Ground Beef and Zucchini Casserole Recipe
If you’re searching for a creative way to sneak more veggies into dinner while still delivering hearty satisfaction, the Ground Beef and Zucchini Casserole just might become your new go-to comfort food. Juicy layers of seasoned beef, tender zucchini, melty cheese, and a zesty tomato kick all baked together—this casserole ticks every box for a cozy, flavor-packed family meal. Whether it’s a busy weeknight or a weekend gathering, this one-pan wonder is sure to win hearts (and appetites), leaving you with minimal cleanup and maximum applause.
Ingredients You’ll Need
Ground Beef and Zucchini Casserole comes together with wonderfully simple, grocery-store staples. Each ingredient plays an important part in building the hearty flavor, texture, and irresistible cheesy crust that make this dish so memorable.
- Ground beef: Lean ground beef brings hearty protein and classic savoriness—opt for lean to keep the casserole light yet filling.
- Zucchini: Fresh zucchini adds color, gentle sweetness, and a hint of garden-fresh flavor without overpowering the dish.
- Onion: Chopped onion brings welcome aromatics and a mellow crunch once cooked down in the skillet.
- Garlic: Just two cloves infuse the casserole with comforting warmth and depth of flavor.
- Diced tomatoes: Drained canned tomatoes add juiciness and tang, helping create that luscious sauce base.
- Tomato paste: A spoonful adds concentrated richness and helps thicken the casserole’s filling.
- Italian seasoning: This blend offers classic Mediterranean oomph—herbs like oregano and basil are key for authentic flavor.
- Paprika: Just a touch for gentle smokiness and a dash of enticing color.
- Salt and pepper: Essential for balancing and rounding out all those savory flavors—season as needed.
- Shredded mozzarella cheese: The melty, gooey glue that ties everything together in cheesy bliss.
- Grated Parmesan cheese: Parmesan adds a salty, nutty depth and forms that coveted golden topping as it bakes.
- Shredded cheddar (optional): Toss in for extra cheesiness or to please those who can’t get enough gooey layers.
- Olive oil: Helps sauté the veggies and beef, infusing subtle richness at every stage.
- Red pepper flakes (optional): For a hint of heat, sprinkle them in; it’s the perfect way to customize your casserole.
How to Make Ground Beef and Zucchini Casserole
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). Greasing your casserole dish (a 9×13-inch size works beautifully) is the first step toward preventing sticking and making cleanup a breeze once your Ground Beef and Zucchini Casserole emerges golden and bubbling.
Step 2: Cook the Ground Beef
Set a large skillet over medium heat and drizzle in a tablespoon of olive oil. Add the ground beef and break it up with a spatula, letting it sizzle until browned and cooked through, about 6 to 8 minutes. Remember to drain off any excess fat for a lighter, less greasy casserole.
Step 3: Add Aromatics and Tomatoes
With your ground beef still in the skillet, stir in the chopped onion and minced garlic. Cook everything together for a few minutes, letting those aromatics blend and soften. Next, add the tomato paste, drained diced tomatoes, Italian seasoning, paprika, and a generous pinch of salt and pepper. Let the mixture bubble and simmer for about 5 minutes, developing a rich, savory sauce base. Set this filling aside.
Step 4: Prepare the Zucchini
Either wipe out your skillet or use a separate one, and add the remaining olive oil. Toss in the diced or sliced zucchini, sautéing for 4 to 5 minutes until they are just tender. The goal is to keep them a bit firm—no mush here! This gives the final Ground Beef and Zucchini Casserole those pleasant layers of texture.
Step 5: Assemble the Casserole
Begin with a layer of half the sautéed zucchini in your greased baking dish. Spoon on half of the savory beef mixture and spread it evenly. Sprinkle with a good mix of mozzarella and Parmesan cheese. Repeat the layers with the rest of the zucchini and beef, and then finish off with plenty of cheese on top (mix in that optional cheddar if you love it extra cheesy).
Step 6: Bake
Cover your casserole loosely with foil and let it bake for 20 minutes. Then remove the foil so the cheese can bubble and turn deliciously golden, baking for another 10 to 15 minutes. Your kitchen will fill with irresistible aromas—peek in the oven and you’ll see a bubbling, melty masterpiece.
Step 7: Cool and Serve
Patience pays off here! Let your Ground Beef and Zucchini Casserole rest for 5 to 10 minutes once it’s out of the oven. This little wait allows the layers to firm up, so you slice beautiful, hearty portions that hold together on the plate.
How to Serve Ground Beef and Zucchini Casserole
Garnishes
Top with fresh chopped parsley or basil for a burst of color and brightness. A sprinkle of extra Parmesan right before serving adds that final salty punch, and, if you’re feeling bold, a few red pepper flakes promise some extra zing.
Side Dishes
A crisp green salad is a perfect partner for Ground Beef and Zucchini Casserole, offering some cool crunch. Crusty bread is also a classic for mopping up every drop of cheesy sauce, and steamed green beans or roasted carrots make delicious vegetable companions.
Creative Ways to Present
Try baking individual portions in ramekins for a playful, dinner-party-ready presentation. Or turn leftovers into stuffed bell peppers by filling halved peppers with the casserole mixture and baking until hot—suddenly yesterday’s dinner is a brand new treat.
Make Ahead and Storage
Storing Leftovers
Cover the cooled casserole tightly with foil or transfer to airtight containers. Refrigerate for up to 4 days. The flavors will deepen, making each reheated slice even more crave-worthy.
Freezing
This casserole is freezer-friendly! Once completely cooled, wrap the dish well in foil and plastic wrap, or portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a 350°F (175°C) oven, covered, for about 20 minutes. For single servings, a microwave works too—just heat in 1-minute increments until steamy throughout. Adding a dash more cheese on top before reheating brings it right back to bubbly glory.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or even chicken make deliciously lighter alternatives. Just keep in mind that you may want to add a splash more olive oil, as lean poultry can be drier than beef.
Do I need to peel the zucchini?
No need to peel—the zucchini’s skin is tender, nutritious, and adds a lovely pop of color to the casserole. Just wash and trim before slicing or dicing.
Can I add more vegetables?
Definitely! Mushrooms, bell peppers, or spinach blend right in. Simply sauté additional veggies with the onion and garlic to build even more layers of flavor and texture.
Is the Ground Beef and Zucchini Casserole gluten-free?
Yes, this entire recipe is naturally gluten-free as written, just be sure all seasonings and cheeses are free from added fillers.
Can I assemble it in advance?
Yes, you can assemble the whole casserole a day ahead, cover tightly, and refrigerate. Pop it in the oven when you’re ready—just add an extra 10 minutes or so to the baking time if starting cold.
Final Thoughts
Once you taste the savory, cheesy layers of this Ground Beef and Zucchini Casserole, you’ll see why it’s such a cherished favorite in so many kitchens. Don’t wait for a special occasion—gather your ingredients, give it a try, and get ready for happy faces around the dinner table!
Print
Ground Beef and Zucchini Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting and flavorful Ground Beef and Zucchini Casserole that’s perfect for a cozy family dinner. Layers of seasoned ground beef, tender zucchini, and a cheesy topping, baked to perfection.
Ingredients
For the Ground Beef:
- 1 lb ground beef (lean preferred)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Casserole:
- 2 medium zucchini, diced or sliced
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons olive oil
- Optional: ¼ teaspoon red pepper flakes (for spice)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the Ground Beef: Brown ground beef in a skillet, drain excess fat, then add onion, garlic, tomato paste, diced tomatoes, seasoning, salt, and pepper. Simmer for 5 minutes.
- Prepare the Zucchini: Sauté zucchini in olive oil until tender.
- Assemble the Casserole: Layer zucchini, beef mixture, and cheese in a baking dish.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10–15 minutes until golden.
- Cool and Serve: Let the casserole rest for 5–10 minutes before slicing.
Notes
- You can customize this casserole by adding other vegetables like bell peppers or mushrooms.
- For a lighter version, use ground turkey instead of beef.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Ground Beef, Zucchini, Casserole, Cheesy, Easy, Family Dinner
