Description
This Ground Beef Zucchini Casserole is a wholesome, low-carb comfort dish made with savory ground beef, fresh zucchini, juicy tomatoes, and melty mozzarella cheese. It’s hearty, gluten-free, and easy to prepare, making it perfect for weeknight dinners.
Ingredients
- 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
Instructions
- Slice the zucchini into ½-inch rounds, place in a colander, sprinkle with salt, and let sit for 15 minutes. Rinse and pat dry.
- Preheat oven to 350°F (175°C).
- In a skillet over medium-high heat, heat olive oil, sauté onion for 2 minutes, then add garlic and ground beef. Cook until browned, about 5 minutes.
- Stir in drained tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
- In an 8×8-inch baking dish, layer half of the beef mixture, half the zucchini, and half the cheese. Repeat layers with remaining ingredients.
- Bake for 20–25 minutes or until cheese is melted and golden. Let rest for 10 minutes before serving.
Notes
- Salting the zucchini helps prevent a watery casserole.
- Swap ground beef with turkey or chicken for a lighter version.
- Add ricotta or cottage cheese for a creamier texture.
- Great for meal prep—store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
