Ground beef zucchini casserole is the ultimate comfort food with a healthy twist. This low-carb, gluten-free dish combines savory ground beef, tender zucchini, juicy tomatoes, and gooey mozzarella cheese into one wholesome and satisfying meal. Whether you’re prepping for a busy weeknight or looking for a cozy family dinner, this casserole delivers both flavor and nutrition. Ready in just 40 minutes, this dish is ideal for anyone looking for a fast, flavorful, and convenient one-pan meal.
Why You’ll Love This Ground Beef Zucchini Casserole
This casserole brings together the best of hearty and healthy cooking. You’ll love the way the beef pairs with the mild, slightly sweet flavor of zucchini, all tied together with aromatic Italian seasoning. Naturally gluten-free and low in carbohydrates, it’s a smart option for those mindful of their dietary needs. Plus, it’s kid-friendly, easy to prep, and stores beautifully for leftovers. No soggy casseroles here—thanks to the salted zucchini prep step that keeps everything perfectly textured.
Ingredients
- 2 medium zucchinis (about 2 pounds), sliced into 1/2″ rounds
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (28-ounce) can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Step-by-Step: How to Make Ground Beef Zucchini Casserole
- Prepare Zucchini: Slice zucchini into 1/2-inch rounds and place them in a colander. Sprinkle with salt and toss to coat. Let sit for 15 minutes to draw out moisture.
- Rinse and Dry: Rinse zucchini slices thoroughly under cold water, then pat dry with paper towels.
- Cook the Beef Mixture: Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2 minutes until softened. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add Ground Beef: Add the ground beef to the skillet and crumble it using a spoon. Continue cooking for about 5 minutes, until it’s browned and fully cooked through.
- Season and Simmer: Stir in the drained diced tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
- Assemble the Casserole: Preheat oven to 350°F. Layer half of the beef mixture into an 8×8-inch baking dish, top with half the zucchini slices, and sprinkle with half the mozzarella cheese. Repeat layers.
- Bake: Place in the oven and bake for 20-25 minutes, or until cheese is melted and starting to brown.
- Rest Before Serving: Let casserole sit for 10 minutes before slicing to help it set.
Helpful Tips
- Salt Your Zucchini: This step is key to avoiding a watery casserole. It draws out excess moisture before baking.
- Choose the Right Pan: An 8×8-inch dish creates thicker, lasagna-like layers. For thinner layers, use a 9×13-inch dish and reduce bake time slightly.
- Prep Ahead: You can pre-cook the beef mixture, slice the zucchini, and shred the cheese in advance.
- Rest Time: Letting the casserole rest post-bake makes slicing cleaner and helps it hold together.
Substitutions And Variations
- Protein Swaps: Substitute ground turkey or chicken for a lighter version.
- Cheese Options: Swap mozzarella with cheddar or a blend of Italian cheeses for a different flavor profile.
- Vegetable Boost: Add chopped bell peppers or spinach into the beef mixture for extra nutrients.
- Spice It Up: Add crushed red pepper flakes or a dash of hot sauce for a spicy kick.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or oven until warmed through. Freezing is not recommended due to the high water content of zucchini, which can lead to a mushy texture when thawed.
Nutritional Information
- Calories: 258 kcal
- Carbohydrates: 5g
- Protein: 26g
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 76mg
- Sodium: 484mg
- Potassium: 502mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 396 IU
- Vitamin C: 13mg
- Calcium: 223mg
- Iron: 3mg
Serving Suggestions
Serve this casserole with a side salad dressed in balsamic vinaigrette or steamed green beans for a complete, balanced meal. It also pairs nicely with cauliflower rice for an ultra-low-carb dinner. For a heartier feast, try serving it with garlic bread or roasted potatoes.
Frequently Asked Questions About Ground Beef Zucchini Casserole
Can I use frozen zucchini? It’s best to use fresh zucchini for this recipe. Frozen zucchini tends to release too much water, making the casserole soggy.
Can I make this casserole ahead of time? You can prep the components (beef mixture, zucchini slices, and cheese), but assemble just before baking for best results.
Is this recipe keto-friendly? Yes! With only 5g of carbohydrates per serving, this casserole is a great option for those following a keto diet.
Can I double the recipe? Absolutely. Use a 9×13-inch baking dish and double the ingredients. Cooking time may need to be adjusted slightly.
How do I prevent a watery casserole? Make sure to salt, rinse, and pat dry the zucchini slices thoroughly before layering.
Conclusion
Thank you for joining me in making this wholesome Ground Beef Zucchini Casserole! It’s a recipe close to my heart for its rich flavors and nourishing ingredients. The savory beef, fresh zucchini, and gooey cheese make it a family favorite that’s both easy to whip up and incredibly satisfying. I hope it becomes a staple in your kitchen too. Enjoy the simplicity, savor the comfort, and know that every bite is a celebration of good food. Happy cooking, and thank you for being part of our food-loving community!
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Ground Beef Zucchini Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Ground Beef Zucchini Casserole is a quick, cheesy, low-carb comfort food perfect for weeknights. Try it tonight and enjoy!
Ingredients
2 medium zucchinis (about 2 lbs), sliced into 1/2″ rounds
1 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 lb lean ground beef
2 tsp Italian seasoning
1/2 tsp kosher salt
1/2 tsp black pepper
1 (28 oz) can diced tomatoes, drained
2 cups shredded mozzarella cheese
Instructions
- Prepare Zucchini: Slice zucchini into 1/2-inch rounds and place them in a colander. Sprinkle with salt and toss to coat. Let sit for 15 minutes to draw out moisture.
- Rinse and Dry: Rinse zucchini slices thoroughly under cold water, then pat dry with paper towels.
- Cook the Beef Mixture: Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2 minutes until softened. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add Ground Beef: Add the ground beef to the skillet and crumble it using a spoon. Continue cooking for about 5 minutes, until it’s browned and fully cooked through.
- Season and Simmer: Stir in the drained diced tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
- Assemble the Casserole: Preheat oven to 350°F. Layer half of the beef mixture into an 8×8-inch baking dish, top with half the zucchini slices, and sprinkle with half the mozzarella cheese. Repeat layers.
- Bake: Place in the oven and bake for 20-25 minutes, or until cheese is melted and starting to brown.
- Rest Before Serving: Let casserole sit for 10 minutes before slicing to help it set.
Notes
Salt zucchini beforehand to avoid a watery casserole. You can prep ingredients ahead, but assemble just before baking for best texture. Avoid freezing due to high moisture content.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 258
- Carbohydrates: 5g
- Protein: 26g