreading it evenly to form the base layer.
- Add Pasta Layer: Evenly layer the dry farfalle pasta over the sauce, pressing it lightly into the mixture to ensure good contact.
- Top with Cheese Mixture: Dollop the cottage cheese mixture over the pasta layer, then spread it evenly.
- Sprinkle Remaining Cheese: Evenly sprinkle the remaining ½ cup of Italian cheese blend over the top of the casserole.
- Bake Covered: Cover the dish tightly with foil and bake in the oven for 40 minutes until the casserole is bubbling.
- Finish Baking Uncovered: Remove the foil and bake an additional 10-15 minutes until the top is browned and lightly crisped.
- Rest and Serve: Let the casserole cool for at least 10 minutes before serving to allow it to set for easier, more even slicing.
Notes
- Grating zucchini and cooking it down helps remove excess moisture to prevent a soggy casserole.
- Using dry pasta in the casserole allows it to cook fully while baking and absorb flavors.
- Low-fat cottage cheese keeps the dish lighter while adding creaminess and protein.
- Letting the casserole rest after baking improves texture and flavor distribution.
- If preferred, other pasta shapes such as penne or rotini can be substituted for farfalle.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
