I have one more recipe for all you gardeners with a zucchini surplus. This time, I combined the zucchini with ground beef to make a casserole.
Because we all need easy dinner recipes for busy weeknights!
And, when you can make something with delicious traditional flavors but make it a little more healthy, it feels like such a win!
No simple carbs, just lots of veggies and burger.
My 2 favorite words: easy and cheesy!
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🥘 Ingredients
I had a couple priorities with this casserole. Keep it low carb was one, so that means no rice or pasta. I also wanted to avoid using a can of soup, but still wanted a simple ingredient list. I was delighted when I was able to accomplish all these goals.
The primary ingredients are of course ground beef and zucchini. The “sauce” is a can of diced tomatoes and a half can of tomato paste.
To give the dish a little Italian flavor, I add onion, garlic, Italian seasonings and, of course, cheese. Because there’s no such thing as too much cheese!
How to make this ground beef zucchini casserole
Start by browning the onions and ground beef. While that is browning, I like to slice up the zucchini. With a food processor this is about a one-minute job, but it can certainly be done by hand. Just try to get the slices as evenly thin as possible so they all cook at the same speed.
Once the meat is brown, add the garlic and seasonings. Then add the can of diced tomatoes, the tomato paste, and water. Mix well to make a sauce and to fully incorporate the meat. Simmer this mixture for about 10 minutes.
Mix in the zucchini and Parmesan cheese, then transfer to a casserole dish. Top with shredded cheese, cover and bake for 30 minutes, then uncover and bake for 10-15 minutes more. Allow to rest for 10-15 minutes before serving.
🍲 How to serve this casserole
Because the zucchini will release water when heated, this does end up being a little “soupy” in texture. It makes a fantastic bowl meal!
I eat it just as is, to keep my carbs in check. But it is also great with a side of rice or noodles (or zoodles!) if you want to round out the meal a little more.
If you want less liquid in the casserole, you could bake uncovered for the whole time to promote evaporation. Use a larger (deeper!) casserole dish for this to minimize the sauce from bubbling too much and making a mess in the oven!
If desired, you could also finish with a few minutes under the broiler to brown the cheese on top. Browned cheese . . . mmm.
You’ll want to make this easy casserole a regular in your meal rotation!
Frequently Asked Questions
Absolutely! Ground turkey or chicken can be used as a leaner alternative to ground beef. Just adjust the cooking time accordingly, especially when browning, as these meats tend to cook faster.
You can easily prepare the casserole and refrigerate it for up to 24 hours before baking. This makes it a convenient option for meal prepping, especially for busy weeknights.
📖 Recipe
Zucchini Casserole with Ground Beef
Ingredients
- 1-2 tablespoons olive oil for cooking
- 1 onion medium yellow, chopped
- 3 garlic cloves minced
- 1 pound ground beef
- 14 oz can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
- ½ cup Parmesan cheese shredded
- 1 pound zucchini sliced
- 1 cup cheese Italian blend
Instructions
- Heat oil in skillet on medium heat. Add onions and cook 2-3 minutes until softened but not brown.
- Add ground beef. Break up the meat and cook, stirring regularly, until fully brown, about 4-5 minutes. (Drain any excess fat at this point, if applicable)
- Add Italian seasoning, salt and pepper and minced garlic. Stir and cook for one minute.
- Add diced tomatoes, tomato paste and water. Mix well to make a sauce. Bring to a boil, then lower the heat and simmer, uncovered, for 7-10 minutes.
- Add Parmesan cheese and zucchini and stir until well coated in sauce. Remove from heat.
- Transfer mixture to a 2- to 3- quart casserole dish. Top with shredded Italian cheese.
- Cover and bake in a 375F oven for 30 minutes. Remove cover and bake an additional 10 to 15 minutes uncovered. Remove from oven and allow to rest at least 10 minutes before serving.
Video
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
If you enjoyed this zucchini and ground beef casserole, you might also like these:
- Chicken with sun-dried tomato pesto sauce
- Zucchini and corn fritters
- Zucchini and yellow squash in the microwave
- Mississippi Chicken
- Jalapeno Popper Hasselback Chicken
- Butternut Squash Spaghetti Bake
- Keto Taco Casserole
- Air Fryer Broccoli
and check out the web story I made for this fun and delicious casserole!
Marlene
Great flavor!!! My husband is the chef in our house but when I made this, he was very impressed! We both had seconds!
Great recipe, will defintely make this again.
Sula
Wonderful! Thanks for the kind review!
Celeste
Pretty darn and super simple. I diced up the zucchini and threw it in with the onions and burger and cooked it all together. Absolutely no need to cook it separately. Mix with seasonings and cheese, pour into greased casserole dish and you are good to go. Couldn't be any easier. This one goes into rotation.
Sula
Lovely shortcut, thanks for sharing!
martha coursey
just what i was looking for to use up my zucchini. however, i do have a question. in the ingredients you listed tomato paste but in the directions you said tomato sauce. which is correct?
thanks
Sula
Oh goodness, thank you for noticing that. It should be tomato paste - making the correction now!
martha coursey
Thanks. Know what i will be having for supper tonight!!
Sula
Enjoy!
Rob
It's funny, I invented this recipe on my own as well. I came up with the same flavors and strategy and it comes out great. I also have a Mexican version. I agree that it works without the meat. It's not quite as good. I bet this recipe has been invented thousands of times. I also didn't realize one of my "inventions" turned out to be Middle Eastern Shakshula which has probably been around for centuries. The things I come up with when emptying the fridge!
Sula
Sometimes the need to empty the fridge can make the best creations!
Gabriela Herrera
I love how easy this recipe is to veganize. I find these type of recipes great because not only can I enjoy them but so can my husband.
Sula
Oh yes, this will please most any palate!
Luca - Ruoka on valmis
Not a fan of meat but this looks really delicious. I sent the recipe to my family to try it out!
Sula
I'm sure they will love it!
Chrissie O.
This is DE-LISH with lentils cooked instead of ground beef!!! Gives a similar mouth feel/texture, and keeps is veggie + protein!!! You will NOT be disappointed!!! If you are doing lentils, watch your liquid accordingly, or cook separately and add at the end!!! Cheers!!!
Sula
I love the lentils idea - I think I'll try that for a meatless meal! Thanks for letting me know!
Gina Abernathy
Looks great! I am always looking for more ways to use my zucchini.
Sula
yes it seems like if you have zucchini, have a LOT!