Whole Plates Full Hearts

Alrighty y’all. I prepared you a weeknight winning dish that will use up all your summer garden zucchini!

This is a casserole that is loaded with zucchini, pasta, ground beef, all the cheese’s, and a yummy tomato sauce. It’s a comfort food with a healthy twist. Perfect for busy nights, toddlers, and well anyone drowning in zucchini.😂

Ingredients:

• 1 lb ground beef
• 1 lb zucchini (2–3 medium), diced into half-moons
• 8 oz pasta (roughly 2 cups penne, rotini, egg noodles, or similar)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 ½ cups marinara sauce
• 1 tsp Italian seasoning
• Salt & pepper to taste
• 1 ½ cups shredded mozzarella
• ¼ cup grated Parmesan
• ½ cup ricotta (or cottage cheese or Greek yogurt)
• 1 egg (for ricotta layer)
• Olive oil

Instructions:

1. Cook Pasta:
Boil pasta in salted water until just al dente. Drain and set aside.

2. Cook Zucchini:
Sauté zucchini in olive oil for 5–7 minutes until softened but still holding shape. Transfer to a large mixing bowl.

3. Brown the Meat:
In the same skillet, brown the ground beef. Add diced onion and garlic. Cook until soft. Stir in marinara sauce and Italian seasoning. Simmer for 5–10 minutes.

4. Ricotta Layer (Optional but know it gives the dish more depth!):
In a small bowl, mix ricotta with one beaten egg. Set aside.

5. Assemble:
Grease a 9×13 casserole dish. Combine cooked pasta, sautéed zucchini, and meat sauce in the large bowl. Mix well. If using ricotta, spoon it into layers or fold it in. Pour into the casserole dish. Top with mozzarella and Parmesan. Cheddar works too! I used Kerrygold Dubliner once and it still turned out amazing.

6. Bake:
Bake at 375°F for 20–25 minutes until bubbly. For a golden top, broil for 2–3 minutes at the end.

7. Rest and Serve:
Let cool for 5–10 minutes before slicing and serving.

Why Zucchini?

Zucchini is mild in flavor so it blends right in without overpowering. It adds moisture, texture, and all its health benefits. It’s a great way to bulk up the casserole while keeping it light and balanced. Especially if you’re feeding a crowd!

Pro tips: Make one, freeze one!

You can double the recipe and put the second casserole in a foil pan. Let it cool completely, then cover tightly with foil, and freeze. When ready to eat, thaw it out overnight in the fridge. You’ll bake the casserole at 375°F for 30 to 40 minutes uncovered.

I hope you all love this dish as much as my family does! It’s relatively easy. It takes me about an hour and a half start to finish. 

Happy cooking!😊