This casserole is a wholesome, filling one-dish meal that brings together protein and vegetables in a flavorful baked dish. It’s budget-friendly, requires simple ingredients, and can easily be customized with pantry staples. Whether you’re feeding a family or looking for a make-ahead dinner, this is a reliable go-to recipe you’ll want to keep on repeat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Zucchini, sliced or chopped
Onion, diced
Garlic, minced
Crushed tomatoes or tomato sauce
Italian seasoning
Salt and pepper
Shredded cheddar or mozzarella cheese
Olive oil
Eggs (optional, for binding)
Breadcrumbs or grated Parmesan (optional topping)
Directions
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft.
Add garlic and ground beef, breaking it apart as it cooks. Season with salt, pepper, and Italian seasoning.
Once beef is browned, stir in crushed tomatoes or tomato sauce and simmer for a few minutes.
In a separate skillet or in the same pan, lightly sauté the zucchini slices for 3–5 minutes until just tender.
In a greased baking dish, layer the zucchini and beef mixture.
If using eggs, beat them and pour evenly over the mixture to help bind it.
Top with shredded cheese and a sprinkle of breadcrumbs or grated Parmesan if desired.
Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
Use ground turkey or chicken instead of beef for a leaner option.
Add chopped bell peppers, mushrooms, or spinach for more vegetables.
Use ricotta or cottage cheese between layers for a lasagna-style twist.
Replace the tomato sauce with a creamy sauce for a different flavor profile.
Make it low-carb by skipping the breadcrumbs and cheese topping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or warm in a 350°F (175°C) oven until heated through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it up to a day in advance and bake when ready to serve.
Do I need to peel the zucchini?
No, there’s no need to peel zucchini. Just wash and slice or chop it.
Can I freeze Ground Beef and Zucchini Casserole?
Yes, it freezes well. Store in a freezer-safe container and thaw before reheating.
Can I use pre-cooked zucchini?
Yes, but make sure it’s not overly soft to avoid a mushy texture after baking.
How do I prevent the casserole from being watery?
Lightly salt and pat dry the zucchini or sauté it briefly to remove excess moisture.
Can I use fresh tomatoes instead of canned?
Yes, just chop and simmer them to break down before mixing with the beef.
What cheese works best?
Cheddar and mozzarella are great choices, but you can use Monterey Jack or a blend.
Is this casserole gluten-free?
Yes, if you skip the breadcrumbs or use gluten-free breadcrumbs.
Can I make this dairy-free?
Use dairy-free cheese alternatives or skip the cheese entirely.
What side dishes go well with this casserole?
It pairs well with a green salad, garlic bread, or roasted vegetables.
Conclusion
Ground Beef and Zucchini Casserole is a delicious, easy-to-make dish that’s perfect for any night of the week. With layers of savory beef, tender zucchini, and melted cheese, it delivers comfort food satisfaction while keeping things nutritious and balanced. Whether you’re feeding a crowd or meal prepping for the week, this casserole is a reliable, flavorful choice.
Ground Beef and Zucchini Casserole is a hearty, comforting baked dish made with savory ground beef, tender zucchini, tomatoes, herbs, and melted cheese. It’s an easy and satisfying way to enjoy a nutritious meal that’s perfect for weeknights or meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 6–8
Category:Main Course
Method:Bake
Cuisine:American
Ingredients
1 lb ground beef
2 medium zucchini, sliced or chopped
1 medium onion, diced
2 cloves garlic, minced
1 (14 oz) can crushed tomatoes or tomato sauce
1 tsp Italian seasoning
Salt and pepper, to taste
1–2 tbsp olive oil
1–2 cups shredded cheddar or mozzarella cheese
2 eggs (optional, for binding)
1/4 cup breadcrumbs or grated Parmesan (optional topping)
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened.
Add minced garlic and ground beef. Cook, breaking up the beef, until browned. Season with salt, pepper, and Italian seasoning.
Stir in crushed tomatoes or tomato sauce and simmer for 5 minutes.
In the same or a separate skillet, lightly sauté zucchini slices for 3–5 minutes until just tender.
In a greased 9×13-inch baking dish, layer sautéed zucchini and beef mixture evenly.
If using eggs, beat them and pour over the mixture to help bind the casserole.
Top with shredded cheese and sprinkle breadcrumbs or Parmesan on top, if desired.
Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
Let rest for 5–10 minutes before serving.
Notes
Use ground turkey or chicken for a lighter version.Add mushrooms, bell peppers, or spinach for extra vegetables.Use ricotta or cottage cheese between layers for a lasagna-style variation.Skip breadcrumbs for a low-carb option.Salt and pat dry zucchini before sautéing to reduce moisture.
