Beef Zucchini Casserole
This beef zucchini casserole is a simple, hearty dinner made with seasoned ground beef, tender zucchini, marinara sauce, and melted cheese. Everything bakes together into a comforting, family-friendly dish that's easy to prepare and full of familiar flavors.
This post may contain affiliate links which won't change your price but will share some commission.
A Quick Look at the Recipe
✅ Recipe Name: Beef Zucchini Casserole
🕒 Ready In: ~40 minutes
👪 Serves: 6-8 servings
🍽 Calories: ~410 per serving (estimated)
🥣 Main Ingredients: Ground beef, zucchini, marinara sauce, mozzarella, Parmesan
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - simple skillet prep and oven bake
SUMMARIZE & SAVE THIS CONTENT ON
Perfect for busy weeknights, this casserole uses straightforward ingredients and comes together with minimal prep. The zucchini adds freshness and balance to the rich beef and cheese, making it a satisfying meal that doesn't feel heavy.
If you enjoy simple baked casseroles like this, you may also like our Asparagus Casserole, Sloppy Joe Casserole, or Philly Cheesesteak Casserole that come together with minimal prep.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Beef Zucchini Casserole:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Beef Zucchini Casserole:
- Recipe Notes & Tips:
- How to Store:
- Beef Zucchini Casserole FAQs:
- More Easy Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Beef Zucchini Casserole
Why You'll Love this Beef Zucchini Casserole:
Hearty and satisfying: Ground beef, marinara, and melted cheese make this filling and comforting.
Veggie-forward: Zucchini adds freshness and balance without overpowering the dish.
Easy to make: Simple skillet prep followed by a quick bake in the oven.
Family-friendly flavors: Mild seasoning and familiar ingredients make it a crowd-pleaser.
Great for leftovers: Reheats well for easy lunches or next-day dinners.
Key Ingredients:
- ground beef. Provides a hearty, protein-rich base. You can use lean ground beef or substitute with ground turkey or chicken for a lighter option.
- zucchini. A low-carb alternative to pasta that absorbs the flavors of the dish. Slice evenly for consistent cooking.
- marinara sauce. Brings a rich, tomato-based flavor. Use a high-quality or homemade marinara sauce for the best taste.
- mozzarella cheese. Melts beautifully, creating a gooey, cheesy topping. Shred fresh mozzarella for the best texture.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Gluten-free option: This recipe is naturally gluten-free when using a gluten-free marinara sauce.
- Dairy-free option: Use dairy-free mozzarella and Parmesan-style shreds, or omit the cheese entirely for a lighter bake.
- Swap the protein: Ground turkey or ground chicken can be used instead of ground beef with similar results.
- Change the vegetables: Yellow squash, mushrooms, or diced bell peppers can replace some or all of the zucchini.
- Make it spicier: Add extra red pepper flakes or a pinch of crushed Calabrian chiles for more heat.
How to Make Beef Zucchini Casserole:
- Preheat the oven to 375°F and grease a 9x13 baking dish.
- In a skillet over medium heat, cook the ground beef, diced onion, and garlic until browned. Drain excess grease.
- In a large bowl, combine the cooked beef mixture, half the cheese, zucchini slices, marinara sauce, Italian seasoning, paprika, and red pepper flakes. Stir well.
- Pour the mixture into the greased baking dish and spread evenly. Top with the remaining mozzarella and Parmesan.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it rest for 5-10 minutes before serving.
Recipe Notes & Tips:
- Drain Excess Grease: If using higher-fat ground beef, drain the excess grease after browning to prevent the casserole from becoming too oily.
- Slice Zucchini Evenly: Cut the zucchini into even slices to ensure they cook uniformly. If they release too much moisture, pat them dry with a paper towel before mixing.
- Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Shredding fresh mozzarella and Parmesan will give the best texture.
- Let it Rest Before Serving: Allow the casserole to sit for 5-10 minutes after baking to help it set and make serving easier.
- Make It Spicier: Increase the red pepper flakes or add a dash of hot sauce to the meat mixture.
- Serving Suggestions: Serve this casserole with Italian Chopped Salad and Gluten-Free Focaccia.
How to Store:
Refrigerate: Let the casserole cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freeze: For longer storage, place cooled portions in freezer-safe containers or wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
Reheating: Preheat to 350°F and bake for 15-20 minutes until heated through.
Make Ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
Beef Zucchini Casserole FAQs:
Beef zucchini casserole stays firm when excess moisture is controlled. Drain the cooked ground beef well, slice the zucchini evenly, and avoid overbaking, which can cause the zucchini to release more liquid.
Zucchini does not need to be cooked ahead of time for beef zucchini casserole. Slicing it thinly allows it to soften fully while baking without becoming mushy.
Yes, beef zucchini casserole can be assembled up to 24 hours in advance and stored covered in the refrigerator. Bake just before serving for the best texture and melted cheese.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Beef Zucchini Casserole
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 4 small zucchinis, sliced
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 375°F and grease a 9x13 baking dish.
- In a skillet over medium heat, cook the ground beef, onion, and garlic until browned. Drain excess grease.
- In a large bowl, combine the cooked beef mixture, half the cheese, zucchini slices, marinara sauce, Italian seasoning, paprika, and red pepper flakes. Stir well.
- Pour the mixture into the greased baking dish and spread evenly. Top with the remaining mozzarella and Parmesan.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it rest for 5-10 minutes before serving.
Nutrition
Notes
-
- Drain Excess Grease: If using higher-fat ground beef, drain the excess grease after browning to prevent the casserole from becoming too oily.
- Slice Zucchini Evenly: Cut the zucchini into even slices to ensure they cook uniformly. If they release too much moisture, pat them dry with a paper towel before mixing.
- Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Shredding fresh mozzarella and Parmesan will give the best texture.
- Let it Rest Before Serving: Allow the casserole to sit for 5-10 minutes after baking to help it set and make serving easier.
- Make It Spicier: Increase the red pepper flakes or add a dash of hot sauce to the meat mixture.
Simple and so delicious! On the weeknight dinner rotation.
I made this today, used yellow squash, added 2 small bell peppers, that needed to be used. Was really good. Was not watery, fixed squash and wrapped in paper towels until ready to add to meat mixture.
Hi Linda! Glad you liked it! Thanks for the feedback 🙂
I'd leave out the Corn Kernels...too starchy, loaded with carb's1
to prevent some of the soupiness, maybe saute the zucchini a bit or use canned tomatoes, and drain well. Fresh tomatoes have a lot of liquid, as well as the zucchini.
Made this last night and it was delicious...accidentally forgot the corn, but it was still yummy! Mine was a little soupy though. Do you have any recommendations on how to fix that? Also, do you know the nutrition facts for this meal?
Great! Well, zucchini is pretty watery so what you can do if you have the extra time, is to salt the zucchini and let it sit for maybe 20 or so minutes and then squeeze some of the water out! I'll add it as a note in the recipe as well 🙂
This looks great but do you have any idea on how many calories this is per serving??
I really want to make this recipe, but I don't like the cream part, could I use just milk with a bit of flour instead? To thicken it up a bit??
Hi Esther! The family recipe that inspired this one is actually made with flour and milk! This recipe is just the low-carb/gluten-free version of it. So, it'll work perfectly. Unfortunately, I can't give you the quantities of milk and flour, because we always eye-balled it. Just add enough flour to get it to a nice thick saucy consistency 🙂 Hope it turns out good for you!
When do I add the corn? It's not in the recipe. Thanks
Hi Courtnay! Thanks for bringing that to my attention. I've fixed the recipe to include the corn. When I combine the zoodles with the ground beef and cheese sauce, I just add the corn in as well. Hope you like the recipe!
I made this last night! It was really tasty, but it had quite a bit of juice in the bottom of the casserole dish. Do you have any suggestions for making it no so soupy? Thanks for the recipe!
Hi Jeanette. That's strange, I've made this recipe myself plenty of times and haven't had an issue with soupiness. I would suggest salting the zucchini and letting it sit for a couple of minutes to draw the moisture out and then draining that before using it in the recipe. That way the zucchini will have a smaller water content and it should prevent soupiness. Hope this helps 🙂
I made this tonight didn't have corn used cauliflower rice an it was awesome
Awesome idea with the cauliflower rice! Glad it turned out delicious for you!:)