Zucchini and ground beef make the perfect duo for a hearty, flavorful, and family-friendly meal. This easy casserole blends tender zucchini slices, savory lean beef, and creamy cheeses, all brought together with orzo pasta and fire-roasted crushed tomatoes for a rich, comforting dish. It’s a weeknight lifesaver that’s also elegant enough for weekend gatherings. Whether you’re trying to sneak more veggies into your meals or simply love a hearty baked dish, this zucchini and ground beef casserole will quickly become a favorite in your recipe rotation.
Why You’ll Love This Zucchini and Ground Beef Casserole
This casserole is all about balance — protein-packed beef, tender zucchini, and perfectly cooked orzo, layered with three types of cheese for ultimate flavor. It’s a complete meal in one pan, which means minimal cleanup and maximum satisfaction. Plus, the Italian seasoning and fresh basil give it a bright, fresh flavor that pairs beautifully with the richness of the cheeses. It’s also customizable, making it easy to swap ingredients to fit your taste or dietary needs.
Ingredients
- ½ cup uncooked orzo pasta (about 3 oz)
- 2 teaspoons vegetable oil, divided
- 1 lb zucchini, cut in half lengthwise and sliced into thin ⅛-inch pieces
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt, divided
- 1 lb ground beef (at least 90% lean)
- ½ cup chopped onion
- 2 teaspoons finely chopped garlic
- 1 can (14.5 oz) fire-roasted crushed tomatoes, undrained
- 1 cup shredded part-skim mozzarella cheese (divided)
- ½ cup part-skim ricotta cheese
- ¼ cup shredded Parmesan cheese
- 1 tablespoon finely chopped fresh basil leaves
Step-by-Step: How to Make Zucchini and Ground Beef Casserole
- Cook the orzo following the package directions. Drain well and set aside.
- Sauté the zucchini: In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add the zucchini and cook for 4–7 minutes, stirring occasionally, until just tender but still slightly crisp. Transfer to a large mixing bowl and combine with the cooked orzo.
- Brown the beef: Using the same skillet, heat the remaining 1 teaspoon of oil over medium-high heat. Add the ground beef, onion, garlic, and remaining ¼ teaspoon salt. Cook for 7–8 minutes, stirring frequently, until the beef is fully cooked through.
- Combine and assemble: Add the beef mixture, crushed tomatoes, ¾ cup mozzarella, ricotta, Parmesan, and basil to the bowl with zucchini and orzo. Mix until well combined, then spoon into a prepared 8-inch square (2-quart) baking dish.
- Bake the casserole: Bake at 350°F for 35–40 minutes, until bubbly and heated through.
- Top and serve: Sprinkle the remaining ¼ cup mozzarella over the hot casserole and let it rest for 5 minutes before serving.
Helpful Tips
- Add a pinch of red pepper flakes to the beef mixture for a hint of heat.
- Shred your own mozzarella for a creamier, better-melting cheese.
- Use a mix of yellow squash and zucchini for more color and flavor.
Substitutions and Variations
- Protein swap: Use ground turkey or chicken for a lighter version.
- Pasta alternatives: Swap orzo for any small pasta shape, cooked rice, or quinoa for a gluten-free option.
- Cheese options: Add provolone or fontina for a richer, cheesier flavor.
- Vegetarian: Omit the beef and use lentils or extra veggies like mushrooms and bell peppers.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge before baking.
- Reheating: Warm in the oven at 350°F for 15–20 minutes or microwave individual servings until heated through.
Nutritional Information
Approximate per serving (makes 6 servings):
- Calories: 320
- Protein: 24g
- Carbohydrates: 20g
- Fat: 15g
- Fiber: 3g
Serving Suggestions
Serve this casserole with a crisp green salad, garlic bread, or simple roasted vegetables for a complete meal. It also pairs wonderfully with a glass of red wine or sparkling water with lemon.
Frequently Asked Questions About Zucchini and Ground Beef Casserole
Can I make this casserole ahead of time?
Yes! Assemble the casserole (before baking), cover tightly, and refrigerate for up to 24 hours.
Can I freeze this casserole?
Absolutely. Prepare the casserole, let it cool completely, and freeze in an airtight container. Thaw overnight in the refrigerator before baking.
What can I use instead of orzo?
You can swap in any small pasta shape, rice, or even cooked quinoa for a gluten-free option.
How can I make this dish lighter?
Use ground turkey, part-skim cheeses, and increase the vegetables to reduce calories while keeping it hearty.
Conclusion
Thank you for stopping by to try this zucchini and ground beef casserole! It’s one of my favorite go-to meals because it’s easy to make, full of flavor, and always a crowd-pleaser. I hope this hearty, cheesy dish brings comfort and joy to your table just as it does to mine. Whether you’re cooking for your family or sharing with friends, this recipe is a delicious way to enjoy simple ingredients in a satisfying way. Happy cooking.
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Zucchini and Ground Beef Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Zucchini and Ground Beef Casserole combines tender zucchini, savory beef, orzo pasta, and three types of cheese for a hearty, comforting one-dish meal. Perfect for busy weeknights or cozy family dinners!
Ingredients
½ cup uncooked orzo pasta (about 3 oz)
2 teaspoons vegetable oil, divided
1 lb zucchini, cut in half lengthwise and sliced into thin ⅛-inch pieces
½ teaspoon dried Italian seasoning
½ teaspoon salt, divided
1 lb ground beef (at least 90% lean)
½ cup chopped onion
2 teaspoons finely chopped garlic
1 can (14.5 oz) fire-roasted crushed tomatoes, undrained
1 cup shredded part-skim mozzarella cheese (divided)
½ cup part-skim ricotta cheese
¼ cup shredded Parmesan cheese
1 tablespoon finely chopped fresh basil leaves
Instructions
- Cook the orzo following the package directions. Drain well and set aside.
- Sauté the zucchini: In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add the zucchini and cook for 4–7 minutes, stirring occasionally, until just tender but still slightly crisp. Transfer to a large mixing bowl and combine with the cooked orzo.
- Brown the beef: Using the same skillet, heat the remaining 1 teaspoon of oil over medium-high heat. Add the ground beef, onion, garlic, and remaining ¼ teaspoon salt. Cook for 7–8 minutes, stirring frequently, until the beef is fully cooked through.
- Combine and assemble: Add the beef mixture, crushed tomatoes, ¾ cup mozzarella, ricotta, Parmesan, and basil to the bowl with zucchini and orzo. Mix until well combined, then spoon into a prepared 8-inch square (2-quart) baking dish.
- Bake the casserole: Bake at 350°F for 35–40 minutes, until bubbly and heated through.
- Top and serve: Sprinkle the remaining ¼ cup mozzarella over the hot casserole and let it rest for 5 minutes before serving.
Notes
For a lighter version, swap ground beef for turkey or chicken.
Add a pinch of red pepper flakes for a spicy kick.
Use quinoa or rice for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Carbohydrates: 20g
- Protein: 24g