This zucchini ground beef casserole is my answer to craving comfort food without the carb overload.
It’s packed with seasoned beef, juicy tomatoes, and layers of tender zucchini—all baked under a bubbly blanket of mozzarella.
Whether you’re eating low-carb or just want something warm and satisfying, this dish hits the spot every time.
Why You’ll Love This Recipe
Light yet filling – Packed with veggies and protein, no pasta needed.
Cheesy layers – Melted mozzarella makes everything better.
Flavor-packed – Herbs, garlic, onion, and tomatoes create a bold base.
Meal-prep friendly – Keeps well and reheats like a dream.
Naturally gluten-free – No substitutions necessary.
What You’ll Need (Ingredient Highlights)
Zucchini – Thinly sliced and salted to remove excess moisture.
Lean ground beef – Adds heartiness and savory flavor.
Diced tomatoes – Juicy and rich, the base of the meat sauce.
Mozzarella cheese – Melted and golden, perfect for topping.
Garlic and onion – Essential aromatics that build the flavor base.
Italian seasoning – A blend of herbs that ties everything together.
Salt and pepper – Foundational for seasoning each layer.
Pro Tips Before You Start
Salt and drain zucchini – This step keeps your casserole from getting watery.
Use lean beef – Prevents excess grease in the final bake.
Drain the tomatoes – Too much liquid will make it soggy.
Layer evenly – This ensures every bite has meat, veggie, and cheese.
Let it rest – Resting after baking helps the casserole set.
How to Make Zucchini Ground Beef Casserole
Step 1: Prep the Zucchini
Slice zucchini into ½-inch rounds and place in a colander.
Sprinkle with salt and toss to coat. Let sit for 15 minutes to draw out moisture.
Step 2: Rinse and Dry
Rinse the zucchini under cold water and pat dry thoroughly with paper towels.
Step 3: Cook the Beef Mixture
Heat olive oil in a skillet over medium-high.
Add diced onion and cook for 2 minutes.
Stir in garlic and ground beef; cook until browned and no longer pink, about 5 minutes.
Step 4: Add Seasoning and Tomatoes
Stir in drained diced tomatoes, Italian seasoning, salt, and pepper.
Mix well and remove from heat.
Step 5: Preheat the Oven
Preheat to 350°F (175°C).
Step 6: Assemble the Casserole
In an 8×8-inch baking dish, layer half the beef mixture, then half the zucchini slices, then half the mozzarella.
Repeat the layers with the remaining ingredients.
Step 7: Bake and Rest
Bake for 20–25 minutes, until cheese is melted and golden in spots.
Let rest for 10 minutes before slicing and serving.
What to Serve It With
Cauliflower rice or mashed potatoes
Garlic toast or crusty sourdough
Simple green salad with balsamic vinaigrette
Steamed green beans or roasted broccoli
A glass of red wine or sparkling water with lemon
Variations / Substitutions
Use ground turkey or chicken – For a leaner twist.
Add shredded carrots or mushrooms – Boost the veggie content.
Try cheddar or provolone – Mix up the cheese flavors.
Make it spicy – Add crushed red pepper flakes or chili powder.
Top with fresh basil or parsley – Adds brightness to the final dish.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Microwave or warm in a 350°F oven until heated through.
Freeze: Freeze baked portions individually for up to 2 months.
Meal prep tip: Make two and freeze one—future-you will thank you.
FAQs
Do I really need to salt the zucchini first?
Yes—it prevents excess moisture and keeps the casserole from becoming watery.
Can I make this ahead of time?
Yes! Assemble it ahead and refrigerate, then bake when ready.
Can I skip the cheese or use less?
You can, but cheese adds richness and helps bind the layers.
What’s the best way to slice the zucchini?
½-inch rounds work best—thick enough to hold texture without turning mushy.
Is this recipe keto-friendly?
Absolutely. It’s low in carbs and high in protein and fat.
Can I use tomato sauce instead of diced tomatoes?
Yes, but reduce the amount slightly to avoid excess moisture.
How do I make this spicier?
Add red pepper flakes or stir in a bit of hot sauce to the beef mixture.
Final Thoughts
This zucchini ground beef casserole is a feel-good dinner that checks all the boxes—easy, comforting, flavorful, and packed with veggies.
It’s the kind of meal that feels hearty without being heavy, and once you try it, it might just become your new favorite low-carb go-to.
Zucchini Ground Beef Casserole
Ingredients
Method
- Slice zucchini into ½" rounds.
- Place in a colander and sprinkle with salt.
- Toss and let sit for 15 minutes.
- Rinse zucchini under cold water and pat dry with paper towels.
- Heat olive oil in a skillet over medium-high. Cook onion for 2 minutes.
- Add garlic and ground beef.
- 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.
