Description

This hearty Zucchini Casserole with Ground Beef is the kind of cozy, weeknight comfort food that comes together with simple pantry staples and plenty of fresh zucchini. Tender layers of zucchini are baked with a savory beef and tomato mixture, melty cheddar, and a crunchy breadcrumb topping for a balanced, family‑friendly meal that’s satisfying without being too heavy.

Ingredients

Scale

4 medium zucchinis, sliced into 1/4-inch rounds
1 pound (450 g) ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 oz / 410 g) diced tomatoes, drained
1 cup shredded cheddar cheese, divided
1 cup breadcrumbs
1 teaspoon Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil, plus more for greasing the baking dish
Fresh parsley, chopped, for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with a bit of olive oil or nonstick spray.
Prepare the vegetables by slicing the zucchinis into 1/4-inch rounds and chopping the onion. Mince the garlic and set everything aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until the onion is softened and translucent, stirring often so the garlic doesn’t burn.
Add the ground beef to the skillet, breaking it apart with a spoon or spatula. Cook for 5–7 minutes, until the beef is browned and no pink remains. Drain off excess fat if necessary.
Stir in the drained diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture cook for another 2–3 minutes to allow the flavors to meld and most of the liquid to evaporate slightly. Taste and adjust seasoning if needed, then remove from heat.
Layer half of the sliced zucchini evenly over the bottom of the prepared baking dish. Sprinkle lightly with a pinch of salt and pepper.
Spoon half of the beef mixture over the zucchini, spreading it into an even layer. Sprinkle with half of the shredded cheddar cheese.
Repeat the layers with the remaining zucchini, the rest of the beef mixture, and the remaining cheese on top.
Sprinkle the breadcrumbs evenly over the surface of the casserole, covering the cheese. For extra color and crunch, drizzle or mist a little olive oil over the breadcrumbs.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes, until the zucchini begins to soften and the casserole is heated through.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and the breadcrumb topping is golden brown.
Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley if desired, then serve warm.

Notes

To keep the casserole from getting watery, make sure the diced tomatoes are very well drained, and don’t slice the zucchini too thinly.
If your zucchini is extra juicy, you can sprinkle the slices lightly with salt, let them sit 10 minutes, then pat dry before layering.
Use freshly shredded cheddar for the best melt and flavor; pre-shredded cheese can be coated with anti-caking agents that affect texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course, Casserole
Method: Baked
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1/6 of casserole
Calories: 320 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 21 g
Cholesterol: 70 mg

Keywords: zucchini casserole with ground beef, cheesy zucchini bake, ground beef zucchini recipe, easy weeknight casserole, low carb friendly dinner