Ground Beef Zucchini Casserole Recipe

If you’re craving a cozy, crave-worthy meal that brings together the best of summer veggies and savory comfort food, Ground Beef Zucchini Casserole is your golden ticket. With tender zucchini, hearty beef, lots of melty mozzarella, and a pop of Italian seasonings, each bite delivers a warm, satisfying hug you’ll want to share with family and friends.

Ingredients You’ll Need

This Ground Beef Zucchini Casserole is all about letting simple, quality ingredients shine. Each element plays its role—bringing rich flavor, savory texture, and that irresistible cheesy finish you’ll want to dig into again and again.

• Zucchini (2 medium, about 2 pounds): Choose firm, vibrant zucchini—these give the casserole structure and a slight sweetness that’s perfect with beef.
• Olive Oil (1 tablespoon): Just enough to sauté and build flavor from the very first step.
• Small Onion (diced): Sweated in olive oil, onion forms the aromatic base that underpins every great casserole.
• Garlic Cloves (minced, 2): For a fragrant, warm kick that plays beautifully with Italian herbs.
• Lean Ground Beef (1 pound): Protein-packed and hearty, beef provides a rich, savory backbone to the casserole. Go for lean for less grease and more flavor!
• Italian Seasoning (2 teaspoons): This blend infuses the dish with those classic notes—think oregano, basil, and thyme.
• Kosher Salt (½ teaspoon): Essential for seasoning vegetables and boosting every bite.
• Black Pepper (½ teaspoon): For subtle heat and depth that ties flavors together.
• Diced Tomatoes (1, 28 oz can, drained): Canned tomatoes add just the right amount of tang and juiciness while keeping things simple.
• Shredded Mozzarella Cheese (2 cups): The crowning glory—melty, bubbly cheese that turns golden in the oven for pure comfort food joy.

Variations

One of the joys of Ground Beef Zucchini Casserole is just how easy it is to riff on the base recipe. Whether you’re looking to mix up the veggies or accommodate a specific diet, there’s always a way to make this dish your own.

• Swap the Protein: Try ground turkey or ground chicken for a lighter flavor profile, or even Italian sausage for a little extra spice.
• Add More Veggies: Layer in sliced mushrooms, bell peppers, or baby spinach for bonus nutrients and color.
• Make it Low-Carb: Omit the canned tomatoes and add more zucchini, or use a sugar-free tomato sauce to suit your carb goals.
• Cheese Variations: Experiment with provolone or parmesan for an extra-rich, Italian-inspired topping.
• Go Gluten-Free: This casserole is naturally gluten-free—just check your Italian seasoning blend to be sure!

How to Make Ground Beef Zucchini Casserole

Step 1: Prep the Zucchini

Start by slicing your zucchini into even ½-inch rounds (no need to peel!). Place the slices in a colander or sieve over the sink, sprinkle generously with kosher salt, and toss. Let the salted zucchini sit for about 15 minutes—this simple trick draws out excess moisture, so your casserole won’t end up watery. Rinse well and pat dry with paper towels.

Step 2: Build the Flavor Base

Heat the olive oil in a large skillet over medium-high. Add the diced onion and cook until it begins to soften and take on a little color, about two minutes. Add in the minced garlic and ground beef, breaking apart the meat with a wooden spoon. Sauté, stirring often, until the beef is browned and no pink remains—about five minutes.

Step 3: Create the Sauce

Once the beef is browned, stir in your drained diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for just a minute to let the flavors mingle, then remove the skillet from the heat. At this stage, your kitchen already smells incredible!

Step 4: Assemble the Casserole

Preheat your oven to 350°F (175°C). In an 8×8-inch baking dish, layer half of the beef mixture, followed by half of the zucchini, and then half of that glorious mozzarella. Repeat with the rest of the meat, zucchini, and cheese, finishing with a generous blanket of cheese on top.

Step 5: Bake and Rest

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted, golden, and bubbling at the edges. Let the casserole rest for about 10 minutes once it comes out—this helps everything settle, and makes slicing and serving much easier (plus, you get that perfect cheesy pull with every piece!).

How to Serve Ground Beef Zucchini Casserole

Garnishes

For a fresh finishing touch, sprinkle your baked casserole with chopped fresh basil or parsley right before serving. If you’re feeling a little fancy, a grating of parmesan or a drizzle of good olive oil brings another layer of indulgence to the table.

Side Dishes

This casserole is hearty enough to stand alone, but it pairs beautifully with a crisp green salad, garlic bread, or even a crusty baguette to soak up any saucy goodness from your plate.

Creative Ways to Present

Serve individual squares over a bed of arugula for a lovely lunch, or scoop it into bowls for ultra-cozy family dinners. For parties or potlucks, bake the casserole in mini ramekins for adorable, single-serve portions that look as great as they taste!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then store them covered in the refrigerator for up to 4 days. The flavors only deepen and develop, so you’ll enjoy your Ground Beef Zucchini Casserole just as much the next day!

Freezing

This casserole freezes wonderfully—simply wrap tightly in foil or transfer portions to airtight containers. Freeze for up to 3 months, and thaw overnight in the fridge before reheating.

Reheating

To reheat, cover and warm in a 350°F oven until piping hot, or microwave individual servings for busy lunches. Add a sprinkle of extra mozzarella on top before reheating for ooey-gooey freshness.

FAQs

Final Thoughts

This Ground Beef Zucchini Casserole is irresistibly homey, endlessly versatile, and sure to become a regular in your weeknight dinner lineup. Give it a try the next time you want something both wholesome and deeply comforting—you’ll be amazed how quickly clean plates come back at the table!

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