Ground Beef Zucchini Casserole

Why You’ll Love This Recipe

This casserole is a perfect balance of protein, vegetables, and cheesy goodness. It’s budget-friendly, uses simple pantry ingredients, and can be prepared ahead of time for busy weeknights. The zucchini keeps the dish moist and light, while the cheese topping adds irresistible richness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion (chopped)
• Garlic (minced)
• Zucchini (sliced into rounds or half-moons)
• Canned diced tomatoes (drained)
• Tomato sauce
• Italian seasoning
• Salt and pepper
• Shredded cheddar cheese
• Shredded mozzarella cheese
• Olive oil or butter

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spoon. Drain excess fat if needed.
3. Add onion and garlic to the beef and cook until softened.
4. Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
5. In a separate skillet, sauté zucchini slices in olive oil or butter for 3–4 minutes until slightly tender.
6. Layer half of the zucchini slices in the prepared baking dish. Spread half of the beef mixture over the zucchini, then sprinkle with a mix of cheddar and mozzarella cheese.
7. Repeat with the remaining zucchini, beef mixture, and cheese.
8. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and bubbly.
9. Let stand for 5 minutes before serving.

Servings and timing

Serves 6–8 people.
Prep time: 15 minutes
Cook time: 35 minutes

Variations

• Add sliced mushrooms or bell peppers for more vegetables.
• Use ground turkey or chicken for a lighter version.
• Swap Italian seasoning for taco seasoning and top with pepper jack cheese for a Tex-Mex twist.
• Add a layer of cooked pasta for a heartier casserole.
• Mix ricotta cheese into the beef layer for extra creaminess.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave in short intervals. Freeze before baking for up to 3 months; thaw overnight in the refrigerator before baking as directed.

FAQs

Can I use yellow squash instead of zucchini?

Yes, it works just as well and adds a slightly sweeter flavor.

Do I need to peel the zucchini?

No, the skin is tender and adds color and nutrition.

How do I prevent a watery casserole?

Lightly salt the zucchini and let it sit for 10 minutes, then pat dry before cooking.

Can I make this ahead of time?

Yes, assemble the casserole up to a day in advance and refrigerate until baking.

Can I make it low-carb?

Yes, just skip any added pasta or starchy fillers.

What cheese works best?

A mix of cheddar and mozzarella gives the best flavor and melt.

Can I use fresh tomatoes instead of canned?

Yes, but cook them down first to remove excess moisture.

Is this casserole freezer-friendly?

Yes, freeze before baking for the best texture.

Can I add breadcrumbs on top?

Yes, for extra crunch, sprinkle breadcrumbs mixed with melted butter before baking.

Can I make it spicy?

Yes, add red pepper flakes or chopped jalapeños to the beef mixture.

Conclusion

Ground Beef Zucchini Casserole is a flavorful, family-friendly dish that’s both comforting and easy to prepare. With layers of tender zucchini, seasoned beef, and gooey cheese, it’s a satisfying way to enjoy a wholesome dinner while making the most of fresh garden produce.

Ground Beef Zucchini Casserole

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A hearty baked casserole with layers of seasoned ground beef, tender zucchini, and a cheesy topping—perfect for using fresh zucchini in a comforting family dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

1. 1 lb ground beef
2. 1 medium onion, chopped
3. 3 cloves garlic, minced
4. 3–4 medium zucchini, sliced into rounds or half-moons
5. 1 can (14.5 oz) diced tomatoes, drained
6. 1 can (8 oz) tomato sauce
7. 1 tbsp Italian seasoning
8. Salt and pepper, to taste
9. 1 cup shredded cheddar cheese
10. 1 cup shredded mozzarella cheese
11. 1–2 tbsp olive oil or butter

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

1. In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spoon. Drain excess fat if needed.
2. Add onion and garlic to the beef and sauté until softened.
3. Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
4. In a separate skillet, sauté zucchini slices in olive oil or butter for 3–4 minutes until slightly tender.
5. Layer half of the zucchini slices in the baking dish. Spread half of the beef mixture over the zucchini, then sprinkle with half of the cheddar and mozzarella cheese.
6. Repeat with remaining zucchini, beef mixture, and cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until cheese is melted and bubbly.
8. Let stand for 5 minutes before serving.

Notes

1. For a lighter version, use ground turkey or chicken.
2. Add sliced mushrooms or bell peppers for more vegetables.
3. Swap Italian seasoning for taco seasoning and use pepper jack cheese for a Tex-Mex twist.
4. Salt zucchini and pat dry before cooking to reduce moisture.
5. Can be assembled a day in advance and refrigerated until baking.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 280
• Sugar: 5g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 65mg