Name: Ground Beef Zucchini Casserole Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced (about 2 pounds); 1 tbsp olive oil; 1 small onion (diced); 2 garlic cloves (minced); 1 pound lean ground beef; 2 tsp Italian seasoning; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 28 ounce can diced tomatoes (drained); 2 cups shredded mozzarella cheese

Jump to Recipe

Get ready to fall in love with a recipe that brings comfort and flavor straight to your table: Ground Beef Zucchini Casserole. This bubbling beauty layers savory beef, golden cheese, and tender zucchini for a meal that’s satisfying any night of the week. Whether you’re after a wholesome dinner or simply hoping to use up late-summer zucchini, Ground Beef Zucchini Casserole checks every box — cheesy, hearty, and delicious down to the last bite.

Ingredients You’ll Need

Ground Beef Zucchini Casserole Recipe - Recipe Image

Ingredients You’ll Need

You don’t need fancy ingredients to make something truly spectacular! Every element in this Ground Beef Zucchini Casserole recipe works its magic, from creating cheesy goodness to delivering that delicious, rustic richness in every forkful. Here’s why you’ll love what goes into your casserole dish:

Zucchini: Choose firm, medium zucchini for tender baked slices that soak up all those flavors and add a pop of garden freshness.
Olive oil: A drizzle helps soften the onions and starts everything off with a smooth, Mediterranean touch.
Onion: Diced onion melts into the beef, adding sweetness and depth.
Garlic cloves: Minced fresh garlic gives the casserole irresistible aroma and zing.
Lean ground beef: This is your hearty, savory base—choose lean for richness without the grease.
Italian seasoning: This blend of herbs gives the dish its classic Italian-inspired fragrance.
Kosher salt: Essential for seasoning each layer and drawing excess water from the zucchini.
Black pepper: A little kick to round out all the other seasonings.
Diced tomatoes (canned): Drained tomatoes add juiciness without making the casserole soggy.
Shredded mozzarella cheese: The gooey, melty topping that makes every bite sing!

How to Make Ground Beef Zucchini Casserole

Step 1: Salt the zucchini rounds

Slice your zucchini into hearty 1/2-inch rounds, then toss them with salt in a colander set over the sink. This simple prep trick is the secret to preventing a watery casserole and guarantees every bite is bursting with flavor instead of moisture.

Step 2: Let the zucchini rest

Give the salted zucchini about 15 minutes to hang out. The salt will work its magic, drawing out excess water and helping the zucchini slices maintain their texture during baking — trust me, this step makes all the difference!

Step 3: Rinse and dry the zucchini

After the zucchini has had its spa treatment, rinse away the extra salt with cool water. Pat them dry gently with a paper towel so they’re ready for your casserole (no one wants a soggy dish!).

Step 4: Sauté onions and beef

Heat olive oil in a large skillet over medium-high. Add diced onions and let them soften for about 2 minutes, then stir in the garlic and lean ground beef. Break up the meat and cook until it’s beautifully browned with no pink left.

Step 5: Add tomatoes and seasonings

Toss the drained tomatoes, Italian seasoning, salt, and pepper into the skillet. Give it a good stir so those flavors can meld together, then take the pan off the heat. Now your savory beef layer is ready!

Step 6: Build your casserole layers

Preheat your oven to 350°F. In an 8×8 baking dish, start by spreading half of the beef mixture on the bottom. Top with half the zucchini slices and a shower of mozzarella cheese. Repeat those layers with the rest of your ingredients — this double-stacking ensures cheesy, saucy goodness in every forkful.

Step 7: Bake to golden perfection

Bake your Ground Beef Zucchini Casserole for 20 to 25 minutes. You’re looking for bubbly cheese that’s just starting to brown at the edges — that’s when you know it’s ready!

Step 8: Let it rest, then serve

This is the hardest step: let your finished casserole rest for about 10 minutes. This makes it easier to slice and gives the flavors a moment to settle together beautifully.

How to Serve Ground Beef Zucchini Casserole

Garnishes

A sprinkle of fresh herbs like chopped basil or parsley brings a burst of green and a fragrant finish. If you love a little extra zing, add a pinch of crushed red pepper flakes or a dusting of grated parmesan for a cheesy crust on top.

Side Dishes

This casserole is hearty on its own, but pairing it with a crisp green salad or buttery garlic bread just takes dinner over the top. Try roasted asparagus or a simple tomato-cucumber salad for a burst of color and freshness.

Creative Ways to Present

For family-style comfort, serve Ground Beef Zucchini Casserole straight from the baking dish and let everyone dig in. Or, press it into individual ramekins for a stunning plated dinner party presentation. Leftovers also make the most amazing next-day lunch — try reheating slices and serving them over pasta or tucked into a warm crusty roll.

Make Ahead and Storage

Storing Leftovers

Store leftover Ground Beef Zucchini Casserole in an airtight container in the refrigerator for up to 4 days. The flavors become even more developed overnight, making leftovers an absolute treat for lunch or dinner the next day.

Freezing

You can definitely freeze this casserole! Just let it cool completely, then wrap it tightly (either the whole pan or individual slices) and freeze for up to 2 months. When you’re ready, thaw in the fridge overnight for best texture.

Reheating

Reheat Ground Beef Zucchini Casserole in the oven at 350°F, covered with foil, until warmed through. For single servings, a quick microwave blitz works perfectly, just watch that the cheese doesn’t overcook.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Swap in ground turkey or chicken for a lighter twist on Ground Beef Zucchini Casserole. You might want to add an extra pinch of seasoning to bring out the flavor, as poultry is milder than beef.

How do I keep the casserole from getting watery?

Salting and draining the zucchini before baking is key. This draws out extra moisture so the casserole stays thick and satisfying instead of soggy. Don’t skip that prep step!

Can I add other vegetables or swap the cheese?

This recipe is super flexible! Try layering in sautéed mushrooms, spinach, or bell peppers. Feel free to mix up the cheese — provolone, cheddar, or gouda are fantastic meltable options for Ground Beef Zucchini Casserole.

Is this casserole gluten free?

Yes, the base recipe is naturally gluten free. If you add any toppings like breadcrumbs, make sure they’re gluten free if you’re serving someone with dietary concerns.

Can I prepare it ahead of time?

Definitely! You can assemble the full casserole, cover, and refrigerate it up to a day in advance. When ready to bake, let it sit at room temperature while you preheat the oven, then proceed as usual for a seamless dinner.

Final Thoughts

If you’re searching for a cozy dinner that’s both satisfying and simple, you can’t go wrong with Ground Beef Zucchini Casserole. It’s a dish I reach for again and again — so easy, so hearty, and always a family favorite. Give it a try and see for yourself how a few simple ingredients can come together in one crave-worthy casserole!