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The Boat Shed Kitchen

Zucchini Ground Beef Casserole

Loaded with lean ground beef, sliced zucchini, tomatoes, and melty mozzarella, this casserole is a one-dish wonder. It’s flavorful, low in carbs, and ideal for a quick family dinner or a make-ahead lunch. Just 25 minutes in the oven and you’ve got a cheesy, craveable meal on the table.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 50 minutes
Servings: 4
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini sliced (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 pound lean ground beef
  • 2 teaspoons Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 28 oz can diced tomatoes, drained
  • 2 cups shredded mozzarella cheese

Method
 

  1. Slice zucchini into ½-inch rounds.
  2. Salt and let rest in a colander for 15 minutes.
  3. Rinse under cold water and pat dry thoroughly.
  4. Heat oil in a skillet. Add onion and cook for 2–3 minutes.
  5. Add garlic and ground beef. Cook until browned.
  6. See full steps with tips & photos → https://theboatshedcafe.com/zucchini-ground-beef-casserole/

Notes

• Don’t skip salting and drying the zucchini—it prevents sogginess.
• You can use ground turkey or chicken as a lighter alternative.
• Drain the tomatoes well to keep the casserole firm.