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Ground Beef Zucchini Casserole

Category: Simple One-Pot Wonders

This layered ground beef and zucchini dish features tender slices of zucchini, a flavorful tomato and meat mixture, and generous mozzarella cheese, baked until golden and bubbly. Salting the zucchini draws out excess water to ensure a perfect texture, while Italian seasoning and garlic boost the savory aroma. Prepare it in advance by making the meat sauce early, then assemble just before baking. After baking, let it rest to slice easily. Ideal for busy weeknights, leftovers keep well in the fridge for a few days, making it great for meal prep or family dinners.

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Updated on Tue, 19 Aug 2025 17:30:53 GMT
A dish of meat and vegetables in a glass dish. Pin
A dish of meat and vegetables in a glass dish. | quickdinnerfix.com

This ground beef zucchini casserole is my answer to weeknights when I crave real comfort but want to keep things lighter and loaded with veggies. Layers of savory beef and vibrant zucchini meet tangy tomatoes and bubbling mozzarella—the kind of meal that is warm, filling, and always has my family sneaking seconds.

When I first served this to friends at a casual get together nobody guessed it was healthy. Now even picky eaters in my house ask for it by name and leftovers are rare.

Ingredients

  • Medium zucchini: sliced into rounds look for ones that are firm and glossy without bruises
  • Olive oil: brings out the sweetness in onion and keeps everything from sticking
  • Small onion: diced for mild aromatic depth choose fresh and avoid any sprouting bulbs
  • Garlic cloves: minced for that classic Italian aroma and flavor fresher garlic will always boost the dish
  • Lean ground beef: gives hearty protein and flavor aim for a bright red color without too much excess moisture
  • Italian seasoning: unites all the flavors check the blend for herbs you enjoy like oregano and basil
  • Kosher salt: brings out each ingredient’s best taste use coarse kosher for easy tossing
  • Black pepper: adds a sharp kick opt for freshly cracked for more punch
  • Diced tomatoes: drained for tang and moisture quality canned tomatoes with little added sugar work best
  • Shredded mozzarella cheese: melts into gooey layers whole milk mozzarella gives the richest pull

Step-by-Step Instructions

Prep the Zucchini:
Slice zucchini into half inch rounds, then place in a colander. Sprinkle with kosher salt and toss to coat. Let sit for fifteen minutes to draw out extra water, which prevents a watery casserole. Rinse thoroughly with cold water and pat completely dry using paper towels
Cook the Aromatics and Beef:
Heat olive oil in a large skillet over medium high. Add diced onions and cook for about two minutes until they begin to soften and smell sweet. Toss in minced garlic and crumbled ground beef. Break up the beef as it cooks, stirring so nothing sticks. Keep at it for five minutes until all traces of pink are gone and the meat is evenly browned
Combine with Tomatoes and Season:
Stir in the drained diced tomatoes, Italian seasoning, salt, and black pepper. Make sure the mixture is well combined and aromatic before removing from heat so flavors meld together
Layer the Casserole:
In an eight inch by eight inch baking dish, spread half the beef mixture on the bottom. Arrange half of the zucchini slices as the next layer, slightly overlapping if needed. Sprinkle half the shredded mozzarella cheese evenly over top. Repeat with remaining beef mixture, more zucchini slices, and finish with the last layer of cheese
Bake to Perfection:
Slide the dish into a 350 degree oven and bake for twenty to twenty five minutes. The cheese should be completely melted and starting to turn golden brown on the edges
Rest and Serve:
Remove casserole from oven and let it rest for ten minutes before slicing. This makes cutting easy and helps the layers hold together so each serving is picture perfect
A dish of food with meat and vegetables. Pin
A dish of food with meat and vegetables. | quickdinnerfix.com

Mozzarella is my favorite ingredient here. It melts into luscious pockets and makes the entire pan smell like something you would get at a cozy trattoria. I always remember how the kids hover by the oven when this bakes and how we all dive in as soon as it is cool enough to cut.

Storage Tips

Once cool store any leftovers covered tightly in the fridge. This casserole stays fresh for three to four days. Reheat slices in the microwave or oven. I do not recommend freezing since zucchini tends to release water and change texture once thawed which can turn your casserole soggy.

Ingredient Substitutions

You can swap ground turkey for beef if preferred. Fontina cheese makes a nice substitute for mozzarella. For added veggies try slipping in some thin sliced eggplant or chopped fresh spinach between layers. If you are out of Italian seasoning use dried oregano and basil plus a pinch of thyme as a quick replacement.

Serving Suggestions

A crisp green salad with a zingy vinaigrette makes the perfect side for this hearty casserole. Some garlic bread can round out the meal for bigger appetites. I love serving this with roasted tomatoes or a simple slaw for fresh contrast.

A dish of food with a slice missing. Pin
A dish of food with a slice missing. | quickdinnerfix.com

Cultural and Historical Context

This dish takes cues from Italian favorites like lasagna and parmigiana but skips the carbs by trading noodles for zucchini. Layered casseroles have long been popular in Italian family kitchens for their ability to stretch simple ingredients into a crowd pleasing meal. This skillet to oven method makes things speedy but still rich in tradition.

Recipe FAQs

→ How do I prevent the casserole from getting watery?

Salt the zucchini slices before baking to draw out moisture, then rinse and pat dry thoroughly before layering.

→ Can I use a different pan size?

You can use a 9x13-inch pan, but the casserole will have fewer layers and may need less baking time.

→ Can this dish be prepared ahead of time?

You can prep the beef mixture, zucchini, and cheese ahead, but assemble just before baking for best results.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave as needed.

→ Is this dish freezer-friendly?

This casserole is best enjoyed fresh or refrigerated, as freezing may affect the texture of the zucchini.

Ground Beef Zucchini Casserole

Layers of beef, zucchini, tomatoes, and cheese create a satisfying, flavorful, family-friendly weeknight option.

Prep Time
15 min
Cook Time
25 min
Total Time
40 min

Category: One-Pot Meals

Skill Level: Easy

Cuisine: Italian

Yield: 6 Servings

Dietary Preferences: Low-Carb, Gluten-Free

Ingredients

→ Vegetables

01 2 medium zucchini, approximately 900 g, sliced into 1.2 cm rounds
02 1 small onion, finely diced
03 2 garlic cloves, minced

→ Meat

04 450 g lean ground beef

→ Pantry

05 1 tablespoon olive oil
06 2 teaspoons Italian seasoning
07 0.5 teaspoon kosher salt, plus additional for zucchini
08 0.5 teaspoon ground black pepper
09 800 g canned diced tomatoes, drained

→ Dairy

10 200 g shredded mozzarella cheese

Steps

Step 01

Slice zucchini into 1.2 cm rounds. Place in a colander, sprinkle with a generous pinch of salt, and toss to coat evenly.

Step 02

Let salted zucchini sit for 15 minutes to release excess water. Rinse thoroughly under cold water and pat very dry with paper towels.

Step 03

Heat olive oil in a large skillet over medium-high heat. Add diced onion; sauté for approximately 2 minutes until softened. Add garlic and ground beef. Cook, breaking up meat with a spoon, until browned with no visible pink, about 5 minutes.

Step 04

Stir drained diced tomatoes, Italian seasoning, salt, and pepper into the cooked beef mixture. Remove skillet from heat.

Step 05

Preheat oven to 175°C (350°F).

Step 06

In a 20x20 cm baking dish, spread half of the beef mixture. Top with half of the zucchini slices, then layer half of the mozzarella cheese. Repeat the layers with remaining meat, zucchini, and cheese.

Step 07

Bake on the middle rack for 20–25 minutes until cheese is melted and golden-brown at the edges.

Step 08

Allow to rest for 10 minutes before slicing to serve.

Notes

  1. Salting and draining the zucchini before assembling is essential to avoid a watery texture.
  2. A 20x20 cm baking pan is recommended for deeper layers, but a 23x33 cm pan can be used for a single-layer preparation; adjust baking time as needed.
  3. Prepare the beef mixture and slice the zucchini in advance for streamlined assembly.
  4. Letting the finished dish rest prior to slicing ensures cleaner portions.
  5. Store leftovers refrigerated in an airtight container for up to 4 days; reheat in the microwave.

Required Equipment

  • Large skillet
  • Colander or sieve
  • Paper towels
  • 20x20 cm baking dish
  • Oven
  • Sharp knife

Allergy Information

Double-check each ingredient to identify potential allergens and consult a healthcare professional if unsure.
  • Contains milk (cheese).

Nutrition Facts (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 258
  • Fat: 15 g
  • Carbs: 5 g
  • Protein: 26 g