If you’re craving something hearty, flavorful, and absolutely comforting, Ground Beef Zucchini Casserole is about to become your new favorite weeknight hero. This simple dish brings together layers of tender zucchini, perfectly seasoned ground beef, and bubbly melted mozzarella for a meal that tastes like home. Not only does it pack incredible flavor into every bite, but it’s also a wonderful way to showcase fresh zucchini and get a little extra veg into your day. Whether you’re serving it to family or bringing it to a potluck, this casserole delivers serious satisfaction without any fuss.

Ground Beef Zucchini Casserole Recipe - Recipe Image

Ingredients You’ll Need

This Ground Beef Zucchini Casserole shines because the ingredients are humble but each one plays a key role in creating a delicious, crowd-pleasing meal. Use the best you can find—for example, fresh zucchini and lean ground beef really elevate the results.

Zucchini: Choose firm, glossy zucchinis for great texture and mild flavor that soaks up everything around it.
Olive oil: Adds a touch of richness and helps sauté the onions and garlic perfectly.
Onion: Brings sweetness and depth to the base of the casserole.
Garlic: A must for building that savory aroma everyone loves.
Lean ground beef: Keep things hearty without excess grease, letting the flavors balance beautifully.
Italian seasoning: Infuses the dish with gorgeous herby notes that feel classic and cozy.
Kosher salt: Essential for drawing out moisture from the zucchini and seasoning each layer.
Black pepper: Adds just enough bite to keep things interesting.
Diced tomatoes, drained: Adds juiciness and tang, binding everything together.
Shredded mozzarella cheese: Melts into irresistible, bubbly, golden goodness on top.

How to Make Ground Beef Zucchini Casserole

Step 1: Prep the Zucchini

Start by slicing your fresh zucchinis into hearty ½-inch rounds—no need to peel them, just trim the ends. Place the slices in a sieve or colander over the sink and sprinkle generously with kosher salt. This trick helps draw out excess moisture and ensures the casserole won’t turn watery. Let the salted zucchini rest for about 15 minutes, then rinse well under cold water and gently pat dry with paper towels. Skipping this step can leave you with a watery casserole, so it’s well worth the extra effort!

Step 2: Sauté Onion and Garlic

Heat your olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 2 minutes, just until it starts to soften and become translucent. Now toss in the minced garlic and cook, stirring for another minute. This really builds that savory base that will carry through the entire casserole.

Step 3: Brown the Ground Beef

Add your lean ground beef right into the skillet with the onions and garlic. Use a spoon to break it up and keep it moving, cooking until the meat is well-browned and there’s no trace of pink—usually around 5 minutes. Browning the meat properly is key for maximum flavor in your Ground Beef Zucchini Casserole.

Step 4: Add Tomatoes and Seasonings

Stir in the drained diced tomatoes, Italian seasoning, salt, and black pepper. Mix thoroughly to ensure the seasoning and tomatoes coat every bit of meat. Remove the skillet from the heat once the mixture is well combined—this beefy, herby mixture forms the heart of your casserole.

Step 5: Layer the Casserole

Preheat your oven to 350 degrees F. In an 8×8 baking dish, spread half of the savory beef mixture in an even layer. Top with half the salted zucchini rounds, arranging them evenly, and scatter half of the shredded mozzarella over top. Repeat with the rest of the beef mixture, remaining zucchini, and finish with a final layer of cheese. As the casserole bakes, the layers will meld together into a delicious, cheesy masterpiece.

Step 6: Bake and Rest

Pop the baking dish into your preheated oven and bake for 20 to 25 minutes, or until the cheese is melted and turning golden brown around the edges. Let the Ground Beef Zucchini Casserole rest for about 10 minutes after baking–this makes slicing and serving a breeze, and the flavors will be even better.

How to Serve Ground Beef Zucchini Casserole

Garnishes

Give your casserole the finishing touch with a sprinkle of chopped fresh parsley, basil, or a dusting of grated Parmesan right before serving. Not only does it make each piece look extra inviting, but those fresh herbs add a pop of color and brightness that complements the rich flavors inside.

Side Dishes

This dish can easily stand alone, but it’s wonderful paired with a leafy green salad with a zesty vinaigrette, some crusty bread for sopping up the juices, or garlicky roasted potatoes. These simple sides help round out the meal and let the Ground Beef Zucchini Casserole shine as the star.

Creative Ways to Present

If you’re serving a crowd or want to impress, scoop the casserole into individual ramekins for a personal touch. Another fun twist: turn leftovers into a loaded wrap or stuff them in a baked potato for a quick, delicious lunch the next day.

Make Ahead and Storage

Storing Leftovers

Leftover Ground Beef Zucchini Casserole keeps beautifully in the fridge. Simply let the casserole cool completely, then cover and refrigerate for up to 4 days. It’ll make speedy, delicious lunches or easy weeknight dinners you’ll look forward to.

Freezing

You can absolutely freeze this casserole for a make-ahead meal! Let it cool to room temperature, portion it out (or keep it in the baking dish), cover tightly with foil and a layer of plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, pop a serving in the microwave for a few minutes until hot, or warm larger portions in a 350 degree oven covered with foil until heated through. If you love a crisp cheesy top, uncover for the last few minutes to let the cheese brown up again.

FAQs

Can I substitute ground turkey or chicken for beef?

Absolutely! Lean ground turkey or chicken both work well if you want a lighter version. Just make sure to season generously and maybe add a splash of olive oil since poultry is leaner than beef.

Should I peel the zucchini first?

No peeling required—the skin adds a lovely color and holds up well in baking. Just give your zucchinis a good scrub and trim the ends before slicing.

Why do I need to salt and drain the zucchini?

Salting and draining helps draw out excess moisture so the casserole isn’t watery. It’s a simple but important step to get that perfect texture every time, especially with juicy vegetables like zucchini.

Can I assemble Ground Beef Zucchini Casserole ahead of time?

You sure can! Assemble the casserole, cover tightly, and refrigerate up to 24 hours in advance. Bake just before serving for maximum freshness and melty cheese perfection.

Is this recipe gluten-free?

Yes, Ground Beef Zucchini Casserole is naturally gluten-free as written! Just always check your labels for seasonings and canned tomatoes to be extra safe if you’re cooking for someone with celiac or a gluten sensitivity.

Final Thoughts

I can’t wait for you to try this Ground Beef Zucchini Casserole and taste just how delicious and satisfying a simple, wholesome recipe can be. It’s comforting, flexible, and guaranteed to have everyone coming back for seconds—give it a go and let it become a new staple in your kitchen, too!