• 2 pounds zucchini, sliced into 1/4-inch thick rounds
• 1/4 cup all-purpose flour
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/4 cup olive oil
• 1/2 pound ground beef
• 1 cup onion, chopped
• 2 cloves garlic, minced (about 1 tsp)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crushed Ritz crackers
• Fresh parsley or basil, for garnish (optional)

How to Make Zucchini Casserole with Ground Beef:

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1. Preheat the oven to 350 degrees F.
2. Spray a 9 x 9 inch baking dish with cooking spray and set it aside.
3. In a large bowl, toss the fresh zucchini slices with flour, salt, pepper, garlic powder, onion powder, and Italian seasoning.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the zucchini and cook them until they become tender, about 5 minutes per side.
6. Remove the zucchini from the skillet and set it aside.
7. In the same skillet, brown the ground beef with the onion and garlic.
8. In a small bowl, combine the condensed cream of mushroom soup, heavy cream, cheddar cheese, and mozzarella cheese.
9. Spread the ½ of the cooked zucchini in an even layer in the prepared baking dish.
10. Top the zucchini with half of the ground beef mixture, then pour the ½ of the cheese sauce over it.
11. Spread the rest of the cooked zucchini in an even layer over the cheese sauce.
12. Top the zucchini with the remaining ground beef mixture, then pour the remaining cheese sauce over it.
13. Sprinkle the crushed Ritz crackers evenly over the top of the casserole and bake it in the preheated oven for 20-25 minutes, or until the casserole is golden brown and bubbly.
14. Garnish your zucchini casserole with fresh parsley or basil, if desired.
15. Serve and enjoy!

FAQS:

How long will this casserole last?
This casserole will last for up to 3 days in the refrigerator. I recommend storing your leftover casserole in an airtight container in the refrigerator for up to 3-4 days.

How can I make this casserole healthier?
You can make this casserole healthier by using lean ground beef, low-fat cheese, and whole-wheat crackers. You can also omit the Ritz crackers and top the casserole with a healthy topping, such as a dollop of Greek yogurt or salsa.

What is the best way to cook zucchini for this recipe?
There are a few ways to cook zucchini for this recipe. You can slice the zucchini thinly and then saute it in a pan with a little bit of olive oil until it is tender. You can also grate the zucchini and cook it in a skillet with some salt and pepper until it becomes soft. Or, you can microwave the zucchini slices for a few minutes until they turn tender.

How do I prevent the zucchini mixture from becoming too watery?
Here are a few things you can do to prevent the zucchini mixture from becoming too watery. First, make sure you salt the zucchini slices and let them sit for about 15 minutes before cooking. This will help to draw out some of the moisture. You can then dab the moisture with a paper towel. Second, cook the zucchini over medium heat so that it has a chance to evaporate some of the moisture. Lastly, adding a small amount of flour to the zucchini mixture before baking will help to absorb any excess moisture.

Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply make the casserole, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking. When you’re ready to bake, remove the casserole from the refrigerator and bake at 375 degrees F for 20-25 minutes.

What are some other ingredients I can add to this recipe?
Here are some ingredients you can add to this recipe, tomato slices, marinara sauce, cayenne pepper, sour cream, parmesan cheese, bread crumbs, or panko crumbs.