When I first made this ground beef zucchini casserole, I was looking for a recipe that would be comforting, filling, yet still light enough for a weeknight dinner. I had a few zucchinis sitting in the fridge and some ground beef ready to use, so this dish came together almost by accident. To my surprise, it turned out to be one of those recipes that everyone at the table keeps asking for again and again. It has quickly become a family favorite in my kitchen.
This casserole is the kind of dish that tells a story of simplicity. Zucchini often gets overlooked, but when paired with seasoned ground beef, tangy tomatoes, and melted mozzarella, it truly shines. Each layer brings something special to the plate. The zucchini slices soften perfectly in the oven, while the beef mixture stays hearty and savory. When the cheese melts into golden, bubbly perfection, you know you’ve created something special.
Why You’ll Love This Recipe
There are plenty of reasons why this ground beef zucchini casserole is a must-try:
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Versatile: You can easily adjust it to your taste. Want more spice? Add red pepper flakes. Prefer extra vegetables? Toss in bell peppers or mushrooms.
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Budget-Friendly: With just a handful of pantry staples and fresh produce, you can make a complete meal without spending much. It’s affordable and still feels satisfying.
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Nutritious Yet Comforting: While casseroles are often considered heavy, this one balances flavor with lightness. Thanks to zucchini, it’s lower in carbs while still rich in protein and nutrients.
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Perfect for Meal Prep: This casserole reheats beautifully, making it an excellent choice for preparing ahead of busy weekdays. Leftovers taste just as good, sometimes even better.
Ingredients for Ground Beef Zucchini Casserole
Here’s what you’ll need to make this wholesome dish:
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2 medium zucchinis, sliced (about 2 pounds)
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1 tablespoon olive oil
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1 small onion, diced
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2 garlic cloves, minced
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1 pound lean ground beef
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2 teaspoons Italian seasoning
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½ teaspoon kosher salt
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½ teaspoon black pepper
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1 (28-ounce) can diced tomatoes, drained
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2 cups shredded mozzarella cheese
This combination of ingredients creates a casserole that is hearty yet fresh, cheesy yet light. It’s exactly the type of recipe I love sharing, because it proves that a comforting meal doesn’t have to be complicated.
How to Make Ground Beef Zucchini Casserole
Making this casserole is simple, and every step adds to the depth of flavor. The process begins with preparing the zucchini, which helps avoid excess water in the final dish. Then, a flavorful ground beef and tomato mixture is cooked on the stove before layering everything together with cheese. Finally, the casserole bakes until golden and bubbly.
Step-by-Step Instructions for Making
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Prepare the Zucchini
Start by slicing two medium zucchinis into ½-inch rounds. Place them in a colander set over the sink or a large bowl. Sprinkle generously with salt, then toss to coat the slices evenly. Let the zucchini sit for about 15 minutes. This process draws out excess moisture, preventing the casserole from becoming watery. Once the time is up, rinse the zucchini well under cold water to remove the extra salt. Finally, pat them dry thoroughly with paper towels. -
Cook the Aromatics and Beef
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, which takes about two minutes. Stir in the minced garlic and let it cook briefly until fragrant. Add the lean ground beef and cook while breaking it apart with a spoon. Stir often until the beef is fully browned and no pink remains, usually around five minutes. -
Season and Add Tomatoes
Once the beef is cooked, stir in the Italian seasoning, kosher salt, black pepper, and the drained can of diced tomatoes. Mix well to combine. Allow the flavors to meld together for another two to three minutes. Remove the skillet from the heat so it’s ready for layering. -
Preheat the Oven
Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish lightly with oil or nonstick spray to prevent sticking. -
Assemble the Casserole
Begin by spreading half of the beef mixture into the bottom of the prepared dish. Arrange half of the zucchini slices in a single layer over the beef. Sprinkle half of the mozzarella cheese on top. Repeat the process with the remaining beef mixture, zucchini, and finally the rest of the cheese. -
Bake the Casserole
Place the dish in the preheated oven and bake for 20 to 25 minutes. The cheese should be fully melted and starting to turn golden brown on top. -
Rest and Serve
Remove the casserole from the oven and let it rest for about 10 minutes before serving. This resting period helps the layers settle, making it easier to slice and serve neat portions.
Quick and Easy
Although the preparation involves a few steps, none of them are complicated. Salting the zucchini may seem extra, but it only takes minutes and makes a huge difference in texture. The beef mixture comes together quickly in one skillet, and the oven does most of the work afterward. In total, you need about 15 minutes of prep and less than half an hour of baking.
Customizable
This recipe is wonderfully adaptable. Here are a few ways you can change it to suit your preferences:
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Add More Vegetables: Bell peppers, mushrooms, or spinach can be layered with the zucchini for added nutrition.
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Spice It Up: Add a pinch of red pepper flakes, smoked paprika, or cayenne for more heat.
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Change the Cheese: While mozzarella melts beautifully, you can mix in cheddar, provolone, or even a sprinkle of Parmesan for extra flavor.
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Protein Options: Lean ground beef works great, but ground chicken or turkey are excellent alternatives if you prefer lighter meat.
Crowd-Pleasing
This ground beef zucchini casserole is one of those meals that appeals to everyone. Kids love the cheesy layers, adults appreciate the hearty yet healthy balance, and leftovers are always welcome the next day. Because it’s lower in carbs, it fits into a variety of eating styles, from balanced family dinners to lighter meal prep. You can serve it as a main dish on its own or pair it with a fresh green salad, garlic bread, or roasted potatoes for larger gatherings.
Every bite combines tender zucchini, savory beef, tangy tomatoes, and melted cheese into pure comfort. It’s easy to see why this dish has become a go-to recipe in many kitchens.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the beef and zucchini layers in advance, assemble the casserole, and store it in the refrigerator for up to 24 hours before baking. When you are ready, bake it as directed, adding a few extra minutes since it will be cold.
How do I store leftovers?
Leftovers should be cooled completely before storing. Place them in an airtight container and refrigerate for up to 3 days. To reheat, warm individual portions in the microwave or cover the baking dish with foil and reheat in the oven until heated through.
Can I freeze this casserole?
Absolutely. Assemble the casserole and wrap it tightly with plastic wrap and foil before freezing. It can be stored for up to 2 months. Thaw overnight in the refrigerator and bake as instructed.
What can I serve with this casserole?
It pairs well with a crisp side salad, garlic bread, or roasted vegetables. Since it’s a complete meal with protein, veggies, and cheese, you don’t need much else to enjoy it.
Can I make it dairy-free?
Yes, substitute the mozzarella cheese with your favorite dairy-free cheese alternative for a completely dairy-free version.
Ground Beef Zucchini Casserole
Ground Beef Zucchini Casserole is a hearty, cheesy, and flavorful dish made with layers of zucchini, seasoned beef, tomatoes, and mozzarella. It’s easy to prepare, low in carbs, and perfect for busy weeknights or meal prep.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
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2 medium zucchini, sliced (about 2 pounds)
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1 tbsp olive oil
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1 small onion, diced
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2 garlic cloves, minced
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1 pound lean ground beef
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2 tsp Italian seasoning
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½ tsp kosher salt
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½ tsp black pepper
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1 (28-ounce) can diced tomatoes, drained
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2 cups shredded mozzarella cheese
Instructions
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Slice zucchini into ½-inch rounds. Place in a colander, sprinkle with salt, and toss. Let sit for 15 minutes to draw out moisture.
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Rinse zucchini under cold water to remove excess salt. Pat dry with paper towels.
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Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes until softened.
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Stir in garlic and cook briefly until fragrant.
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Add ground beef and cook, breaking it apart, until browned and no pink remains (about 5 minutes).
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Stir in Italian seasoning, salt, pepper, and drained tomatoes. Mix well and cook for 2–3 minutes. Remove from heat.
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Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
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Spread half of the beef mixture on the bottom. Layer with half the zucchini slices, then half the mozzarella.
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Repeat layers with remaining beef, zucchini, and cheese.
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Bake for 20–25 minutes until cheese is melted and golden brown.
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Remove from oven and let rest for 10 minutes before serving.
Notes
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Patting the zucchini dry is important to prevent excess liquid in the casserole.
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Add extra vegetables like mushrooms or bell peppers for variety.
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Use ground chicken or turkey as an alternative to beef.
- Prep Time: 15 minutes
- Cook Time: 25 minutes