Beef Zucchini Casserole
Beef Zucchini Casserole is a simple, cozy dinner dish that is full of lots of zucchini and filling ground beef. Feed the whole family with this easy ground beef zucchini casserole. Best of all, this easy recipe gives you a complete meal in less than an hour!
This post may contain affiliate links which won’t change your price but will share some commission.
This ground Beef Zucchini Casserole recipe is the perfect balance of veggies and meat. One of our favorite easy dinner recipes, this meaty zucchini casserole is a great blend of ground meat, thinly sliced zucchini, seasoned marinara sauce, melty mozzarella cheese and garnished with parmesan cheese and fresh basil leaves.
An easy zucchini casserole is a great recipe to have in your rotation. This is filling while being low carb. It’s such a simple, easy casserole to make and it’s a great way to use your own garden zucchini! This is a great casserole to make during the summer months when you need to use up a ton of zucchini.
We’ve found it best to use marinara sauce instead of tomato sauce as it cooks down a bit more in the oven, preventing excess moisture. With all the moisture from the zucchini, you can end up with a sloppy mess! Make sure that you slice the zucchini as evenly as you can, too, so they all bake evenly.
We love to make Beef Zucchini Casserole on a Sunday when the whole family is together. If you have leftovers, they work great for busy weeknights. Store it in an airtight container for up to 4 days and simply reheat it for next time!
Why You’ll Love this Recipe:
Quick and Easy: Minimal steps and simple ingredients make this casserole effortless to prepare.
One-Bowl Prep: Everything is mixed together before baking, reducing dishes and cleanup.
Cheesy and Satisfying: A blend of mozzarella and Parmesan creates a rich, gooey, and flavorful topping.
Healthy and Low-Carb: Made with fresh zucchini instead of pasta, keeping it light yet filling.
Customizable: Adjust the seasoning, add extra vegetables, or spice it up to fit your taste.
Great for Meal Prep: Stores well in the fridge and reheats beautifully for easy lunches or dinners.
Ingredients to Make Beef Zucchini Casserole:
- 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.
- garlic cloves. Enhances the savory taste of the casserole. Fresh minced garlic is best, but garlic powder can be used in a pinch.
- 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 for the best taste.
- mozzarella cheese. Melts beautifully, creating a gooey, cheesy topping. Shred fresh mozzarella for the best texture.
- Italian seasoning. A blend of herbs that complements the marinara and beef. You can substitute with a mix of dried oregano, basil, and thyme.
How to Make Beef Zucchini Casserole:
- Preheat the oven to 375°F and grease a 9×13 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.
Recommended Equipment
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:
- Gluten-Free Sourdough Bread
- Chimichurri Roasted Vegetables
- Italian Chopped Salad
- Walnut Pear Salad
- French Onion Soup
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.
FAQs:
Zucchini naturally releases moisture while cooking. To reduce excess liquid, pat the zucchini slices dry before mixing them into the casserole. You can also lightly sauté them for a few minutes before assembling.
Absolutely. Chopped spinach, grated carrots, or diced tomatoes can be mixed in for added nutrients and flavor.
Yes, mozzarella and Parmesan work well, but you can also try cheddar, provolone, or pepper jack for different flavor profiles.
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 9×13 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.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Dinner Recipes:
Did You Make This Beef Zucchini Casserole Recipe?
If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!
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!:)