I love how this Ground Beef Zucchini Casserole brings together savory ground beef, fresh zucchini, juicy tomatoes, and melty cheese into one satisfying, wholesome dish. It’s the perfect comfort food that still feels light and nourishing.

Ground Beef Zucchini Casserole

Why You’ll Love This Recipe

I enjoy how easy and fuss-free this recipe is. With just a few everyday ingredients, I can whip up a delicious dinner that feels hearty without being heavy. It’s low in carbs, naturally gluten-free, and great for meal prep. Plus, the layers of cheesy goodness and well-seasoned beef give it a lasagna-like feel—without the pasta.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchini (about 2 lb), sliced
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 pound lean ground beef
2 teaspoons Italian seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
1 (28-ounce) can diced tomatoes, drained
2 cups shredded mozzarella cheese

directions

I slice the zucchini into ½-inch rounds, then place them in a colander, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. After that, I rinse and pat them dry.
I preheat the oven to 350°F (175°C).
In a skillet over medium-high heat, I warm the olive oil, sauté the onion for about 2 minutes until softened, then add the garlic and ground beef. I cook the beef, breaking it up, until it’s browned and fully cooked, about 5 minutes.
I stir in the drained tomatoes, Italian seasoning, salt, and pepper, then remove the pan from heat.
In an 8×8-inch baking dish, I layer half of the beef mixture, then half the zucchini slices, and half the cheese. I repeat with the remaining beef, zucchini, and cheese.
I bake the casserole for 20 to 25 minutes, or until the cheese is melted and golden. I let it rest for 10 minutes before serving.

Servings and timing

This recipe makes 6 servings.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes swap the ground beef with ground turkey or chicken for a lighter option.
For a cheesier twist, I mix in some ricotta or cottage cheese between the layers.
I love adding extra veggies like mushrooms, spinach, or eggplant. I treat eggplant like zucchini—salt it and let it sweat.
If I’m out of Italian seasoning, I use a mix of dried basil, oregano, and thyme.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for a quick meal or the oven at 350°F until it’s warmed through. I don’t recommend freezing it since the zucchini can release extra water and change the texture.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare the meat mixture and slice the zucchini a day ahead. Then I just assemble and bake when I’m ready.

Can I use regular ground beef instead of lean?

Definitely. I just make sure to drain the fat after browning so the dish doesn’t turn out greasy.

How do I keep the casserole from getting watery?

I always salt the zucchini slices and let them sit to draw out the moisture, then rinse and pat them dry. That step really helps.

Can I double this recipe?

Yes, I double everything and use a 9×13-inch baking dish. It still turns out great, just with slightly different layering.

Is this recipe gluten-free?

Yes, there are no breadcrumbs or pasta, so it’s naturally gluten-free and low in carbs too.

Conclusion

This Ground Beef Zucchini Casserole is one of those dishes I keep coming back to. It’s filling, flavorful, and super simple to make. Whether I’m trying to eat a bit lighter or just want a cozy dinner without a lot of effort, this recipe hits the spot every time.