Description

This Zucchini Ground Beef Casserole is a hearty, comforting dish packed with layers of seasoned ground beef, fresh zucchini, tomatoes, and a cheesy topping. It’s an easy, low-carb meal that’s perfect for weeknights and a great way to use up extra zucchini!

Ingredients

Units Scale

For the Casserole:

1 lb ground beef (or ground turkey)

1 small onion, diced

2 cloves garlic, minced

2 medium zucchinis, sliced into half-moons

1 (14.5 oz) can diced tomatoes, drained

1 cup tomato sauce

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp red pepper flakes (optional)

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tbsp olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat & Prep:

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with olive oil or cooking spray.

2. Cook the Ground Beef:

In a skillet over medium-high heat, cook the ground beef until browned.
Add onion and garlic and sauté for 2 minutes.
Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 5 minutes.

3. Prepare the Zucchini Layer:

In a separate pan, heat 1 tbsp olive oil over medium heat.
Sauté the zucchini slices for 2-3 minutes, just until slightly tender.

4. Assemble the Casserole:

Spread half of the zucchini in the baking dish.
Layer half of the ground beef mixture on top.
Sprinkle with half of the cheddar, mozzarella, and Parmesan cheese.
Repeat layers with remaining zucchini, beef, and cheese.

5. Bake & Serve:

Cover with foil and bake for 20 minutes.
Remove foil and bake for another 10 minutes, until cheese is golden and bubbly.
Let cool for 5 minutes, then serve warm.

Notes

Want it extra creamy? Add ½ cup sour cream or ricotta between layers.
Low-carb alternative: Replace tomato sauce with low-carb marinara.

Make it ahead: Assemble up to 24 hours in advance, store in the fridge, and bake when ready.