Hearty, wholesome comfort food gets a vibrant twist with this Ground Beef Zucchini Casserole. Picture juicy layers of beef, tender zucchini, and gooey, golden mozzarella coming together for a family-friendly dinner that delivers on both flavor and satisfaction. This isn’t just an easy casserole to whip up on a busy weeknight; it’s also a delightful way to sneak more veggies onto your plate—without sacrificing that old-school, cheesy goodness everyone loves!

Ground Beef Zucchini Casserole Recipe - Recipe Image

Ingredients You’ll Need

This Ground Beef Zucchini Casserole is built on a short list of everyday ingredients, each one playing a key role in the final taste and texture. From the savory beef to the sweet, melty onions and tangy tomatoes, every bite is a little celebration of kitchen simplicity at its best!

Zucchini: Choose fresh, firm zucchini for the best flavor and structure; these are the star veggie that give the casserole its signature moisture and mild taste.
Olive oil: A splash of olive oil gets those onions started and adds a little richness right at the base of the dish.
Onion: Diced onion transforms the filling, becoming sweet and soft as it cooks and adding aromatic depth.
Garlic cloves: Fresh garlic works wonders to build savory flavor—just a couple of cloves is all you need.
Lean ground beef: Stick with lean ground beef for a rich, meaty layer without too much grease weighing things down.
Italian seasoning: This blend is a shortcut to big flavor; it weaves herbs and spices right through the casserole.
Kosher salt: Salt is essential for drawing moisture from the zucchini and seasoning every layer.
Black pepper: A little black pepper sharpens all the other flavors and adds the right amount of warmth.
Diced tomatoes (canned): Drained tomatoes keep things juicy and tangy, without making the casserole too watery.
Shredded mozzarella cheese: The finishing touch—two full cups means every forkful is bubbly, stringy, and delightfully cheesy.

How to Make Ground Beef Zucchini Casserole

Step 1: Prep the Zucchini

Start off by slicing your zucchini into ½-inch rounds. To keep your casserole from getting watery, toss the slices with a little kosher salt and let them hang out in a colander for about 15 minutes. This pulls out the extra liquid, so your final dish is gloriously cheesy and not the least bit soggy. Afterwards, rinse the zucchini well in cold water and pat them dry with a paper towel.

Step 2: Cook the Aromatics and Beef

In a large skillet over medium-high heat, drizzle in the olive oil and add the diced onions. Let them soften for about 2 minutes, then toss in the minced garlic—just until fragrant. Add your ground beef, breaking it up with a spoon as it cooks. In 5 minutes or so, it should be browned with all the pink gone, signaling big flavor ahead.

Step 3: Build the Flavor Base

Once the beef is browned, stir in the drained diced tomatoes, Italian seasoning, salt, and black pepper. These simple additions infuse the filling with herbal brightness and tang. When the mixture is well combined, pull the skillet off the heat. You want those flavors mingling and that sauce thick but still juicy.

Step 4: Layer the Casserole

Now for the fun part! Preheat your oven to 350 degrees. In your favorite 8×8 baking dish, start with half the beef mixture, followed by a layer of half the zucchini rounds, then crown it all with half the mozzarella cheese. Repeat the layers until you’ve used up everything—finishing, of course, with a generous, blanket of cheese on top.

Step 5: Bake to Perfection

Pop your casserole into the preheated oven and let it bake for 20 to 25 minutes. The goal: a golden, bubbly top with cheese that’s perfectly melted. Once out of the oven, let the Ground Beef Zucchini Casserole rest for at least 10 minutes. This allows everything to set, making it so much easier to slice and serve every gooey, satisfying portion.

How to Serve Ground Beef Zucchini Casserole

Garnishes

A sprinkle of fresh herbs—think parsley or basil—can brighten the casserole and add a pop of color. A twist of cracked pepper or even a little dusting of grated Parmesan is always welcome on top, bringing out the savoriness of the dish even more.

Side Dishes

Since Ground Beef Zucchini Casserole is so hearty, you only need something simple alongside. A crisp, leafy green salad tossed with Italian vinaigrette is a classic companion. If you’re craving bread, try a slice of crusty sourdough or garlic toast to soak up every last bit of cheesy tomato goodness.

Creative Ways to Present

For a show-stopping presentation, serve individual portions in cute ramekins or let everyone dig in straight from the baking dish family-style. You can also scoop the casserole onto grilled portobello mushrooms or stuff leftovers into warm pita bread for a new twist at lunch the next day.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let the Ground Beef Zucchini Casserole cool completely, then cover the dish tightly or transfer slices to an airtight container. Refrigerate for up to four days. The flavors settle and mingle during fridge time, so the next day’s slice is often even tastier.

Freezing

This casserole freezes like a dream. Once cooled, wrap the whole casserole dish tightly with foil, or portion out slices into freezer-safe containers. Freeze for up to three months. When a busy night hits, you’ll be grateful for this ready-to-bake dinner stashed away!

Reheating

To reheat from the fridge, pop individual slices in the microwave until hot, or warm the whole casserole, covered with foil, in a 350 degree oven until bubbly. If reheating from frozen, let the casserole thaw overnight and then bake as usual. The cheese will melts and bubbles all over again, just like fresh.

FAQs

Can I use other types of ground meat in this casserole?

Absolutely! Ground turkey or chicken are great lighter alternatives, while ground pork or a beef-pork blend adds richness. Just keep an eye on the fat content, as it can affect moisture and flavor.

What if my casserole turns out watery?

The salting-and-rinsing step for the zucchini is key to avoiding excess moisture. Also, make sure to drain the canned tomatoes well and allow the casserole to rest before slicing—these tricks help keep everything firm and sliceable!

How can I make this dish gluten-free?

The Ground Beef Zucchini Casserole is naturally gluten-free as written! Just be sure to check your Italian seasoning for any hidden gluten or additives, especially if serving someone with celiac sensitivity.

Can I add other vegetables?

Definitely! Sliced mushrooms, bell peppers, or baby spinach would all be delicious additions. Add them with the onions in the skillet so they have a chance to soften before layering.

What kind of cheese can I substitute for mozzarella?

Mozzarella provides melt and stretch, but you can try provolone, Monterey Jack, or a blend of Italian cheeses for different flavor profiles. Just stick with something that melts well for that signature casserole topping.

Final Thoughts

If you’re looking for a cozy, crowd-pleasing dinner that’s as nourishing as it is delicious, this Ground Beef Zucchini Casserole is the answer. I’d love for you to give it a try—there’s just something magical about fresh zucchini and melty cheese coming together with savory beef. Let this casserole win a spot at your table and see how quickly it becomes a favorite in your kitchen, too!