Meaty Zucchini Casserole With Ground Beef

Why You’ll Love This Recipe

• Combines vegetables and protein in one satisfying casserole.
• Easy to prepare ahead — just assemble and bake when ready.
• Great for feeding a crowd or prepping for leftovers.
• Flexible — works with cottage cheese, ricotta, or whichever cheese you have on hand.

Ingredients

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

• Zucchini (medium-sized, sliced into rounds or half-moons)
• Ground beef (about 1 pound)
• Onion (finely chopped)
• Garlic (minced)
• Tomato sauce or crushed tomatoes
• Diced tomatoes (optional)
• Italian seasoning (or a mix of dried basil, oregano, thyme)
• Salt
• Black pepper
• Olive oil
• Mozzarella cheese (shredded)
• Parmesan cheese (grated)
• Optional: ricotta or cottage cheese (for a creamy layer)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
3. Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink. Season with salt, black pepper, and Italian seasoning.
4. Stir in the tomato sauce (and diced tomatoes if using). Let the mixture simmer for 5–10 minutes to allow flavors to meld. Remove from heat.
5. Meanwhile, lightly salt the zucchini slices and let them sit for 5 minutes; then pat dry to remove extra moisture. This helps prevent the casserole from becoming watery.
6. In a greased baking dish, spread a thin layer of the meat-tomato mixture on the bottom. Then layer half of the zucchini slices over it. If using ricotta/cottage cheese, spread that layer next.
7. Spread the remaining meat mixture over the first zucchini layer. Then layer the remaining zucchini slices on top.
8. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
9. Bake uncovered in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
10. Let the casserole rest for about 5-10 minutes before slicing and serving.

Servings and timing

• Servings: 6
• Prep time: ~15 minutes
• Cook time: ~30 minutes
• Total time: ~45 minutes

Variations

• Use ground turkey or chicken instead of ground beef for a lighter version.
• Add sliced mushrooms, chopped bell pepper, or spinach for extra veggies.
• Swap in a meat sauce with Italian sausage or chorizo for more flavor.
• Replace mozzarella with pepper jack for a spicy kick.
• Make it low-carb by skipping the tomatoes and using a béchamel sauce instead.

Storage/Reheating

• Storage: Allow the casserole to cool to room temperature, then cover and refrigerate in an airtight container for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave for 1–2 minutes or in the oven at 350°F (175°C) for 10–15 minutes until warmed through.
• Freezing: You can freeze the casserole (before baking or after baking) for up to 2 months. If frozen unbaked, bake from frozen adding ~15 minutes extra time.

FAQs

How do I prevent the zucchini from becoming too watery?

Salting the zucchini slices and patting them dry before layering helps draw out excess moisture. Also using a thick sauce rather than very watery tomato base keeps it firm.

Can I use yellow squash instead of zucchini?

Yes — yellow squash has a similar texture and flavor and works perfectly in this casserole.

Do I need to precook the zucchini before assembling the casserole?

Not necessarily — the sliced zucchini will cook in the oven during baking. Precooking may make it too soft.

What size baking dish should I use?

A 9×13-inch (23×33 cm) baking dish works well for this recipe to accommodate all layers evenly for six servings.

Can I make this ahead of time?

Yes — assemble the casserole and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it comes chilled from the fridge.

How can I make the dish spicier?

Add red pepper flakes to the meat sauce, or use spicy Italian sausage. You can also use pepper jack cheese or top with chopped jalapeños.

Is this casserole gluten-free?

Yes — if you use gluten-free tomato sauce and check that your seasonings have no added gluten, the dish is naturally gluten-free.

Can I skip the cheese or use a vegan alternative?

Absolutely — you can omit the cheese or substitute with a vegan shredded cheese alternative. The casserole will still be flavorful thanks to the meat and zucchini layers.

How thick should I slice the zucchini?

Aim for slices about ¼-inch (6 mm) thick so they cook evenly and hold their shape in the layers without becoming mushy.

Conclusion

This meaty zucchini casserole with ground beef is a hearty, vegetable-forward dinner that offers both comfort and flavor with minimal fuss. Whether you’re serving it to your family, prepping for leftovers or looking for a satisfying weeknight dish, this one-pan assembly hits all the marks. Enjoy!

Meaty Zucchini Casserole With Ground Beef

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This meaty zucchini casserole combines tender zucchini slices, savory ground beef, and rich tomato sauce layered with cheese and baked until golden and bubbly — a hearty, comforting family meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 3 medium zucchini, sliced into rounds or half-moons
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups tomato sauce or crushed tomatoes
• ½ cup diced tomatoes (optional)
• 1 tsp Italian seasoning (or mix of dried basil, oregano, thyme)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 ½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ cup ricotta or cottage cheese (optional)

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, heat olive oil and sauté onion until translucent. Add garlic and cook for 1 minute.
3. Add ground beef, breaking it apart as it cooks, until browned and no longer pink. Season with salt, pepper, and Italian seasoning.
4. Stir in tomato sauce and diced tomatoes (if using). Simmer for 5–10 minutes to develop flavor. Remove from heat.
5. Lightly salt zucchini slices and let sit for 5 minutes, then pat dry with paper towels to remove excess moisture.
6. In a greased 9×13-inch baking dish, spread a thin layer of the meat sauce.
7. Layer half the zucchini slices over the sauce. If using ricotta or cottage cheese, spread it evenly on top.
8. Add the remaining meat sauce, then the rest of the zucchini slices.
9. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
10. Bake uncovered for 25–30 minutes, or until zucchini is tender and cheese is melted and golden.
11. Let the casserole rest for 5–10 minutes before slicing and serving.

Notes

• Salting and drying zucchini prevents excess water in the casserole.
• Use lean ground beef to avoid greasiness.
• Substitute ground turkey or chicken for a lighter version.
• Add mushrooms or spinach for more vegetables.
• Make ahead and refrigerate before baking for an easy prep-ahead meal.

Nutrition

• Serving Size: 1/6 of recipe (~1 1/2 cups)
• Calories: 310
• Sugar: 6g
• Sodium: 680mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg