Italian Ground Beef Zucchini Casserole is the perfect combination of cozy comfort food and veggie-packed goodness. With two pounds of zucchini melted into a savory beef and marinara sauce, this dish delivers all the flavors of a baked pasta casserole while sneaking in plenty of vegetables. The zucchini practically dissolves into the sauce, creating a creamy, luscious texture that feels indulgent yet nourishing. Add in tender pasta, a creamy cottage cheese layer, and a topping of golden, bubbling cheese, and you’ve got a recipe that’s as satisfying as it is wholesome. Whether you’re cooking for family dinner, meal prepping, or craving Italian comfort food without the heaviness of lasagna, this casserole is sure to hit the spot.
Why You’ll Love This Italian Ground Beef Zucchini Casserole
There are so many reasons this dish will become a favorite in your recipe rotation:
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Loaded with veggies: Two pounds of zucchini are tucked inside, but you’d never guess from the taste.
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Comforting yet balanced: Creamy cheese, pasta, and marinara create cozy Italian vibes, while lean beef and zucchini keep it lighter.
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Crowd-pleasing: Kids and adults alike will love it—no battles over eating vegetables here.
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Make-ahead friendly: Assemble the dish ahead of time, refrigerate, then bake when ready.
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One-pan meal: Protein, veggies, pasta, and cheese—all baked together in one dish for a complete dinner.
Ingredients
Here’s everything you’ll need to whip up this hearty Italian casserole:
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2 teaspoons olive oil – for cooking the onions and browning the beef.
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1 small yellow onion, finely diced – adds a sweet, savory base.
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1 teaspoon kosher salt, divided – to season each layer perfectly.
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1 ¼ pounds lean ground beef – hearty protein that pairs beautifully with marinara.
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2 pounds zucchini (about 4 medium), grated – melts into the sauce and adds hidden nutrients.
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2 teaspoons garlic powder – infuses warm, savory flavor.
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24 ounces marinara sauce – choose a rich, flavorful sauce for the best results.
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16 ounces low-fat cottage cheese – keeps things creamy without being too heavy.
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1 large egg – binds the cheese mixture.
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1 cup shredded Italian cheese blend, divided – gooey, melty topping and cheesy layers.
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2 cups dry farfalle (bowtie pasta), uncooked – tender pasta baked directly in the sauce.
Step-by-Step: How to Make Italian Ground Beef Zucchini Casserole
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Preheat the oven: Set your oven to 375°F (190°C).
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Sauté the aromatics: Warm 1 teaspoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion with ¼ teaspoon salt and cook for about 3 minutes, stirring, until softened.
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Brown the beef: Increase heat to high. Add the remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt. Cook for about 3 minutes, breaking the beef into crumbles, until just beginning to brown.
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Add zucchini and spices: Stir in the grated zucchini, ½ teaspoon salt, and garlic powder. Cook for around 10 minutes, stirring often, until the zucchini softens completely and releases all its liquid. Continue cooking until the pan is nearly dry.
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Simmer the sauce: Pour in the marinara sauce, stir well, reduce heat to low, and let simmer for 5 minutes.
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Prepare the cheese mixture: In a bowl, combine cottage cheese, egg, and ½ cup shredded Italian cheese blend until smooth.
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Assemble the casserole:
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Lightly grease a 9×13-inch baking dish.
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Spread the zucchini-beef sauce evenly in the bottom.
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Layer the uncooked pasta on top, pressing gently into the sauce.
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Spread the cottage cheese mixture over the pasta.
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Sprinkle with the remaining ½ cup shredded cheese.
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Bake the casserole: Cover tightly with foil and bake for 40 minutes, until the sauce is bubbling. Then uncover and bake for an additional 10–15 minutes, until the top is golden and slightly crisp.
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Cool and serve: Let the casserole rest for at least 10 minutes before serving to allow the layers to set.
Helpful Tips
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Drain zucchini well: Cooking it until the liquid evaporates ensures your casserole won’t turn out watery.
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No need to pre-cook pasta: The dry pasta softens perfectly while baking in the sauce.
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Choose a good marinara: Since the sauce is the backbone of the dish, a quality brand makes a big difference.
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Let it rest: Giving the casserole time to cool before slicing helps it hold together beautifully.
Substitutions and Variations
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Swap the protein: Try ground turkey, chicken, or Italian sausage instead of beef.
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Switch up the cheese: Use ricotta for a creamier filling, or mozzarella for extra gooeyness.
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Go low-carb: Skip the pasta and double the zucchini for a lighter, veggie-forward casserole.
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Make it gluten-free: Use gluten-free pasta instead of regular bowties.
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Add more veggies: Mushrooms, spinach, or bell peppers would be delicious extras.
Storage Instructions
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Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
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Freezing: Wrap portions tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheating: Warm in the oven at 350°F for about 20 minutes, or heat individual servings in the microwave for 2–3 minutes.
Nutritional Information
Per serving (out of 8):
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Calories: 256
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Carbohydrates: 17g
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Protein: 23g
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Fat: 11g
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Saturated Fat: 5g
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Cholesterol: 81mg
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Sodium: 472mg
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Potassium: 627mg
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Fiber: 2g
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Sugar: 4g
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Calcium: 135mg
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Iron: 3mg
Serving Suggestions
This casserole makes a complete dinner, but you can pair it with extras to round out the meal:
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A fresh green salad drizzled with balsamic vinaigrette for brightness.
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Garlic bread or focaccia for dipping into the cheesy sauce.
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Roasted vegetables like broccoli, asparagus, or carrots for extra nutrients.
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A glass of red wine or sparkling water with lemon for a refreshing balance.
Frequently Asked Questions About Italian Ground Beef Zucchini Casserole
Can I prepare this casserole in advance?
Yes! You can assemble the dish up to 24 hours ahead of time, cover it tightly with foil, and refrigerate. When you’re ready to bake, place it straight in the oven—just add about 10 extra minutes to the bake time if starting cold.
Do I need to peel the zucchini?
No, peeling isn’t necessary. The skin provides added nutrients and softens as it cooks, blending seamlessly into the sauce.
Will the pasta really cook without boiling first?
Yes! The dry pasta absorbs liquid from the sauce as it bakes, becoming tender and flavorful. Just make sure to spread the pasta evenly so all the pieces cook through.
Can I make this dish low-carb?
Absolutely. Omit the pasta and double the zucchini or replace it with spiralized zucchini noodles for a lighter, carb-conscious option.
Can I freeze the casserole after baking?
Yes. Allow it to cool completely, slice into portions, wrap tightly, and freeze. Reheat in the oven or microwave when ready to enjoy.
Conclusion
Thank you for joining me in making this delicious Italian Ground Beef Zucchini Casserole! I love how it blends comfort food flavors with a lighter, veggie-rich twist. The zucchini melts into the sauce, the pasta cooks to tender perfection, and the cheese bakes into a golden, bubbling topping—truly a dish that feels indulgent without being too heavy. Whether you’re cooking ahead for a busy weeknight, feeding family and friends, or simply craving Italian comfort food, this recipe is one you’ll turn to again and again. I hope it brings warmth and flavor to your table as it does to mine. Happy cooking, and thank you for being part of this food-loving community!
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Italian Ground Beef Zucchini Casserole
- Total Time: 1 hour 30 mins
- Yield: 8 servings 1x
Description
Italian Ground Beef Zucchini Casserole is a cheesy, veggie-packed dinner layered with ground beef, shredded zucchini, pasta, marinara, and melted cheese. Comforting like lasagna but lighter and family-friendly—perfect for busy weeknights or meal prep.
Ingredients
2 teaspoons olive oil
1 small yellow onion, finely diced
1 teaspoon kosher salt, divided
1 ¼ pounds lean ground beef
2 pounds zucchini (about 4 medium), grated
2 teaspoons garlic powder
24 ounces marinara sauce
16 ounces low-fat cottage cheese
1 large egg
1 cup shredded Italian cheese blend, divided
2 cups dry farfalle (bowtie pasta), uncooked
Instructions
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Preheat the oven: Set your oven to 375°F (190°C).
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Sauté the aromatics: Warm 1 teaspoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion with ¼ teaspoon salt and cook for about 3 minutes, stirring, until softened.
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Brown the beef: Increase heat to high. Add the remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt. Cook for about 3 minutes, breaking the beef into crumbles, until just beginning to brown.
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Add zucchini and spices: Stir in the grated zucchini, ½ teaspoon salt, and garlic powder. Cook for around 10 minutes, stirring often, until the zucchini softens completely and releases all its liquid. Continue cooking until the pan is nearly dry.
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Simmer the sauce: Pour in the marinara sauce, stir well, reduce heat to low, and let simmer for 5 minutes.
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Prepare the cheese mixture: In a bowl, combine cottage cheese, egg, and ½ cup shredded Italian cheese blend until smooth.
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Assemble the casserole:
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Lightly grease a 9×13-inch baking dish.
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Spread the zucchini-beef sauce evenly in the bottom.
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Layer the uncooked pasta on top, pressing gently into the sauce.
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Spread the cottage cheese mixture over the pasta.
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Sprinkle with the remaining ½ cup shredded cheese.
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Bake the casserole: Cover tightly with foil and bake for 40 minutes, until the sauce is bubbling. Then uncover and bake for an additional 10–15 minutes, until the top is golden and slightly crisp.
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Cool and serve: Let the casserole rest for at least 10 minutes before serving to allow the layers to set.
Notes
No need to peel the zucchini—the skin blends right into the sauce.
Dry pasta cooks in the casserole; no pre-boiling required.
To make ahead: assemble, cover with foil, and refrigerate up to 24 hours. Add 10 minutes to bake time if chilled.
For a low-carb option, skip the pasta and double the zucchini.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: ITALIAN
Nutrition
- Serving Size: 1 portion (of 8)
- Calories: 256
- Carbohydrates: 17g
- Protein: 23g
- Cholesterol: 81mg