Description
This easy ground beef and zucchini casserole is rich, cheesy, and packed with protein. Lightened up with cottage cheese and featuring hearty quinoa and veggies, it’s perfect for a comforting weeknight dinner!
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 1/2 tablespoons olive oil, divided
- 1 onion, diced
- 1 lb (500g) extra lean ground beef (mince)
- 5 cloves garlic, minced
- 2 lbs (900g) zucchini, sliced ito rounds
- Salt and black pepper to taste
- 1 can (400g/14 oz) diced tomatoes
- 1 tablespoon Italian seasoning
- 400g (14oz) cottage cheese
- 1/2 cup (50g) grated Parmesan cheese
Instructions
- Preheat the oven to 180°C/ 375F and grease a 9×13 inch casserole dish.
- Cook the quinoa according to the package instructions.
- Heat a large non-stick skillet over medium-high heat with 1/2 tablespoon of oil. Sauté the onion, beef and garlic with salt and Italian seasoning until cooked through, about 4-5 minutes. Transfer the mixture to the baking dish.
- Wipe the skillet clean and add the remaining 1 tablespoon of oil. Once hot, add the sliced zucchini and season with additional salt and pepper. Cover and cook for about 5 minutes, until the zucchini is soft.
- Combine ingredients by transferring the zucchini and cooked quinoa to the baking dish along with the canned tomatoes. Thoroughly stir to combine everything.
- Spread the cottage cheese in an even layer over the mixture, then top with Parmesan cheese.
- Bake the casserole for 25 minutes, or until slightly golden. Top with fresh basil, serve and enjoy!
Notes
- To store: Keep the cooled casserole in an airtight container in the fridge for 4-5 days.
- To freeze: Store in a freezer-safe container for up to 3 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 314
- Sugar: 10.7g
- Fat: 12.2g
- Saturated Fat: 4.5g
- Carbohydrates: 21.5g
- Fiber: 4.1g
- Protein: 31.9g