Zucchini Hamburger Casserole (Print version)

A hearty zucchini hamburger casserole with ground beef, tomatoes, rice, and melted cheese baked until bubbling.

# Ingredients:

For the zucchini

01 - 1 1/2 lb (680 g) medium zucchini, sliced into 1/4-inch half moons
02 - 1 teaspoon kosher salt, divided

For the beef and sauce

03 - 1 tablespoon olive oil
04 - 1 lb (450 g) lean ground beef
05 - 1 small yellow onion, diced
06 - 3 cloves garlic, minced
07 - 1 can (14.5 oz or 411 g) diced tomatoes, drained
08 - 1 cup (240 ml) tomato sauce or marinara
09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - 2 cups (320 g) cooked white or brown rice

For the topping

13 - 1 cup (115 g) shredded mozzarella cheese
14 - 1 cup (115 g) shredded cheddar cheese
15 - 2 tablespoons chopped fresh parsley or basil

# Instructions:

01 - Heat the oven to 375°F. Toss the zucchini with 1/2 teaspoon kosher salt and let it stand on a towel for 10 minutes. Blot dry.
02 - Warm the olive oil in a large skillet over medium-high heat. Add the beef and onion and cook for 6-8 minutes, breaking up the meat, until browned and cooked through. Drain excess grease.
03 - Add the garlic and cook for 30 seconds. Stir in the drained tomatoes, tomato sauce, Italian seasoning, black pepper, red pepper flakes, and remaining 1/2 teaspoon salt. Simmer for 3 minutes.
04 - Fold the cooked rice into the beef mixture until evenly coated with sauce. Taste and adjust the seasoning if needed.
05 - Grease a 9x13-inch baking dish. Spread half the beef and rice mixture in the dish, add half the zucchini, then repeat with the remaining beef mixture and zucchini. Sprinkle mozzarella and cheddar evenly over the top.
06 - Cover with foil and bake for 20 minutes. Uncover and bake 12-15 minutes more, until bubbling and browned in spots. Rest for 10 minutes, then sprinkle with parsley or basil.

# Good to know:

01 - Salting and blotting the zucchini keeps the casserole from turning watery.
02 - Use leftover cooked rice for the best texture.
03 - Refrigerate leftovers for up to 4 days.

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