Top tips for recipe success

Salt the zucchini. This may seem like an extra step, but zucchini contain a lot of water, which they release during cooking. This can result in a soggy, soupy casserole. Salting the zucchini slices before cooking will extract a lot of that water. The baked zucchini will retain their texture.

Baking pan. I use an eight inch by eight inch baking pan for this recipe, and often for lasagna and other casseroles. I like the smaller surface size which allows for deeper layers. You can use a nine inch by thirteen inch pan; however you will have to make the casserole in only one layer. You may also need to reduce the baking time.

Make ahead. You can make the meat sauce, slice the zucchini, and grate the cheese ahead of time, but it’s best to assemble the casserole right before baking.

Let it rest. As with most casseroles, and lasagna, let this casserole rest before serving. It will be much easier to slice and serve.

Storage. This ground beef and zucchini casserole can be stored in the fridge in an airtight container for 3 to 4 days. Reheat in the microwave.

Freezing. I don’t recommend freezing this casserole.