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The Boat Shed Kitchen

Zucchini Ground Beef Casserole

Packed with tender zucchini, seasoned ground beef, juicy tomatoes, and a blanket of melty mozzarella, this baked casserole is a cozy dinner the whole family will love. No pasta, no fuss—just layers of flavor and cheesy goodness.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Calories: 400
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" rounds.
  2. Place in a colander and sprinkle with salt.
  3. Toss and let sit for 15 minutes.
  4. Rinse zucchini under cold water and pat dry with paper towels.
  5. Heat olive oil in a skillet over medium-high. Cook onion for 2 minutes.
  6. Add garlic and ground beef.
  7. See full steps with tips & photos → https://theboatshedcafe.com/zucchini-ground-beef-casserole-2/

Notes

  • Pat the zucchini very dry to avoid watery casserole.
  • You can use ground turkey instead of beef for a lighter version.
  • A sprinkle of Parmesan on top adds extra richness.