Some recipes just feel like home, and for me, casseroles top that list. They’re the kind of dish you can pull together on a busy weeknight, yet they’re hearty enough to make everyone at the table feel cared for. This ground beef zucchini casserole has become one of my “go-to” dinners when zucchini is piling up in the garden or on sale at the market. It’s layered with juicy tomatoes, plenty of cheese, and seasoned beef — kind of like a lighter lasagna without the pasta. Bonus: it reheats like a dream, so tomorrow’s lunch is already sorted.
Why This Recipe Works So Well
This dish ticks all the boxes for a weeknight dinner:
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Simple ingredients – Just six basics (plus seasoning) you probably already have.
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Quick prep – Brown the beef, layer, bake. Done.
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Meal prep friendly – Stays tasty for days in the fridge.
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Budget conscious – Especially great if you’ve got garden zucchini or a bulk pack of ground beef.
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Nutritious but comforting – High in protein, full of veggies, and still cheesy enough to feel indulgent.
I’ve made this for family dinners when I wanted something lighter than pasta, for friends dropping by unexpectedly, and for meal trains when someone needed a home-cooked dish that reheats well. Every time, I get asked for the recipe.
Ingredients and a Few Handy Notes
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Zucchini – Fresh from the garden if you have it, or from the grocery store year-round.
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Ground beef – I like lean (15–17% fat) so I don’t have to drain much, if any.
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Onion – White or yellow works fine.
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Tomatoes – I use canned low-sodium diced tomatoes, drained well.
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Garlic – I often reach for jarred minced garlic on busy nights, but fresh is always welcome.
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Mozzarella cheese – I shred my own for the best melt and flavor.
Tip: If you’re after a deeper, cheesier punch, mix a little parmesan into the mozzarella for the top layer.
How I Put It Together
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Cook the beef mixture – In a skillet, cook ground beef with onion and garlic until the meat is browned and the onions are soft. Stir in tomatoes and seasoning.
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First layer – Spread half the beef mixture into a baking dish.
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Add zucchini and cheese – Lay half the zucchini slices over the beef, then sprinkle with half the cheese.
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Repeat – Layer the rest of the beef, the remaining zucchini, and finish with the rest of the cheese.
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Bake – Cook until the cheese is bubbling and golden.
Variations I’ve Tried and Loved
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Meat swap – Ground turkey or chicken works just as well.
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Cheese twist – Add a layer of ricotta or cottage cheese to make it more lasagna-like.
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Extra veggies – Spinach, mushrooms, or a few slices of eggplant all fit right in.
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Seasoning changes – Italian seasoning is classic, but a little smoked paprika gives it a warm, earthy flavor.
My Top Tips for Best Results
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Salt the zucchini – Lay slices out on a towel, sprinkle with salt, and let them sit for 10–15 minutes to draw out excess water. Pat dry before layering. This keeps your casserole from turning soupy.
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Use a smaller pan for thicker layers – An 8×8 pan gives you a taller, more satisfying stack of layers.
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Prep ahead – You can cook the beef mixture and slice the zucchini earlier in the day, then assemble before baking.
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Let it rest – Give it 10 minutes before cutting so it sets up nicely.
Storing
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Fridge – Keeps for 3–4 days in an airtight container.
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Reheat – Microwave until warm.
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Freezing – Not recommended; zucchini can get watery when thawed.
Ground Beef Zucchini Casserole
Layers of tender zucchini, savory ground beef, juicy tomatoes, and a generous blanket of melted cheese come together in this cozy, low-carb casserole.
Ingredients
- 2 medium zucchini (about 2 lbs), sliced into ½-inch rounds
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 can (28 oz) diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Instructions
- Place the zucchini slices in a colander set over the sink or a bowl. Sprinkle with salt and toss gently. Let them sit for 15 minutes to draw out excess moisture. Rinse well and pat dry with a paper towel.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the onion and cook until slightly softened. Stir in the garlic and ground beef, breaking the meat apart with a spoon, and cook until no pink remains.
- Mix in the tomatoes, Italian seasoning, remaining salt, and pepper. Remove from the heat.
- Preheat the oven to 350°F (175°C). In an 8x8-inch baking dish, layer half the meat mixture, followed by half the zucchini, and then half the mozzarella. Repeat the layers with the remaining ingredients.
- Bake for 20–25 minutes, until the cheese is melted and lightly golden. Let the casserole rest for 10 minutes before serving to help it set for clean slices.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 302Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 86mgSodium 370mgCarbohydrates 7gFiber 1gSugar 3gProtein 29g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This ground beef zucchini casserole is the kind of recipe that earns a permanent spot in your dinner rotation. It’s hearty without being heavy, it’s packed with veggies, and it’s the perfect balance of cheesy comfort and weeknight practicality. Serve it with a simple salad or crusty bread, and you’ve got a meal that feels like you put in way more effort than you actually did.
Try other Zucchini recipes:
