Ground Beef Zucchini Bake

Why You’ll Love This Recipe

This recipe is a delicious and practical way to enjoy comfort food without feeling overly heavy. It’s naturally gluten-free and can be made keto-friendly with a few tweaks. The combination of seasoned ground beef, sautéed vegetables, and tender zucchini layers makes every bite flavorful and satisfying. It’s a flexible dish, easy to customize with different cheeses or spices, and it reheats beautifully—ideal for leftovers or meal prep.

Ingredients

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

• Ground beef
• Zucchini, thinly sliced
• Onion, chopped
• Garlic cloves, minced
• Canned diced tomatoes (drained) or tomato sauce
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Olive oil
• Salt and black pepper
• Dried oregano or Italian seasoning
• Optional: red pepper flakes for heat

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of olive oil or cooking spray.
2. Cook the Beef Mixture: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened. Add ground beef and cook until browned. Drain excess fat if needed.
3. Add Tomatoes and Seasoning: Stir in diced tomatoes or tomato sauce, oregano, salt, pepper, and red pepper flakes if using. Let simmer for 5–7 minutes until slightly thickened.
4. Prepare the Zucchini: While the beef mixture simmers, slice zucchini into thin rounds. You can lightly salt and pat dry the zucchini to help draw out moisture if desired.
5. Assemble the Bake: In the prepared baking dish, layer half of the zucchini slices. Top with half of the beef mixture and a sprinkle of mozzarella. Repeat the layers, ending with a generous topping of mozzarella and Parmesan cheese.
6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 15–20 minutes, or until the top is golden and bubbly and zucchini is tender.
7. Cool and Serve: Let rest for 5–10 minutes before slicing and serving.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

• Add More Veggies: Layer in sautéed mushrooms, spinach, or bell peppers for extra nutrition.
• Cheese Options: Swap mozzarella for cheddar, provolone, or gouda for a different flavor profile.
• Make It Spicy: Add chopped jalapeños or hot sauce to the beef mixture.
• Keto Version: Use full-fat cheeses and skip any tomato sauce with added sugars.
• Vegetarian Option: Replace ground beef with plant-based meat or cooked lentils.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. This bake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Do I need to peel the zucchini?

No, the skin is tender and adds texture and nutrients. Just wash well and slice thinly.

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken are great lean alternatives and work well with the same seasoning.

How do I prevent the dish from being watery?

Salt and pat dry the zucchini slices before layering, and make sure your tomato sauce isn’t too runny.

Can I make this ahead of time?

Yes, assemble the casserole, cover, and refrigerate up to 24 hours before baking. Bake just before serving.

Is this dish low-carb?

Yes, it’s naturally low in carbs and can be made keto-friendly with low-sugar tomato products and high-fat cheese.

What kind of baking dish should I use?

A 9×13-inch baking dish works best for even layering and baking.

Can I make this dairy-free?

Yes, use your favorite plant-based cheese alternatives or skip the cheese altogether for a lighter version.

What sides go well with this dish?

A simple green salad, garlic bread, or roasted vegetables make great accompaniments.

Can I freeze this after baking?

Yes, let it cool completely, then freeze in individual portions or as a whole dish. Reheat in the oven for best texture.

Can I add rice or pasta to this bake?

Yes, but be sure to pre-cook the grains and reduce the zucchini slightly to keep the balance right.

Conclusion

Ground Beef Zucchini Bake is a flavorful, family-friendly casserole that’s easy to make, flexible, and packed with comforting ingredients. With tender zucchini, seasoned ground beef, and melty cheese in every bite, it’s a healthy and delicious option for any night of the week. Whether you’re feeding a crowd or prepping meals ahead, this dish delivers on both taste and simplicity.

Ground Beef Zucchini Bake

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Ground Beef Zucchini Bake is a comforting, low-carb casserole featuring layers of tender zucchini, seasoned ground beef, and melty cheese. It’s easy to make, full of flavor, and ideal for busy weeknights or meal prep.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

1. 1 lb ground beef
2. 2 medium zucchinis, thinly sliced into rounds
3. 1 small onion, chopped
4. 2 cloves garlic, minced
5. 1 can (14.5 oz) diced tomatoes, drained (or 1 cup tomato sauce)
6. 1 ½ cups shredded mozzarella cheese
7. ½ cup grated Parmesan cheese
8. 2 tbsp olive oil
9. 1 tsp salt
10. ½ tsp black pepper
11. 1 tsp dried oregano or Italian seasoning
12. ¼ tsp red pepper flakes (optional)

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Instructions

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

1. In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until soft.
2. Add ground beef and cook until browned. Drain excess fat if needed.
3. Stir in diced tomatoes or tomato sauce, oregano, salt, pepper, and red pepper flakes. Simmer for 5–7 minutes.
4. Lightly salt the zucchini slices and pat dry to remove excess moisture.
5. Layer half the zucchini slices in the bottom of the baking dish. Top with half the beef mixture and ½ cup mozzarella.
6. Repeat layers with remaining zucchini, beef, and 1 cup mozzarella. Sprinkle Parmesan on top.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15–20 minutes until bubbly and golden.
8. Let rest for 5–10 minutes before serving.

Notes

• Patting the zucchini dry helps prevent a watery casserole.
• Use ground turkey or chicken for a leaner version.
• Try different cheeses like cheddar or provolone for a new flavor twist.
• This dish can be made ahead and refrigerated before baking.
• Freeze leftovers in portions for quick meals.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 340
• Sugar: 4g
• Sodium: 620mg
• Fat: 23g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 75mg