Zucchini Casserole with Ground Beef is the ultimate comfort food for busy weeknights. This hearty casserole combines tender zucchini slices, savory ground beef, and a creamy mushroom sauce with plenty of melted cheese, all topped with a buttery Ritz cracker crust for that irresistible crunch. Ready in just 45 minutes, this easy casserole is a delicious way to use up fresh zucchini and create a meal the whole family will love. Whether you’re serving it as a cozy dinner or bringing it to a potluck, this dish will quickly become a household favorite.
Why You’ll Love This Zucchini Casserole with Ground Beef
This zucchini casserole isn’t just easy — it’s packed with flavor and texture in every bite. The creaminess of the mushroom sauce pairs perfectly with the cheesy layers, while the buttery Ritz cracker topping adds a delightful crunch. Plus, it’s a great way to sneak in extra vegetables while still keeping the dish hearty and satisfying. Perfect for weeknight dinners, meal prepping, or even as a holiday side dish, this casserole hits all the right notes.
Ingredients
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2 pounds zucchini, sliced into ¼-inch rounds
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¼ cup all-purpose flour
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Salt and black pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon Italian seasoning
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¼ cup olive oil
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½ pound ground beef
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1 cup chopped onion
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2 cloves garlic, minced (about 1 teaspoon)
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1 (10.75-ounce) can condensed cream of mushroom soup
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½ cup heavy cream
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1 cup shredded cheddar cheese
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½ cup shredded mozzarella cheese
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½ cup crushed Ritz crackers
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Fresh parsley or basil, for garnish (optional)
Step-by-Step: How to Make Zucchini Casserole with Ground Beef
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Prepare the oven and baking dish: Preheat the oven to 350°F and lightly coat a 9×9-inch baking dish with nonstick spray or oil.
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Season and cook the zucchini: Coat the zucchini slices with flour, salt, pepper, garlic powder, onion powder, and Italian seasoning, ensuring they’re evenly seasoned. Heat olive oil in a skillet over medium-high heat and cook the zucchini until tender, about 5 minutes per side. Remove and set aside.
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Cook the beef mixture: In the same skillet, brown the ground beef with chopped onions and minced garlic until fully cooked and fragrant.
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Prepare the sauce: In a mixing bowl, combine the condensed cream of mushroom soup, heavy cream, shredded cheddar, and mozzarella cheese until smooth.
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Layer the casserole: Spread half of the zucchini slices in the prepared baking dish, followed by half of the beef mixture and half of the cheese sauce. Repeat the layers with the remaining zucchini, beef, and sauce.
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Add the topping: Sprinkle crushed Ritz crackers evenly over the top.
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Bake: Place the casserole in the oven and bake for 20–25 minutes, or until bubbly and golden brown.
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Garnish and serve: Sprinkle with fresh parsley or basil before serving for a pop of color and flavor.
Helpful Tips
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Slice zucchini evenly to ensure it cooks uniformly.
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For extra flavor, add a pinch of crushed red pepper to the beef mixture.
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Let the casserole rest for 5 minutes before serving so it sets nicely.
Substitutions and Variations
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Protein swap: Substitute ground turkey or chicken for a lighter option.
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Vegetarian version: Omit the ground beef and add mushrooms or lentils for a hearty veggie dish.
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Cheese options: Try swapping cheddar for Monterey Jack or pepper jack for a little kick.
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Gluten-free: Use gluten-free flour and crackers to make this recipe gluten-friendly.
Storage Instructions
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Freeze: Wrap the casserole tightly and freeze for up to 2 months for later use.
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Reheat: Reheat in the oven at 350°F or use the microwave until thoroughly warmed.
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Make ahead: Assemble the casserole up to one day in advance. Cover it, refrigerate, and when ready, add the cracker topping and bake as instructed.
Nutritional Information
(Approximate per serving, based on 6 servings)
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Calories: 320
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Protein: 16g
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Fat: 24g
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Carbohydrates: 12g
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Fiber: 3g
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Sodium: 540mg
Serving Suggestions
Serve this zucchini casserole with a crisp side salad or garlic bread for a complete meal. It also pairs beautifully with roasted chicken or grilled fish for a bigger spread.
Frequently Asked Questions About Zucchini Casserole with Ground Beef
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, add the cracker topping and bake as directed.
Do I need to peel the zucchini?
Nope! Zucchini skin is tender and adds great texture. Just wash it well before slicing.
Can I use fresh mushrooms instead of cream of mushroom soup?
Yes! Sauté fresh mushrooms with butter and a splash of cream for a homemade version of the sauce.
How can I make it lower in fat?
Use lean ground beef, substitute half-and-half for heavy cream, and opt for reduced-fat cheese.
What other toppings can I use instead of Ritz crackers?
Try panko breadcrumbs, crushed cornflakes, or even Parmesan cheese for a different crunch.
Conclusion
Thank you for joining me in making this Zucchini Casserole with Ground Beef! This casserole is easy to make, full of flavor, and perfect for any occasion. I hope it brings as much warmth and joy to your table as it does to mine. Happy cooking, and thank you for being part of this food-loving community. Enjoy every delicious bite!
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Zucchini Casserole with Ground Beef
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Zucchini Casserole with Ground Beef is a cheesy, hearty dinner layered with tender zucchini, flavorful ground beef, a creamy mushroom sauce, and a buttery Ritz cracker topping. Perfect for busy weeknights or family gatherings.
Ingredients
2 pounds zucchini, sliced into ¼-inch rounds
¼ cup all-purpose flour
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon Italian seasoning
¼ cup olive oil
½ pound ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (10.75-ounce) can condensed cream of mushroom soup
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup crushed Ritz crackers
Fresh parsley or basil, for garnish (optional)
Instructions
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Prepare the oven and baking dish: Preheat the oven to 350°F and lightly coat a 9×9-inch baking dish with nonstick spray or oil.
-
Season and cook the zucchini: Coat the zucchini slices with flour, salt, pepper, garlic powder, onion powder, and Italian seasoning, ensuring they’re evenly seasoned. Heat olive oil in a skillet over medium-high heat and cook the zucchini until tender, about 5 minutes per side. Remove and set aside.
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Cook the beef mixture: In the same skillet, brown the ground beef with chopped onions and minced garlic until fully cooked and fragrant.
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Prepare the sauce: In a mixing bowl, combine the condensed cream of mushroom soup, heavy cream, shredded cheddar, and mozzarella cheese until smooth.
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Layer the casserole: Spread half of the zucchini slices in the prepared baking dish, followed by half of the beef mixture and half of the cheese sauce. Repeat the layers with the remaining zucchini, beef, and sauce.
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Add the topping: Sprinkle crushed Ritz crackers evenly over the top.
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Bake: Place the casserole in the oven and bake for 20–25 minutes, or until bubbly and golden brown.
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Garnish and serve: Sprinkle with fresh parsley or basil before serving for a pop of color and flavor.
Notes
Make ahead: Assemble up to one day in advance, cover, and refrigerate. Add the cracker topping and bake before serving.
Freezing: Wrap tightly and freeze for up to 2 months.
Reheating: Warm in the oven at 350°F or microwave until heated through.
Substitutions: Use ground turkey or chicken for a lighter version. Swap Ritz crackers for panko, cornflakes, or Parmesan.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of casserole)
- Calories: 320
- Carbohydrates: 12g
- Protein: 16g