Ground Beef Zucchini Casserole is one of those dishes that just screams “family dinner” to me. I remember summers at my grandma’s house, and her overflowing zucchini garden. She’d whip up the most amazing meals, and this cheesy ground beef zucchini casserole recipe for dinner always felt special. The aroma of Italian seasoning and melted cheese, combined with the tender zucchini, is just heavenly. It’s a dish that’s both comforting and satisfying, and I’ve tweaked her original recipe to make it even easier and healthier. Trust me, you’ll love how simple it is to throw together this hearty main dish. This is the perfect way to use up all that summer zucchini! Let’s get cooking.
Why You’ll Love This Ground Beef Zucchini Casserole
Okay, so why am I so obsessed with this ground beef zucchini casserole? Let me tell you! It’s not just any old casserole; it’s a flavor explosion of Italian-inspired comfort food that the whole family will devour. Seriously, even picky eaters love it! Plus:
- It’s the perfect way to use up all that summer zucchini from your garden (or the farmer’s market!).
- If you’re watching your carbs, you’ll love that this is a naturally low-carb and gluten-free option.
- Dinner on the table FAST! The prep time is seriously quick.
- You don’t have to break the bank to make it—it’s filled with budget-friendly ingredients.
- It’s family-friendly and surprisingly filling—no one will leave the table hungry!
- Want to change it up? It’s super easy to customize with your favorite cheeses.
- This casserole is also great for meal prepping! Make it on Sunday and enjoy it all week.
Ingredients for Ground Beef Zucchini Casserole
Alright, let’s gather our goodies for this amazing ground beef zucchini casserole! The quality of your ingredients really shines through in this simple bake, so grab the best you can. Here’s what you’ll need:
- 2 medium zucchini, sliced (about 2 pounds): These are the star! They provide a mild, slightly sweet base and are packed with nutrients.
- 1 tablespoon olive oil: This is for sautéing the onion and garlic. I always use extra virgin for the best flavor.
- 1 small onion, diced: Adds a lovely savory base note to the whole casserole. Yellow or white onions work great.
- 2 garlic cloves, minced: Because what’s Italian food without garlic? It’s essential for that classic flavor.
- 1 pound lean ground beef: This is our protein! I like to use lean ground beef to keep things a little healthier, but you can use whatever you prefer.
- 2 teaspoons Italian seasoning: This is the magic blend that gives us that authentic Italian flavor. I like to make my own sometimes, but store-bought is perfectly fine.
- ½ teaspoon kosher salt: To enhance all the flavors. Don’t skip the salt!
- ½ teaspoon black pepper: A little goes a long way to add a touch of spice.
- 1 28 ounce can diced tomatoes, drained: These provide moisture and a little acidity to balance the richness of the beef and cheese.
- 2 cups shredded mozzarella cheese: This creates that gooey, cheesy topping we all crave! Feel free to experiment with other cheeses like provolone or a blend.
How to Make Ground Beef Zucchini Casserole
Ready to throw together this super simple and satisfying ground beef zucchini casserole? Trust me, it’s easier than you think! Just follow these steps, and you’ll have a delicious dinner on the table in no time. My way is so easy, even on a busy school night.
- Step 1: Prepare the zucchini: Slice your zucchini into about ½-inch rounds. Pop them in a colander or sieve, sprinkle generously with salt, and toss to coat. Let them sit for about 15 minutes—this draws out excess moisture so your casserole isn’t soggy. Rinse the zucchini really well under cold water to remove the salt, then pat them dry with paper towels.
- Step 2: Sauté aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until it’s softened and translucent, about 2 minutes. Then, toss in the minced garlic and cook until fragrant, about 30 seconds. Mmm, that’s the good stuff!
- Step 3: Brown the beef: Add the lean ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until the beef is browned all over, about 5 minutes. Drain off any excess grease.
- Step 4: Simmer the sauce: Stir in the drained diced tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a simmer and let it cook for a few minutes, allowing the flavors to meld together. The aroma at this point is just incredible!
- Step 5: Preheat the oven: While the sauce is simmering, preheat your oven to 350°F (175°C).
- Step 6: Layer the casserole: In an 8×8 inch baking dish, spread half of the ground beef mixture evenly over the bottom. Then, layer half of the zucchini slices over the meat, followed by half of the shredded mozzarella cheese. Repeat the layers with the remaining meat mixture, zucchini, and cheese.
- Step 7: Bake: Pop the casserole into the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
- Step 8: Rest: Once it’s out of the oven, let the ground beef zucchini casserole rest for about 10 minutes before slicing and serving. This helps it set up a bit and makes it easier to cut.
Pro Tips for the Best Ground Beef Zucchini Casserole
Want to take your ground beef zucchini casserole to the next level? These little tricks make a HUGE difference! I swear, once you try these, you’ll never go back to making it any other way. Trust me, I’ve made this dish a million times.
- Don’t skip salting the zucchini! It really does make a difference in preventing a soggy casserole.
- Use freshly grated mozzarella for the best melt and flavor. Pre-shredded often has cellulose that prevents it from melting as nicely.
- Don’t be afraid to experiment with different cheeses! Provolone, parmesan, or even a little bit of ricotta can add amazing flavor.
What’s the secret to perfect Ground Beef Zucchini Casserole?
Okay, my secret weapon? A touch of balsamic glaze drizzled over the top *after* baking. It adds a sweet and tangy complexity that just elevates the whole dish. Seriously, try it!
Can I make Ground Beef Zucchini Casserole ahead of time?
Absolutely! This is a fantastic make-ahead meal. Assemble the whole casserole, cover it tightly with foil, and store it in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it’s starting cold.
How do I avoid common mistakes with Ground Beef Zucchini Casserole?
The biggest mistake is ending up with a watery casserole. Make sure you salt and drain the zucchini properly! Also, don’t overcrowd the pan. If you have too much zucchini, bake it in two separate dishes or reduce the amount you use for a better result.
Best Ways to Serve Ground Beef Zucchini Casserole
Alright, you’ve got this amazing ground beef zucchini casserole fresh out of the oven – now what? First, give it a few minutes to cool slightly; it makes slicing *so* much easier. I love serving this as a complete meal, maybe with a simple side salad with a light vinaigrette to brighten things up. A crusty loaf of garlic bread is also a winner for soaking up all those delicious juices! This is also amazing served with a glass of your favorite red wine. Trust me; you will have a great meal on your hands!
Nutrition Facts for Ground Beef Zucchini Casserole
Okay, let’s talk nutrition! One serving of this delicious ground beef zucchini casserole is not only tasty but also packs a good balance of nutrients. Here’s a rough estimate per serving:
- Calories: 258kcal
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Protein: 26g
- Cholesterol: 76mg
- Sodium: 484mg
Remember, this is an estimate and may vary slightly depending on the specific ingredients you use. Enjoy this healthy take on a cheesy baked casserole!
How to Store and Reheat Ground Beef Zucchini Casserole
So, you’ve made this incredible ground beef zucchini casserole, and maybe you have leftovers (lucky you!). Here’s the best way to store and reheat it so it tastes just as amazing the second time around. First, let the casserole cool completely before storing. Then, transfer it to an airtight container—I like using glass containers. It will keep in the fridge for 3-4 days. For reheating, the microwave works great, but for the best texture, I recommend popping a slice in a skillet with a bit of olive oil, or even reheating in the oven until it’s warmed through and the cheese is bubbly again. Freezing isn’t really recommended for this dish, as the zucchini can get a bit watery when thawed.
Frequently Asked Questions About Ground Beef Zucchini Casserole
Got questions about making the best ground beef zucchini casserole? I’ve got answers! I’ve been tweaking and perfecting this recipe for ages, so I’ve learned a thing or two along the way. Here are some of the most common questions I get asked:
Can I use a different type of meat?
Absolutely! While I love the flavor of ground beef, you can totally swap it out. Ground turkey or even Italian sausage (removed from its casing) would be delicious. If you’re using sausage, you might want to reduce the amount of Italian seasoning you add, since sausage is already seasoned. You could also use a plant-based ground “beef” to make it vegetarian or vegan! Just adjust the cooking time as needed.
What other vegetables can I add?
Oh, the possibilities are endless! Bell peppers (diced), mushrooms (sliced), or even some spinach would be great additions to this zucchini casserole. Just sauté them along with the onions and garlic before adding the ground beef. If you’re adding spinach, stir it in right at the end, just until it wilts. You could also add some sun-dried tomatoes for an extra boost of flavor!
Can I use a different type of cheese?
Definitely! While mozzarella is a classic choice, feel free to experiment. Provolone would give it a slightly sharper flavor, while a blend of mozzarella and parmesan would add a nice nutty note. If you like a little spice, try adding some shredded pepper jack cheese. You could even use ricotta cheese in between the layers!
Variations of Ground Beef Zucchini Casserole You Can Try
The great thing about this ground beef zucchini casserole is how versatile it is! Feel free to get creative and adapt it to your own tastes and dietary needs. Here are a few ideas to get you started:
- Vegan: Swap the ground beef for a plant-based ground, use a vegan mozzarella alternative, and ensure your Italian seasoning is vegan-friendly.
- Gluten-Free: Good news, this recipe is naturally gluten-free! Just double-check that your Italian seasoning blend doesn’t contain any gluten-based fillers.
- Spicy: Add a pinch of red pepper flakes to the ground beef mixture for a little kick. Or, use a spicy Italian sausage instead of ground beef.
- Grilled Zucchini: For a smoky flavor, grill the zucchini slices before layering them in the casserole. This adds a delicious depth of flavor!
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Disgustingly Good Ground Beef Zucchini Casserole in 30
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Ground beef zucchini casserole is a hearty dish with ground beef, zucchini, tomatoes, and cheese. It is low carb and family-friendly.
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 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 28 ounce can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Instructions
- Slice the zucchini into ½” rounds. Put in a sieve or colander, sprinkle with salt, and toss.
- Let the salted zucchini sit for 15 minutes to draw out moisture.
- Rinse well under cold water to remove excess salt. Pat dry.
- Heat oil in a skillet over medium high. Add onions and cook until softened, about 2 minutes.
- Add garlic and ground beef, breaking up with a spoon, and cook until browned, about 5 minutes.
- Stir in tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
- Preheat oven to 350°.
- In an 8×8 baking dish, spread half of the ground beef mixture. Cover with half of the zucchini slices, then half of the mozzarella cheese.
- Repeat with the remainder of the meat mixture, zucchini slices, and cheese.
- Bake for 20 to 25 minutes, until the cheese is melted and beginning to brown.
- Let the casserole rest for 10 minutes before serving.
Notes
- Salting zucchini extracts water, preventing a soggy casserole.
- An 8×8 inch pan creates deeper layers. A 9×13 inch pan requires only one layer and less baking time.
- Prepare meat sauce, zucchini, and cheese ahead, but assemble right before baking.
- Let the casserole rest before serving for easier slicing.
- Store in the fridge for 3-4 days; reheat in the microwave.
- Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 258kcal
- Sugar: 3g
- Sodium: 484mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 76mg
