The Best Ground Beef Zucchini Casserole (Easy & Cheesy)

Jump to Recipe

This easy Ground Beef Zucchini Casserole layers savory meat sauce with fresh zucchini and gooey mozzarella for a comforting, low-carb dinner the whole family will love.

A delicious slice of cheesy ground beef zucchini casserole being lifted from a glass baking dish, showing layers of meat sauce with red tomato bites, tender zucchini, and a long mozzarella cheese pull. — The ultimate comfort food! This Ground Beef Zucchini Casserole is cheesy, savory, and so delicious.

Hey there, welcome to my kitchen! If you’re looking for a recipe that’s pure comfort in a dish, you’ve found it. This ground beef zucchini casserole is the perfect answer to “what’s for dinner?” on a busy night. It’s hearty, packed with flavor, and uses simple ingredients you might already have, especially if your garden is overflowing with zucchini (if it is, you have to try my Pecan Zucchini Bread too!). Best of all, I’ll show you the one simple trick to make sure it comes out perfectly rich and hearty—never watery. Let’s get cooking.

Jump to Section

Sections Here!

Key Takeaways

Quick & Easy: This dish comes together with minimal fuss. It’s a perfect one-pot chicken dinner kind of meal in casserole form.
Guaranteed No-Soggy Casserole: My essential salting trick ensures your zucchini is tender, not watery.
Crowd-Pleasing Flavor: The combination of savory meat sauce and gooey, melted cheese is a guaranteed hit with everyone.
Healthy & Hearty: It delivers all the comfort of a pasta bake but is packed with vegetables for a satisfying, low-carb meal.

Why You’ll Love This Ground Beef Zucchini Casserole

The Ultimate Comfort Food: It’s warm, cheesy, and savory—basically a hug in a bowl. Perfect for a cozy night in.
Irresistible Texture: You’ll love the contrast between the rich, chunky meat sauce and the tender-crisp zucchini, all under a blanket of perfectly golden-brown cheese.
Packed with Goodness: This casserole is a fantastic way to enjoy a veggie-forward meal. It’s as satisfying as my riced cauliflower mac n’ cheese because it’s so comforting yet secretly healthy.
Amazing for Meal Prep: The flavors get even better overnight, making it perfect for next-day lunches.

From My Garden to Your Table

This recipe has a special place in my heart, born from a classic summer dilemma: an overactive zucchini plant! I remember my first year of gardening, facing a mountain of zucchini and needing a delicious way to use it. I started with a simple, savory meat sauce, a bit like the sauce in that viral tomato feta pasta everyone loves, but instead of pasta, I layered in thick slices of fresh zucchini. The first time I pulled it from the oven, filling the kitchen with that incredible, herby aroma, I knew I’d created something special. It’s been our family’s favorite late-summer tradition ever since.

Ingredients for Ground Beef Zucchini Casserole

Zucchini (2 lbs): About 4-5 medium zucchini. You can also use yellow squash or a combination of both.
Olive Oil (1 tbsp): Avocado oil or another neutral oil works perfectly well as a substitute.
Onion (1 small): A yellow or white onion provides the best flavor base here.
Garlic Cloves (2): Minced. Feel free to add an extra clove if you love garlic as much as I do.
Lean Ground Beef (1 lb): I recommend 90/10 lean. For a different flavor, try substituting ground Italian sausage (casings removed).
Italian Seasoning (2 tsp): A store-bought blend is fine, but using a quality seasoning makes all the difference.
Kosher Salt & Black Pepper (½ tsp each): Plus a bit more salt for prepping the zucchini.
Diced Tomatoes (1 28-ounce can): Be sure to drain them thoroughly. This is crucial for preventing a watery sauce.
Shredded Mozzarella Cheese (2 cups): For the best gooey melt, use low-moisture, whole-milk mozzarella that you shred yourself.

Equipment Needed

A 9×13 inch Baking Dish
A Large Skillet
A Colander (essential for the zucchini prep)
Cutting Board & Knife
Paper Towels

How to Make Ground Beef Zucchini Casserole Step-by-Step

A 4-image collage showing the steps to make ground beef zucchini casserole: 1. browning the beef in a skillet, 2. layering the zucchini in a dish, 3. spreading the meat sauce, and 4. topping with cheese before baking. — Follow these four simple steps for the perfect Ground Beef Zucchini Casserole every time!

Prep the Zucchini: Slice the zucchini into ½-inch rounds. Place them in a colander, sprinkle generously with salt, and toss. Let this sit for 15-20 minutes to draw out excess moisture.
Rinse and Dry Thoroughly: Rinse the salted zucchini under cold water. Pat the slices completely dry with paper towels—this step is the secret to a perfect casserole.
Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes until softened, then stir in the garlic until fragrant, about 1 minute more.
Brown the Beef: Add the ground beef to the skillet. Cook and crumble it until no pink remains, about 5-7 minutes. Drain off any excess grease.
Assemble the Sauce: Stir the drained tomatoes, Italian seasoning, salt, and pepper into the beef. Simmer for 2 minutes for the flavors to meld. Preheat your oven to 350°F (175°C).
Create the Layers: Spread half of the meat sauce in your baking dish. Top with half of the zucchini slices, then half of the mozzarella. Repeat with the remaining ingredients.
Bake to Perfection: Bake for 20-25 minutes, until the cheese is melted and bubbly with golden-brown spots.
Rest Before Serving: Let the casserole rest for 10 minutes before cutting. This helps it set for clean slices. It’s fantastic served with a side of my fun garlic parmesan cheeseburger bombs.

Expert Tips for the Best Results

Don’t Skip the Zucchini Prep: I cannot stress this enough. Salting and drying the zucchini is the non-negotiable step for a thick, hearty casserole.
Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that prevent a smooth, gooey melt. Grating your own is worth the two extra minutes.
Drain All Liquids: Ensure you drain the beef fat and the canned tomatoes very well. Every drop of liquid removed before baking helps improve the final texture.
Let It Rest: Giving the casserole 10 minutes to cool before slicing allows the layers to set, ensuring your slices hold their shape.
Make It Ahead: You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. It’s a great trick for a busy day, just like making my Blackstone chicken parmesan ahead of time.

Cheesy Ground Beef Zucchini Casserole Slice

What to Serve With Ground Beef Zucchini Casserole

A cool pasta salad, like my pistachio summer pasta salad.
Roasted broccoli or asparagus.
A side of crusty bread to mop up the sauce.

Storing and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and bake at 350°F for 15-20 minutes until heated through.

Nutrition Facts

Serving: 1/6th of casserole

Calories: 415kcal, Carbohydrates: 12g, Protein: 33g, Fat: 26g, Sodium: 780mg

Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About Ground Beef Zucchini Casserole

Why is my zucchini casserole watery?

This is the most common issue, and it’s caused by the high water content in zucchini. To prevent a watery dish, you must follow the step of salting, resting, and thoroughly drying the zucchini slices before assembling your ground beef zucchini casserole.

Can you cook ground beef and veggies in the same pan?

Yes, and it’s a great time-saver. Sautéing the onions and garlic before browning the beef in the same pan builds a delicious layer of flavor and means fewer dishes to clean.

How do you cook zucchini so it won’t get soggy?

The key is drawing out its moisture beforehand. The process of salting the zucchini slices forces the water out. Once you rinse and pat them dry, they will bake to a perfect tender-crisp texture instead of becoming soggy.

Final Thoughts

I hope this recipe becomes a new favorite in your home. It’s reliable, delicious, and a wonderful way to enjoy fresh produce. If you make it, please leave a comment and rating below—I love hearing from you!

And if you’re looking for another great healthy dinner, check out this grilled California avocado chicken.

Keep your cooking inspired—follow us now on Pinterest and Facebook for bite‑sized inspiration!