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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.

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

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

Find it online: https://thefamilycooking.com/ground-beef-zucchini-casserole-2/