Ground Beef Zucchini Casserole Recipe

If you’re craving a cozy, protein-packed dinner that gives you a perfect excuse to eat more veggies, you’ll adore this Ground Beef Zucchini Casserole. It’s hearty and saucy, with tender zucchini tucked into a richly seasoned beef and tomato base, then blanketed with bubbling mozzarella. This casserole brings all the homestyle comfort of a lasagna, but keeps things a bit lighter and fresher. It’s truly one of those dishes you’ll want to put on repeat once you’ve tried it.

Ingredients You’ll Need

Putting together a delicious Ground Beef Zucchini Casserole is easy, especially when you start with simple, reliable ingredients. Each one plays an important role in building up the delicious layers, whether they bring savory depth, a pop of color, or irresistible cheesy melt.

• Zucchini: Sliced into tender rounds, it adds freshness and soaks up all those savory juices.
• Olive oil: For sautéing, this brings richness and helps everything brown beautifully.
• Onion: Diced onion creates a sweet, aromatic base that deepens the flavor of the whole casserole.
• Garlic: Two cloves minced in—because everything’s better with a little garlicky kick.
• Lean ground beef: Ground beef is the star protein here, turning your casserole seriously satisfying.
• Italian seasoning: Just a couple teaspoons provide a fragrant blend that gives the casserole its signature herbaceous flavor.
• Kosher salt: Essential for drawing moisture from zucchini and highlighting all the other flavors.
• Black pepper: A bit of pepper brings the perfect, gentle heat and balance.
• Diced tomatoes (canned): Drained and stirred in, tomatoes create a juicy, tangy, comforting sauce.
• Mozzarella cheese (shredded): Nothing says “casserole” like gooey, golden mozzarella bubbling on top.

How to Make Ground Beef Zucchini Casserole

Step 1: Prep the Zucchini

Start by slicing your zucchini into half-inch thick rounds—uniform slices are key for even baking. Toss the zucchini with a sprinkle of salt in a colander. This quick trick pulls out excess moisture so your casserole doesn’t get watery, giving you melt-in-your-mouth bites every time.

Step 2: Let the Zucchini Rest

Let your salted zucchini rounds sit for about 15 minutes. You’ll notice beads of water collecting on the surface—that’s exactly what you want! Removing this water helps the casserole layers stay firm and flavorful after baking.

Step 3: Rinse and Dry the Zucchini

Once time’s up, rinse the zucchini well under cold running water. This step washes away any excess salt. Then, pat each slice dry with paper towels. Don’t skip the drying; it’s what keeps the Ground Beef Zucchini Casserole from turning watery!

Step 4: Sauté Onion and Beef

Heat olive oil in a large skillet over medium-high. Toss in your diced onion, stirring for a couple minutes until it softens and smells sweet. Add the minced garlic and ground beef, breaking up the meat as it cooks. Stir everything often so the beef browns evenly and the garlic infuses the whole mixture.

Step 5: Build the Sauce

To your browned beef and onions, stir in the well-drained diced tomatoes, Italian seasoning, a sprinkle of salt, and black pepper. Mix well and let it warm through for a minute. This sauce is the foundation of flavor for every bite of your Ground Beef Zucchini Casserole.

Step 6: Preheat and Layer

Pop your oven on at 350 degrees. In an 8×8 baking dish, start by spreading half of the beef-tomato mixture in an even layer. Top with half of the zucchini, then a generous handful of mozzarella. Repeat with the rest of the meat, zucchini, and cheese, creating those delicious classic casserole layers.

Step 7: Bake to Bubbly Perfection

Bake your assembled casserole for 20 to 25 minutes. The cheese should be melted and starting to turn golden brown, with tempting pockets of sauce bubbling around the edges. Let it rest for ten minutes before slicing in—this helps everything set up for the cleanest, heartiest pieces.

How to Serve Ground Beef Zucchini Casserole

Garnishes

Right out of the oven, you can add a shower of chopped fresh parsley or basil for a pop of color and freshness. If you love a touch of spice, a sprinkle of red chili flakes gives each serving a lively kick. For a little tang, a spoonful of plain Greek yogurt or a dusting of grated Parmesan is always welcome.

Side Dishes

You truly can’t go wrong with a crusty loaf of garlic bread to mop up every bit of sauce. A crisp green salad with a punchy vinaigrette offers the perfect contrast to the warm, cheesy Ground Beef Zucchini Casserole. For something extra, try steamed green beans or roast some baby carrots on the side.

Creative Ways to Present

Try spooning individual portions into shallow bowls for a rustic, homestyle vibe, or cut neat squares and plate them with a drizzle of good olive oil for an Italian bistro feel. Leftover casserole makes a delicious filling for warm wraps or can be baked inside halved bell peppers for a cheerful twist.

Make Ahead and Storage

Storing Leftovers

After the casserole cools, simply transfer any leftovers to an airtight container. It’ll keep well in the refrigerator for up to 4 days, and the flavors just get cozier together overnight. It’s a perfect meal-prep option for busy weeks.

Freezing

Ground Beef Zucchini Casserole freezes beautifully! Slice into portions and wrap them individually, or freeze the entire casserole (well sealed) for up to 2 months. Thaw overnight in the refrigerator before reheating for a near-instant dinner.

Reheating

For best results, reheat individual slices in the microwave or cover and warm portions in a 350 degree oven until hot and bubbly. If reheating from frozen, give it extra time and keep the dish covered with foil so the cheese stays nice and melty.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey is a fantastic lighter swap for ground beef, and it pairs wonderfully with the zucchini and Italian flavors. Just be sure to season it well to bring out its best.

Is it okay to use yellow squash instead of zucchini?

Yes, yellow squash works just as well as zucchini in this recipe. You’ll get the same tender texture and subtle flavor. Feel free to use a mix for a more colorful casserole!

Do I have to drain the diced tomatoes?

Yes, draining the tomatoes is crucial. This step keeps the casserole from getting watery and helps concentrate the flavor into those delicious, saucy layers. If you forget, just simmer the mixture a bit longer to evaporate excess liquid.

Can I make Ground Beef Zucchini Casserole ahead of time?

Definitely! You can assemble the casserole a day in advance, cover, and refrigerate it. When you’re ready to bake, just pop it straight into the oven (adding a few more minutes to the bake time if it’s cold).

What’s the best cheese to use for this recipe?

Mozzarella is classic because it melts beautifully and offers that signature stretch, but you can also mix in provolone or add a sprinkle of sharp Parmesan on top for a twist. Just be sure to choose cheeses that melt well!

Final Thoughts

There’s nothing quite as satisfying as digging into a bubbling, cheesy Ground Beef Zucchini Casserole, especially one you’ve made with love. Give this recipe a try the next time you’re in the mood for a hearty, home-cooked meal that’s packed with real ingredients and real comfort. I hope it becomes one of your new favorites!

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