Ground Beef Zucchini Casserole

Why You’ll Love This Recipe

This casserole is a great go-to for weeknight dinners—it’s easy to prepare, uses simple ingredients, and is packed with protein and vegetables. It’s low in carbs, family-friendly, and customizable. Plus, it’s a clever way to sneak in extra veggies without sacrificing taste.

Ingredients

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

ground beef
zucchini
onion
garlic
crushed tomatoes
Italian seasoning
salt
black pepper
cheddar cheese
Parmesan cheese
eggs
olive oil

Directions

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, heat olive oil and sauté chopped onion and garlic until softened.
3. Add ground beef and cook until browned. Season with salt, pepper, and Italian seasoning. Drain excess fat.
4. Stir in crushed tomatoes and simmer for 5 minutes.
5. In a large bowl, mix sliced or shredded zucchini with a pinch of salt. Let sit for 10 minutes, then squeeze out excess moisture using a clean towel.
6. In a separate bowl, beat the eggs and mix with half the cheddar and Parmesan cheese.
7. In a greased baking dish, layer the zucchini on the bottom, then spoon over the beef and tomato mixture. Pour the egg and cheese mixture on top and spread evenly.
8. Sprinkle with remaining cheese and bake for 25–30 minutes, or until golden and bubbling.
9. Let the casserole rest for 5–10 minutes before serving.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Low-carb version: Skip the tomatoes or reduce to a smaller amount.
• Spicy: Add chili flakes or diced jalapeños for heat.
• Different meat: Use ground turkey or Italian sausage for a twist.
• Extra veggies: Add mushrooms, bell peppers, or spinach.
• Cheese swap: Try mozzarella or provolone instead of cheddar.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 350°F oven for 10–15 minutes or microwave individual portions until warmed through.
Freeze the casserole (whole or in portions) for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Do I need to peel the zucchini?

No, the skin is tender and adds texture. Just wash and slice or shred it.

Can I use raw zucchini in the casserole?

Yes, but it’s best to salt and squeeze out excess moisture to prevent sogginess.

What’s the best way to slice the zucchini?

Thin rounds or shredded zucchini both work well—choose your preference.

Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance and refrigerate until ready to bake.

Is this recipe low-carb or keto-friendly?

Yes, it’s naturally low in carbs, especially if you use fewer tomatoes.

Can I skip the eggs?

The eggs help bind the casserole, but you can substitute with a little cream and extra cheese if needed.

What size baking dish should I use?

An 8×8 or 9×9-inch dish works well for this recipe.

Can I add rice or pasta?

Yes, you can stir in cooked rice or pasta to make it heartier, but it will no longer be low-carb.

Can I use canned zucchini?

Fresh zucchini is best for texture, but if using canned, be sure to drain and dry it thoroughly.

How do I prevent the casserole from being watery?

Salt and drain the zucchini beforehand, and bake uncovered to allow excess moisture to evaporate.

Conclusion

Ground Beef Zucchini Casserole is a flavorful, easy-to-make dish that delivers big comfort without a lot of carbs. With its tender layers of zucchini, hearty beef, and cheesy topping, this casserole is a delicious and nourishing option for family dinners, potlucks, or make-ahead meals.

Ground Beef Zucchini Casserole

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A hearty, wholesome Ground Beef Zucchini Casserole made with savory beef, tender zucchini, and cheesy layers. This low-carb comfort food is simple to make, full of flavor, and a great way to use fresh zucchini.

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

Ingredients

• 1 lb ground beef
• 2 medium zucchini, sliced or shredded
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) crushed tomatoes
• 2 tsp Italian seasoning
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 large eggs, beaten
• 2 tbsp olive oil

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Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8 or 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
3. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat.
4. Stir in crushed tomatoes and simmer for 5 minutes.
5. Place zucchini in a bowl, sprinkle with salt, and let sit 10 minutes. Squeeze out excess moisture with a clean towel.
6. In a separate bowl, whisk eggs with half the cheddar and Parmesan.
7. Layer zucchini in the baking dish. Spoon beef and tomato mixture over the zucchini. Pour the egg and cheese mixture on top, spreading evenly.
8. Sprinkle with remaining cheddar and Parmesan.
9. Bake 25–30 minutes, until golden and bubbling. Let rest 5–10 minutes before serving.

Notes

• Salting and draining zucchini prevents a watery casserole.
• No need to peel zucchini—its skin adds texture and nutrition.
• Try mozzarella or provolone instead of cheddar for a different flavor.
• Make ahead by assembling the casserole and refrigerating before baking.
• Add chili flakes or jalapeños for a spicy kick.

Nutrition

• Serving Size: 1 portion (about 1/6 of recipe)
• Calories: 320
• Sugar: 6g
• Sodium: 720mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 115mg