Zucchini Hamburger Casserole

By spend with pennies

Ingredients

1 tablespoon olive oil
2 to 2½ pounds zucchini (about 3 to 4 medium)
¼ teaspoon salt
teaspoon black pepper
1 pound lean ground beef
1 small yellow onion (finely diced)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 (24 ounce) jar pasta sauce
1 (14.5 ounce) can petite diced tomatoes (gently drained)
garlic bread (or pasta, for serving, optional)
1 egg
2 cups shredded Italian cheese blend
¼ cup milk

Prep Time25mins
Cook Time25mins
Servings6

Instructions

Preheat the oven to 375°F. Grease a 9x13-inch baking dish and set aside.

Slice the zucchini in half lengthwise and then into ½-inch moons.

Heat the oil in a large skillet over medium-high heat and add the zucchini, salt and pepper. Cook over medium-high heat, stirring occasionally, until the zucchini starts to soften, about 3 to 6 minutes (see notes). Transfer to the prepared baking dish.

In the same skillet over medium-high heat, cook the ground beef and onion until no pink remains. Drain any fat.

Stir in the Italian seasoning, garlic powder, pasta sauce, and diced tomatoes. Add to the baking dish and gently stir with the zucchini to combine.

In a small bowl, whisk the egg and milk. Stir in the cheese until coated with the egg mixture. Spoon the cheese mixture evenly over the casserole.

Bake for 25 to 30 minutes, or until hot and bubbly and the topping is melted and lightly browned.

Let it rest 10 minutes before serving so the juices can thicken.