Description
A hearty and comforting casserole made with lean ground beef, zucchini, quinoa, and marinara sauce, layered with creamy cottage cheese and melted mozzarella. This baked dish is flavorful, protein-rich, and perfect for a family dinner.
Ingredients
- 1 cup dry quinoa (cooked according to package instructions)
- 2 tbsp olive oil (divided)
- 1 lb lean ground beef
- 3 cloves garlic (minced)
- 1 cup yellow cooking onion (diced)
- 6 zucchinis (approx 2 lbs, sliced into 1/4 inch rounds)
- Salt and black pepper (to taste)
- 2 cups low sugar tomato sauce (marinara sauce)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 cup cottage cheese (or ricotta cheese)
- 2 cups mozzarella cheese (shredded)
- 2 tbsp parmesan cheese
- Fresh basil (for topping)
Instructions
- Preheat the oven to 375°F and grease a 9×13 inch casserole dish.
- Cook quinoa according to package instructions and set aside.
- In a large pan over medium-high heat, add 1 tbsp olive oil. Once hot, add the ground beef, garlic, and diced onion. Cook until the meat is no longer pink and the onions are translucent. Season with salt and black pepper. Drain excess oil and transfer the meat mixture to the casserole dish.
- In the same pan, add the remaining 1 tbsp olive oil. Add sliced zucchini with a pinch of salt and pepper. Cover and cook for about 5 minutes until the zucchini softens.
- Add the cooked zucchini, cooked quinoa, marinara sauce, oregano, garlic powder, Italian seasoning, cottage cheese, and half of the mozzarella cheese to the casserole dish with the beef. Stir until well combined and spread evenly.
- Top with the remaining mozzarella cheese and sprinkle Parmesan cheese over the top.
- Bake for 25 minutes, then switch the oven to broil for about 5 minutes until the cheese is golden and bubbly.
- Remove from the oven, garnish with fresh basil, and serve warm.
Notes
- Ricotta cheese can be used instead of cottage cheese for a creamier texture.
- For extra vegetables, add mushrooms or spinach to the beef mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This casserole reheats well in the microwave or oven.
- Serve with a simple green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
