Zucchini Ground Beef Casserole

There’s something about a bubbling, cheesy casserole that instantly brings warmth to the table.

This Zucchini Ground Beef Casserole is my go-to dish when I’m craving comfort but still want something wholesome and balanced.

With layers of savory ground beef, tender zucchini, and gooey mozzarella, it’s satisfying without being heavy — and a total crowd-pleaser, even for those who usually side-eye zucchini.

Why You’ll Love This Recipe

Light but filling – Perfect for weeknights when I want something hearty but not carb-heavy.

Family-approved – Even picky eaters love the cheesy, meaty layers.

Simple pantry ingredients – No fancy ingredients, just good flavors.

Low carb & gluten-free – A healthier spin on comfort food.

Great leftovers – Tastes even better the next day.

What You’ll Need (Ingredient Highlights)

Zucchini – Fresh, thinly sliced rounds act as the “pasta” in this casserole.

Ground beef – Lean beef gives this dish its hearty base.

Onion & garlic – Adds depth and that familiar home-cooked aroma.

Italian seasoning – A simple way to layer in herby warmth.

Diced tomatoes – Brings in a bit of acidity and richness.

Mozzarella cheese – Because casseroles and cheese are a match made in heaven.

Pro Tips Before You Start

Salt the zucchini first – This step draws out moisture and prevents a soggy casserole.

Drain the tomatoes – Too much liquid will water down your layers.

Let it rest – A short rest after baking makes it easier to slice cleanly.

Use a mandoline slicer – For evenly thin zucchini slices.

How to Make Zucchini Ground Beef Casserole

Step 1: Prep the zucchini

Slice zucchini into ½-inch rounds.

Place them in a colander over the sink, sprinkle with salt, and toss to coat.

Let sit for 15 minutes to draw out excess water.

Step 2: Rinse & dry

Rinse zucchini slices thoroughly under cold water to remove the salt, then pat them completely dry using paper towels.

Step 3: Cook the aromatics

Heat olive oil in a large skillet over medium-high heat.

Add the diced onions and sauté for 2–3 minutes until softened.

Step 4: Brown the beef

Add minced garlic and the ground beef to the skillet.

Break the meat apart with a wooden spoon and cook until no pink remains, about 5–6 minutes.

Step 5: Add tomatoes & seasoning

Stir in the drained diced tomatoes, Italian seasoning, salt, and black pepper.

Simmer for a minute, then remove from heat.

Step 6: Layer it up

Preheat your oven to 350°F (175°C).

In an 8×8 inch baking dish, spread half the beef mixture on the bottom.

Layer half the zucchini rounds over it, then sprinkle with half of the mozzarella cheese.

Step 7: Repeat

Repeat with the remaining beef, zucchini, and cheese.

Step 8: Bake

Place the casserole in the oven and bake for 20–25 minutes, until the cheese is melted and beginning to brown on top.

Step 9: Rest & serve

Let the casserole rest for 10 minutes before slicing and serving.

Garnish with a little fresh basil or parsley if you’d like.

What to Serve It With

A crisp green salad with balsamic vinaigrette

Garlic bread (for those not counting carbs!)

Roasted vegetables like broccoli or Brussels sprouts

A light soup or bone broth starter

Variations / Substitutions

Swap the protein – Use ground turkey or chicken instead of beef.

Add veggies – Spinach, mushrooms, or bell peppers work beautifully.

Make it spicy – Add crushed red pepper or a dash of hot sauce.

Go dairy-free – Try plant-based mozzarella and skip the butter.

Use tomato sauce – If you want a saucier version, swap diced tomatoes with marinara.

Storage & Leftovers

Let the casserole cool completely, then store in an airtight container in the fridge for up to 4 days.

To reheat: Microwave individual portions or warm in a 350°F oven for 10–15 minutes.

This casserole also freezes well — just wrap tightly and freeze for up to 2 months.

Thaw in the fridge overnight before reheating.

FAQs

Can I make this ahead of time?
Yes! Assemble it up to 24 hours in advance, cover tightly, and refrigerate.

Do I have to salt the zucchini?
Yes — this prevents excess moisture and soggy texture in the casserole.

Can I freeze leftovers?
Absolutely. It freezes well for up to 2 months.

What’s the best way to reheat it?
Reheat covered in the oven or in the microwave until warm throughout.

Can I use yellow squash instead of zucchini?
Yes! They have a similar texture and flavor.

Can I add pasta or rice?
Sure, but it will no longer be low carb. Consider layering in cooked rice for a twist.

Is this keto-friendly?
Yes, as long as you stick to the ingredients and avoid added carbs.

Final Thoughts

This Zucchini Ground Beef Casserole hits the perfect balance of comfort and health.

It’s a meal I turn to when I want something cozy but still fresh and veggie-packed.

Whether you’re feeding a family, meal prepping, or just want something warm and cheesy, this casserole will never let you down.