Best Ground Beef Zucchini Casserole Recipe

Oh my gosh, you have to try this ground beef zucchini casserole! It’s been my weeknight dinner hero for years – the kind of dish I whip up when I’m running late but still want something hearty and delicious on the table. My kids actually cheer when they smell it baking (and that’s saying something!). The magic happens when juicy ground beef meets tender zucchini and that glorious melted mozzarella blanket on top. Best part? It comes together in about 45 minutes from start to finish. Trust me, this isn’t one of those fussy casseroles – just simple, satisfying comfort food that’ll have everyone asking for seconds.

Why You’ll Love This Ground Beef Zucchini Casserole

This casserole checks all the boxes for a perfect weeknight meal. Here’s why it’s become my go-to:

• Quick & easy: From chopping to serving, it’s done in under an hour – even faster if you prep the zucchini ahead!
• Packed with flavor: The Italian seasoning and garlic make it anything but boring.
• Kid-approved: The cheesy top makes veggies disappear – my picky eaters don’t even notice the zucchini!
• Nutritious: Lean protein from the beef plus all the goodness of fresh zucchini.
• Versatile: Works as a main dish or side, and leftovers taste even better.

Honestly, what’s not to love?

Ingredients for Ground Beef Zucchini Casserole

Here’s everything you’ll need to make this cozy, cheesy masterpiece – I promise it’s all simple stuff you might already have:

• 2 medium zucchini (about 2 pounds), sliced into ¼-inch rounds – not too thin or they’ll disappear!
• 1 tablespoon olive oil – for that perfect sauté
• 1 small onion, diced small (I like yellow for sweetness)
• 2 garlic cloves, minced – fresh is best here!
• 1 pound lean ground beef (85/15 works great)
• 2 teaspoons Italian seasoning – my secret flavor booster
• ½ teaspoon kosher salt + ½ teaspoon black pepper
• 1 (28 ounce) can diced tomatoes, drained (squeeze ’em to remove extra juice)
• 2 cups shredded mozzarella cheese – the melty crown jewel!

See? Nothing fancy – just good, honest ingredients that work magic together.

How to Make Ground Beef Zucchini Casserole

Okay, let’s get cooking! This casserole comes together so easily – I’ve made it half-asleep after soccer practice and it still turns out amazing. First things first: preheat your oven to 375°F (190°C). The real magic starts in a trusty skillet – I use my well-seasoned cast iron for this.

Heat that tablespoon of olive oil over medium heat and toss in your diced onion and minced garlic. Oh, that smell! Sauté until they’re soft and fragrant – about 3 minutes should do it. Now add your ground beef, breaking it up with a wooden spoon as it browns. Cook until there’s no pink left – usually 5-6 minutes.

Here’s where the flavor party starts: sprinkle in your Italian seasoning, salt, and pepper. Give it a good stir so every bite gets that herby goodness. Next, add the drained diced tomatoes and sliced zucchini. I like to gently fold these in so the zucchini keeps some shape.

Now transfer everything to a baking dish (I use a 9×13) and shower the top with shredded mozzarella – don’t be shy! Bake for 25-30 minutes until the cheese is gloriously bubbly and golden. Resist cutting right away – let it rest 5 minutes so it sets perfectly.

Pro Tips for the Best Ground Beef Zucchini Casserole

My hard-earned secrets? Drain excess fat after browning beef for better texture. For extra veggies, toss in mushrooms or bell peppers when sautéing onions. Want a crispier top? Broil the last 2 minutes – just watch it like a hawk!

Ingredient Substitutions and Variations

One of my favorite things about this casserole is how easily you can tweak it! Swap ground turkey for beef if you prefer – just add an extra teaspoon of Italian seasoning for flavor. Vegetarian? Try lentils or plant-based crumbles instead. I often toss in sliced mushrooms or bell peppers when sautéing the onions for extra veggies. Cheese lovers can mix in Parmesan or cheddar with the mozzarella. The possibilities are endless!

Serving Suggestions for Ground Beef Zucchini Casserole

This casserole is hearty enough to stand alone, but I love pairing it with garlic bread to soak up those delicious juices. A simple green salad with balsamic dressing cuts through the richness perfectly. On busy nights? Just add a loaf of crusty bread and call it dinner – nobody will complain!

Storing and Reheating Ground Beef Zucchini Casserole

Here’s the best part – this casserole tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven (350°F for 15-20 minutes) to keep that crispy cheese topping, but the microwave works in a pinch – just cover with a damp paper towel to prevent drying out. Pro tip: Sprinkle a little fresh mozzarella on top before reheating for that just-baked look!

Ground Beef Zucchini Casserole Nutritional Information

One hearty serving of this casserole packs about 320 calories, with 25g protein from the beef and cheese, 12g carbs (mostly from the zucchini and tomatoes), and 18g fat (the good kind from olive oil and mozzarella). Of course, exact numbers change slightly based on your specific ingredients – like if you use extra-lean beef or add more veggies. But overall? It’s a balanced, satisfying meal that keeps you full without weighing you down!

Frequently Asked Questions

Can I freeze this ground beef zucchini casserole?
Absolutely! Bake as directed, let it cool completely, then wrap tightly in foil or plastic before freezing for up to 3 months. Thaw overnight in the fridge and reheat at 350°F until bubbly – about 30 minutes. The zucchini texture changes slightly, but it’s still delicious!

Can I use fresh tomatoes instead of canned?
You bet! Substitute 2 cups chopped fresh tomatoes (seeds removed) for the canned ones. Just know fresh tomatoes release more liquid, so you might need to bake an extra 5-10 minutes to thicken the sauce. I sometimes add a tablespoon of tomato paste for richer flavor.

What if my zucchini releases too much water?
No worries! After slicing, toss the zucchini with a pinch of salt and let sit in a colander for 10 minutes. Pat dry with paper towels – this removes excess moisture that could make your casserole watery. Works like a charm every time!

Try this recipe tonight and let us know how it turns out! Tag me on social media with your cheesy masterpiece – I love seeing your kitchen creations!

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