Description
This Ground Beef Zucchini Casserole is a hearty, cheesy low-carb dinner packed with flavor. Layers of seasoned beef, tender zucchini, and gooey mozzarella make this easy casserole a family favorite.
Ingredients
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2 medium zucchini (about 2 pounds), sliced into ½-inch rounds
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1 tablespoon olive oil
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1 small onion, diced
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2 garlic cloves, minced
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1 pound lean ground beef
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2 teaspoons Italian seasoning
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½ teaspoon kosher salt
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½ teaspoon black pepper
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1 (28-ounce) can diced tomatoes, drained
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2 cups shredded mozzarella cheese
Instructions
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Slice zucchini into ½-inch rounds. Place in a colander, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
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Heat olive oil in a skillet over medium-high heat. Sauté onions for 2 minutes, then add garlic and ground beef, cooking until browned.
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Stir in diced tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
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Preheat oven to 350°F. In an 8×8-inch baking dish, layer half the beef mixture, half the zucchini, and half the cheese. Repeat layers.
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Bake for 20–25 minutes, until cheese is melted and bubbly.
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Let rest for 10 minutes before slicing and serving.
Notes
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Salting the zucchini helps remove excess water, preventing a watery casserole.
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Use an 8×8-inch baking dish for thicker layers.
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Prepare the meat mixture and slice the zucchini ahead of time for faster assembly.
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Resting the casserole before cutting helps it set for easier serving.
Nutrition
- Serving Size: 1 portion
- Calories: 258 kcal
- Sugar: 3g
- Carbohydrates: 5g
- Protein: 26g