The Scoop
If your garden is producing zucchini faster than you can emotionally process... this one's for you!
This casserole turns the humble zucchini into something you'd happily bring to a potluck and secretly hope nobody else touches.
Juicy beef, herby goodness, garlic, and a rich tomato sauce come together in one cozy, wonderful bake that's somehow both wholesome and ridiculously satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 pound ground beef
- 1/2 teaspoon all-spice
- 1/2 teaspoon black pepper
- salt, to taste
- 2 pounds zucchini, sliced
- 1/2 cup fresh dill, chopped and divided
- 2 Roma tomatoes, cubed
- 1/3 cup fresh parsley, chopped
- 1 clove garlic, crushed
- 1/3 cup water or chicken stock
- 1 (15-ounce) can tomato sauce
Directions
- Preheat the oven to 350 degrees F.
- In a skillet over medium heat, heat the oil.
- Add the onion to the hot oil and cook until translucent, about 5 minutes.
- Add the ground beef to the oil and begin breaking it apart.
- Stir the all-spice, the pepper, and the salt into the beef mixture, mixing well and cooking until completely browned, about 5-7 minutes.
- In a 9x13-inch baking dish, add the zucchini, the ground beef, 1/2 of the dill, the tomatoes, the parsley, the garlic, the water, and the tomato sauce.
- Taste the casserole for seasoning.
- Cover the dish and bake for 45 minutes.
- Uncover the dish and stir in the remaining dill.
- Cover again and bake until cooked through and bubbly, about 15 minutes.
- Serve.
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