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Zucchini Beef Parmesan Casserole
Andre Lewis

Zucchini Beef Parmesan Casserole

Roasted zucchini planks stand in for pasta layers around a beefy tomato filling. Pre-roasting drives off their water and keeps the casserole sliceable. Parmesan and mozzarella give it the familiar baked-Italian finish without turning a vegetable pan into a cheese puddle.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 pounds medium zucchini sliced lengthwise 1/4 inch thick
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt divided
  • 1 pound 90% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 2 cups shredded low-moisture mozzarella divided
  • 3/4 cup grated Parmesan divided

Method
 

  1. Heat the oven to 425°F. Arrange the zucchini on two sheet pans, brush with oil, season with 1/2 teaspoon salt and roast for 15 minutes. Reduce the oven to 375°F.
  2. Brown the beef and onion in a skillet and drain. Add garlic for 30 seconds, then crushed tomatoes, basil, remaining salt and pepper and simmer 8 minutes.
  3. Layer one-third sauce, half the zucchini, one-third mozzarella and Parmesan in a greased 9-by-13-inch dish. Repeat and finish with sauce and remaining cheeses.
  4. Bake uncovered for 35 to 40 minutes, until bubbling and browned in spots.
  5. Rest for 15 minutes before cutting so released juices settle.