Ingredients
Meat and Vegetables
- 1-1 ½ pounds ground beef (80/20 blend recommended)
- 2 cloves garlic, minced
- 1 medium onion, diced
- 3 cups zucchini, sliced or shredded
- 1 cup yellow squash, sliced (or increase zucchini amount)
- ½ cup bell pepper (red, green, yellow, or orange), diced
Dairy and Oils
- 1-2 tablespoons oil (for sautéing)
- 1 tablespoon butter
- ⅓ cup sour cream or plain Greek yogurt
- 4 ounces cream cheese (regular or neufchatel)
- 1 ½ cups sharp white cheddar cheese, shredded (or cheddar, jack, pepper jack, Mexican cheese, or mozzarella)
Pantry and Seasonings
- ½-1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- ½-1 tablespoon Worcestershire sauce (use gluten-free if needed)
- 1 tablespoon Italian seasoning
- ½ jar (about 13 ounces) pasta sauce (tomato sauce or spaghetti sauce; add more if increasing beef)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly spray a 9×13 inch casserole dish with cooking spray if you’re not using an oven-safe skillet.
- Sauté Aromatics: In a large cast iron skillet, heat 1-2 tablespoons oil and 1 tablespoon butter over medium heat. Add diced onions and sauté for about 5 minutes until translucent. Then add diced bell peppers, cooking an additional 2 minutes. Finally, add minced garlic and cook until fragrant, about 1 minute.
- Brown the Ground Beef: Push the sautéed vegetables to one side of the pan or remove them temporarily. Add ground beef to the pan and cook until browned and crumbled, stirring occasionally for even cooking.
- Cook the Squash: Move the cooked beef to the side. Add sliced or shredded zucchini and yellow squash to the pan and sauté for 4-5 minutes until tender. Return the onions, peppers, and garlic to the mixture and stir to combine.
- Add Sauce and Seasonings: Reduce heat to medium-low. Stir in the tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, kosher salt, and black pepper until well combined.
- Melt in Cream Cheese and Sour Cream: Add cream cheese and sour cream (or Greek yogurt) to the skillet, stirring continuously until the cheeses melt and blend into the sauce, creating a creamy mixture.
- Transfer and Top with Cheese: If your skillet is oven-safe, keep the mixture in it. Otherwise, transfer everything to the prepared 9×13 inch casserole dish. Sprinkle the shredded sharp white cheddar cheese evenly over the top.
- Bake the Casserole: Place the casserole in the preheated oven and bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it sit for 10 minutes before serving. This resting time helps the casserole set and enhances flavor melding.
- Optional Garnish: For extra crispy zucchini garnish, refer to the notes section to enhance your presentation and texture.
Notes
- Use a cast iron skillet that is safe for oven use to simplify cooking and minimize cleanup.
- For a crispy zucchini garnish, you can slice extra zucchini, toss with a little oil and salt, then roast separately in the oven at 400°F for about 10-15 minutes until browned and crisp, then add on top of the casserole before serving.
- Try swapping sour cream for plain Greek yogurt for a slightly tangier and healthier option.
- To make this gluten-free, ensure Worcestershire sauce and pasta sauce used are gluten-free certified.
- Variations of cheese such as mozzarella, pepper jack, or a Mexican cheese blend work well if you want a different flavor profile.
- This casserole stores well and tastes great reheated for leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
