Description
This Ground Beef Zucchini Casserole is a cheesy, hearty, low-carb dinner made with layers of seasoned beef, tender zucchini, and rich tomato sauce. Perfect for busy weeknights, this comforting bake is easy to prepare and packed with flavor the whole family will love.
Ingredients
Scale
- 2 medium zucchini, sliced (about 2 pounds)
- 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 zucchini into ½-inch rounds. Place in a colander, sprinkle with salt, and let sit for 15 minutes to remove excess moisture. Rinse and pat dry.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes until softened.
- Add garlic and ground beef. Cook, breaking apart, until browned and fully cooked (about 5 minutes).
- Stir in diced tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
- Preheat oven to 350°F.
- In an 8×8 baking dish, layer half the beef mixture, half the zucchini, and half the cheese.
- Repeat layers with remaining ingredients.
- Bake for 20–25 minutes until cheese is melted and golden.
- Let rest for 10 minutes before serving.
Notes
- Salting the zucchini helps prevent a watery casserole.
- Use freshly shredded mozzarella for better melting and flavor.
- Letting the casserole rest helps it set for cleaner slices.
- Add red pepper flakes for a slight kick if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American / Italian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg