I absolutely love sharing this Ground Beef Zucchini Casserole Recipe with you because it’s such a comforting, satisfying dish that feels both hearty and fresh at the same time. When I first tried making casseroles with zucchini, I wasn’t sure how it would all come together, but this recipe surprised me—and my family goes crazy for it! The combination of lean ground beef, tender zucchini, and gooey cheese baked just right makes it a perfect weeknight meal or even a cozy weekend dinner.
You’ll find that this Ground Beef Zucchini Casserole Recipe is incredibly flexible and forgiving, which is great if you’re juggling a busy schedule like I am. Plus, it’s loaded with wholesome ingredients like quinoa and fresh veggies, so it’s both nourishing and filling without being overly heavy. I promise, once you try it, it’ll become a staple in your kitchen rotation!
Why You’ll Love This Recipe
- Simple Ingredients: Uses easy-to-find pantry staples and fresh veggies you probably already have on hand.
- Balanced and Hearty: Protein, veggies, and cheese all baked into one delicious casserole.
- Perfect for Meal Prep: Cooks up well in advance and tastes even better as leftovers.
- Kid-Friendly Comfort: My family loves how cheesy and flavorful this casserole is, making it a hit with everyone.
Ingredients You’ll Need
Getting the ingredients right really makes the Ground Beef Zucchini Casserole Recipe shine. Each one plays an important role in balancing the flavors and texture, and I’ll share some tips so you know exactly what to look for while shopping.
- Dry quinoa: This adds a lovely nutty texture and makes the casserole more filling—don’t skip cooking it first!
- Olive oil: Divided into two parts, it helps brown the beef and soften the zucchini just perfectly.
- Lean ground beef: Leaner is better here to avoid too much grease—it keeps the casserole balanced and healthy.
- Garlic cloves: Fresh garlic brings out wonderful aroma and flavor that you’ll definitely notice.
- Yellow cooking onion: Adds sweetness and depth when cooked down until translucent.
- Zucchinis: Go for firm, fresh zucchinis around 2 pounds, sliced to ¼ inch thick for nice layering.
- Salt and black pepper: Season well at every stage for the best taste.
- Low sugar tomato sauce (marinara): Keeps the casserole light without overpowering sweetness.
- Dried oregano, garlic powder, Italian seasoning: These spices brighten and unify the flavors beautifully.
- Cottage cheese or ricotta cheese: I like the creaminess this adds—it helps keep the casserole moist and tender.
- Mozzarella cheese: Plenty of shredded mozzarella makes the dish decadently cheesy and bubbly on top.
- Parmesan cheese: Sprinkled on top for a salty, savory finish and a golden crust.
- Fresh basil: Essential for garnish—it adds freshness and a lovely pop of color.
Variations
I love tweaking this Ground Beef Zucchini Casserole Recipe sometimes to fit what’s in my fridge or match whatever mood I’m in. Don’t be afraid to adjust it—the best recipes are the ones you make your own.
- Vegetarian variation: Swap the ground beef for cooked lentils or mushrooms—I’ve tried this and it’s surprisingly hearty and flavorful!
- Cheese tweaks: Try swapping mozzarella for provolone or adding a bit of sharp cheddar—my kids loved the twist.
- Spicy version: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a little kick.
- Seasonal swaps: In winter, toss in some frozen spinach or kale for extra greens—works beautifully.
How to Make Ground Beef Zucchini Casserole Recipe
Step 1: Prep and Sauté the Beef
Start by heating half the olive oil in a large pan over medium-high heat—this helps brown the ground beef nicely. Toss in the beef along with minced garlic and diced onions, seasoning with salt and pepper. Cook everything until the beef loses its pink color and the onions become translucent and fragrant. One trick I learned: drain the excess oil before moving the beef mixture to your casserole dish to prevent the casserole from becoming greasy.
Step 2: Cook the Zucchini
Without cleaning the pan, add the rest of the olive oil and toss in the zucchini slices, seasoning again. Cover the pan to steam the zucchini for about 5 minutes until soft but not mushy. This step is key because zucchini releases a lot of water and cooking it first helps avoid a watery casserole. When I first skipped this, my casserole was soggy, so don’t skip it!
Step 3: Assemble the Casserole
In your casserole dish, combine the cooked beef, zucchini, cooked quinoa, tomato sauce, spices, and cottage cheese (or ricotta). Add half the mozzarella cheese and stir gently until well mixed. Then spread it out evenly—this helps it bake consistently. Before baking, sprinkle the remaining mozzarella and parmesan on top for that irresistible golden, bubbly finish.
Step 4: Bake to Perfection
Bake the casserole at 375°F for about 25 minutes, then switch to broil for the last 5 minutes to get that beautiful browned cheese topping. Keep an eye on it during broiling so it doesn’t burn—every oven is a bit different. When it’s done, sprinkle with fresh basil for that final fresh pop that makes this dish so special.
Pro Tips for Making Ground Beef Zucchini Casserole Recipe
- Don’t Skip Pre-Cooking Zucchini: It prevents the casserole from getting watery by releasing moisture upfront.
- Use Lean Ground Beef: Reduces grease and keeps the casserole healthier and less oily.
- Broil for the Last 5 Minutes: This step gives a perfect cheesy crust that I just can’t resist.
- Season Throughout Cooking: Adding salt and pepper at each stage layers the flavors beautifully.
How to Serve Ground Beef Zucchini Casserole Recipe
Garnishes
Fresh basil is my top pick for garnish because it adds a vibrant, herbal note and beautiful green contrast. Sometimes I also sprinkle a few extra Parmesan shavings or a drizzle of good olive oil for an elegant finish. It just feels like the cherry on top and brings the dish together.
Side Dishes
I like pairing this baked casserole with a crisp green salad tossed in lemon vinaigrette or some garlic bread for soaking up all the delicious sauce. Roasted veggies or steamed asparagus work well too if you want to keep things light and veggie-focused. It really depends on the occasion and how hungry everyone is!
Creative Ways to Present
For special dinners, I sometimes serve this casserole in individual ramekins and top with a bit of fresh basil and a small cherry tomato for color. It feels polished and fun for guests. Another idea I’ve tried is layering zucchini slices vertically in glass baking dishes so you can see the colorful layers through the sides—my kids thought that was super cool!
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and they usually last about 3-4 days. When my family loves a recipe like this, that’s perfect because it reheats really well for quick lunches or dinners during the week.
Freezing
I’ve successfully frozen this Ground Beef Zucchini Casserole Recipe by portioning it into freezer-safe containers. Just cool completely before freezing. When it’s time to enjoy, defrost overnight in the fridge, and reheat in the oven until warmed through. The texture stays great, which is a lifesaver for busy days.
Reheating
I prefer reheating leftovers in the oven at 350°F, covered lightly with foil to keep it moist—about 15-20 minutes should do. Avoid microwaving if you can, as it sometimes makes the zucchini a little watery, but if you’re in a hurry, that works too! Just let it rest a few minutes before serving.
FAQs
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Can I use other types of meat in this Ground Beef Zucchini Casserole Recipe?
Absolutely! While ground beef is classic and flavorful, you can use ground turkey, chicken, or even sausage as delicious alternatives. Just adjust the seasoning as needed, especially if you’re using something with more fat or spices.
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What can I substitute for cottage cheese?
Cottage cheese adds creaminess and moisture, but ricotta cheese works just as well and creates a smoother texture. If you prefer, you can also use cream cheese or a mix of cream and shredded mozzarella, though it will slightly change the flavor profile.
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How do I prevent the casserole from becoming soggy?
The key is cooking the zucchini separately to release excess water before assembling the casserole. Also, draining any grease from the cooked beef helps maintain the right moisture balance, resulting in a perfectly textured casserole.
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Can I make this recipe gluten-free?
Yes! As long as your tomato sauce and seasonings are gluten-free, this casserole naturally fits a gluten-free diet. Quinoa is a great gluten-free grain choice that adds texture and nutrition without any gluten concerns.
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Is it possible to make this casserole dairy-free?
With a few swaps, yes. Use dairy-free cheese substitutes or nutritional yeast for that cheesy flavor, and skip cottage cheese or use a plant-based cream alternative. The texture will be different but still delicious if you adjust seasonings accordingly.
Final Thoughts
This Ground Beef Zucchini Casserole Recipe holds a special place in my heart because it’s one of those dishes that brings comfort and smiles without too much fuss. Whether you’re cooking for family or need a simple yet satisfying meal, it’s a recipe you’ll want to keep coming back to. Give it a try—you’ll enjoy the layered flavors and ease of prep as much as I do, and I’m cheering you on in your kitchen adventures!
Print
Ground Beef Zucchini Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Ground Beef Zucchini Casserole is a hearty and wholesome dish featuring lean ground beef, tender zucchini, and protein-packed quinoa baked together with a medley of Italian herbs and cheeses. It blends savory tomato sauce, fresh vegetables, and creamy cheeses to create a comforting meal perfect for family dinners or meal prep.
Ingredients
Quinoa
- 1 cup dry quinoa, cooked according to package instructions
Meat and Vegetables
- 2 tablespoons olive oil, divided
- 1 lb lean ground beef
- 3 cloves garlic, minced
- 1 cup yellow cooking onion, diced
- 6 zucchinis (approx 2 lbs), sliced into 1/4 inch rounds
- Salt and black pepper, to taste
Sauces and Seasoning
- 2 cups low sugar tomato sauce (marinara sauce)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon Italian seasoning
Cheeses
- 1 cup cottage cheese (ricotta cheese can also be used)
- 2 cups shredded mozzarella cheese
- 2 tablespoons parmesan cheese
Garnish
- Fresh basil for topping
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish to prevent sticking.
- Cook Quinoa: Cook 1 cup dry quinoa according to the package instructions, then set aside.
- Sauté Ground Beef and Aromatics: In a large pan over medium-high heat, heat 1 tablespoon of olive oil. Add ground beef, minced garlic, and diced yellow onion. Cook until the beef is no longer pink and the onions are fragrant and translucent. Season with salt and black pepper. Drain excess fat and transfer the cooked meat mixture to the casserole dish.
- Cook Zucchini: In the same pan, add the remaining 1 tablespoon olive oil. Once hot, add sliced zucchini, season with salt and pepper, cover, and cook for about 5 minutes until zucchini is softened.
- Combine Ingredients: To the casserole dish with meat, add cooked zucchini, cooked quinoa, tomato sauce, dried oregano, garlic powder, Italian seasoning, and cottage cheese. Add half of the shredded mozzarella cheese. Stir everything together gently using a spatula to combine well and spread the mixture evenly in the dish.
- Add Cheese Toppings: Sprinkle the remaining mozzarella cheese and the parmesan cheese evenly over the casserole.
- Bake Casserole: Bake in the preheated oven for approximately 25 minutes. Then switch the oven to broil and broil the casserole for an additional 5 minutes to brown and bubble the cheese on top. Watch carefully to avoid burning.
- Garnish and Serve: Remove from oven, top with fresh basil leaves, and serve warm.
Notes
- Nutrition information provided is an estimation and should be used as a guideline rather than absolute values.
- Ricotta cheese can substitute cottage cheese for a smoother texture.
- Use lean ground beef to reduce excess fat and calories.
- If you prefer a vegetarian version, substitute ground beef with cooked lentils or mushrooms and omit the meat.
- Quinoa can be substituted with cooked brown rice or couscous if desired.
Nutrition
- Serving Size: 1/6 of casserole (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 65 mg
