Description
A hearty casserole featuring seasoned ground beef, fresh zucchini, and yellow squash, all bound together by a creamy cheese sauce.
Ingredients
Scale
- 1 pound lean ground beef (85% lean or higher)
- 1 medium zucchini (halved lengthwise and sliced into half-moons)
- 1 medium yellow squash (halved lengthwise and sliced into half-moons)
- 1 small yellow onion (finely diced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 8 ounces cream cheese (softened to room temperature)
- 1 cup milk (whole or 2%)
- 2 cups shredded cheddar cheese (divided)
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Brown ground beef and onion in a large skillet; drain excess fat. Add garlic, oregano, salt, and pepper.
- Add olive oil, zucchini, and yellow squash to the skillet; sauté for 4-5 minutes until slightly softened.
- Whisk cream cheese, milk, and 1 cup of cheddar cheese until smooth.
- Combine the cheese sauce with the beef and vegetable mixture in the skillet, then transfer to the baking dish. Top with remaining cheddar and Parmesan.
- Bake for 25-30 minutes until bubbly and golden. Let rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 3
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: 100
Keywords: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze unbaked casserole for up to 3 months. Reheat in oven at 350°F or microwave until hot.