Ground Beef Zucchini Casserole is a mouthwatering, low-carb take on classic comfort food that’s perfect for weeknight dinners or prepping meals ahead. This dish features tender zucchini rounds layered with savory, seasoned ground beef and melty mozzarella, offering both nutrition and rich flavor. It’s quick to prepare, packed with protein and veggies, and brings comfort to the table without weighing you down. Whether you’re watching your carb intake or just love a hearty casserole, this dish hits the spot with its flavorful simplicity and satisfying texture.
Why You’ll Love Ground Beef Zucchini Casserole
There’s so much to love about this dish: it’s low in carbohydrates, high in protein, and loaded with cheesy, savory goodness. The zucchini adds moisture and lightness without compromising on flavor. Salting the zucchini ensures a perfect, non-watery texture. The seasoned beef provides a bold, flavorful foundation, while the gooey mozzarella seals the deal. Great for busy evenings, it’s a simple yet comforting meal that also makes fantastic leftovers.
Ingredients
Here’s what you’ll need to make this comforting casserole:
- 2 medium zucchini (about 2 pounds), sliced into ½″ rounds
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt (plus extra for salting zucchini)
- ½ 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 the zucchini: Place the sliced zucchini in a colander, sprinkle with salt, and toss to coat. Let it sit for 15 minutes to draw out moisture.
- Dry thoroughly: Rinse the salted zucchini under cold water, then pat dry completely using paper towels.
- Sauté onions: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 2 minutes until just softened.
- Brown the beef: Add the minced garlic and ground beef. Break it up as it cooks, and stir frequently until no pink remains—about 5 minutes.
- Season and mix: Add the drained tomatoes, Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine, then remove from heat.
- Assemble: Preheat oven to 350°F. In an 8×8-inch baking dish, layer half the beef mixture, then half the zucchini slices, followed by half the cheese. Repeat the layers.
- Bake: Transfer the dish to the oven and bake for 20–25 minutes, until the cheese is melted and turning golden.
- Let it rest: Allow the casserole to sit for 10 minutes before serving for the best texture and sliceability.
Helpful Tips
- Salt the zucchini: Removing water from the zucchini is crucial to avoid a soggy dish.
- Use the right pan: An 8×8 pan creates nice, deep layers. A 9×13 pan can be used but may require shorter baking time.
- Advance prep: Prepare components ahead of time, but for best results, assemble and bake just before eating.
- Rest before serving: Letting it cool helps the casserole firm up for easier slicing.
Substitutions And Variations
- Swap meats: Use ground turkey, chicken, or sausage.
- Spicy variation: Add crushed red pepper or a pinch of cayenne.
- Cheese choices: Try cheddar, provolone, or your favorite blend.
- Add more veggies: Mix in mushrooms, peppers, or spinach.
- Low-carb adjustments: Opt for no-sugar-added or low-carb tomato products.
- Loaded option: Add a layer of ricotta or cottage cheese for extra creaminess and protein.
Storage Instructions
- Refrigerating: Keep leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat: Microwave individual slices or warm in a 350°F oven until hot.
- Avoid freezing: Freezing is not recommended as zucchini can become watery and affect texture.
Nutritional Information
Each serving (based on 8 servings):
- Calories: 258 kcal
- Carbohydrates: 5 g
- Protein: 26 g
- Fat: 15 g
- Saturated Fat: 7 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 484 mg
- Cholesterol: 76 mg
- Potassium: 502 mg
- Calcium: 223 mg
- Iron: 3 mg
Serving Suggestions
- Serve with a crisp green salad and a tangy vinaigrette to balance the richness.
- Add a side of roasted seasonal vegetables for more variety.
- Sprinkle fresh herbs like parsley or basil on top for added color and flavor.
- Pair with a light wine or a citrusy sparkling water.
Frequently Asked Questions About Ground Beef Zucchini Casserole
Can I prep this in advance?
Yes! Slice the zucchini, brown the beef, and grate the cheese ahead of time. For the best texture, assemble and bake it right before serving.
Is fresh or frozen zucchini better?
Fresh zucchini is best. Frozen zucchini tends to release too much moisture, even after draining, and can make the casserole watery.
How can I reduce the carbs?
To lower the carb content, use sugar-free or reduced-carb tomato products. You can also increase the meat or cheese for added flavor without extra carbs.
Why is my casserole watery?
Zucchini holds a lot of moisture. Properly salting, rinsing, and drying it is key. Also, allow the casserole to rest after baking to let the layers set.
Can I double the recipe?
Definitely! Use a 9×13-inch pan and spread the ingredients evenly. You may need slightly less bake time if the casserole is thinner.
Conclusion
Thanks for joining me in making this delicious Ground Beef Zucchini Casserole! It’s one of my go-to recipes when I want something cozy, flavorful, and easy. I love how it delivers all the satisfaction of a classic casserole without the heaviness. Whether you’re serving it to family or enjoying leftovers during the week, it’s a winning dish every time. I hope it brings joy and flavor to your kitchen—happy cooking, and thanks for being part of this food-loving community!
Print
Ground Beef Zucchini Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This cheesy Ground Beef Zucchini Casserole is a hearty, low-carb dinner packed with savory beef, tender zucchini, and melted mozzarella. It’s quick to prep, easy to bake, and perfect for busy weeknights or meal prep days.
Ingredients
2 medium zucchini (about 2 lbs), sliced into ½″ rounds
1 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 lb lean ground beef
2 tsp Italian seasoning
½ tsp kosher salt (plus more for salting zucchini)
½ tsp black pepper
1 (28 oz) can diced tomatoes, drained
2 cups shredded mozzarella cheese
Instructions
Place zucchini slices in a colander, sprinkle with salt, toss, and let sit 15 minutes.
Rinse and pat dry thoroughly.
In a skillet, sauté onion in olive oil over medium-high heat for 2 minutes.
Add garlic and ground beef. Cook until browned.
Stir in tomatoes, seasoning, salt, and pepper. Remove from heat.
Preheat oven to 350°F. In an 8×8 baking dish, layer half of the beef, zucchini, and cheese. Repeat layers.
Bake for 20–25 minutes until cheese is golden.
Let rest 10 minutes before serving.
Notes
Salting the zucchini helps prevent a watery casserole. For deeper layers, use an 8×8 pan. Assemble right before baking for best texture. Do not freeze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 258 kcal
- Sugar: 3 g
- Carbohydrates: 5 g
- Protein: 26 g