Beef Zucchini Casserole

This is what to make when the garden goes feral with zucchini in August and you’ve already baked two loaves of zucchini bread. A one-skillet-to-baking-dish dinner that tastes far better than its pantry ingredient list suggests, with a hit of ketchup that works surprisingly hard.

The ketchup is doing more than you’d think. A full two-thirds of a cup might sound wrong, but it provides the sweet-tangy backbone the ground beef needs, like a lazy-cook version of tomato sauce. Flour stirred into the meat first is what binds the ketchup and juices into a proper gravy rather than a runny mess.

Sauteing the zucchini before layering is the step that prevents watery casserole. Raw zucchini has enormous water content, and putting it straight into the oven guarantees a soggy finished dish. Cooking it first in butter drives off surface moisture and develops caramelization.

Parmesan in two stages is a smart layering move. The first ¼ cup goes between the zucchini and meat where it melts into the layers. The second ¼ cup goes on top where it browns and crisps during the last 5 minutes uncovered. Both functions, not just decoration.

This casserole cuts cleanly into squares once it rests 5 minutes out of the oven. Rushing the cut means it falls apart on the spatula.

Serve with crusty bread or a simple green salad.

Kitchen Tips

• Slice zucchini ¼-inch thick; thicker stays crunchy, thinner turns to mush.
• Drain the ground beef well; pooled fat ruins the texture.
• Salt the sliced zucchini and let drain 15 minutes for even less watery results.
• Use a shallow 2-quart dish for best meat-to-veg ratio per serving.

Variations

• Add a teaspoon of Italian seasoning for a Mediterranean lean.
• Swap ground beef for ground turkey or chicken for a lighter version.
• Top with a layer of shredded mozzarella along with the parmesan for extra melt.