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    Home » Main Dishes » Zucchini Casserole with Ground Beef

    Zucchini Casserole with Ground Beef

    Published: Sep 7, 2020 · Modified: Jul 27, 2022 by Sula · This post may contain affiliate links · 58 Comments

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    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!

    🥘 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!

    Zucchini casserole with ground beef in a white bowl

    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.

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    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.

    zucchini added to skillet with beef mixture
    Make the meat sauce in skillet
    casserole ingredients stirred
    Stir in the zucchini and cheese
    Zucchini casserole baked
    Bake and serve

    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.

    pin for zucchini and ground beef casserole

    You’ll want to make this easy casserole a regular in your meal rotation!

    zucchini ground beef casserole in a small white bowl sitting on a white napkin
    5 from 135 votes
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    Zucchini Casserole with Ground Beef

    An easy and delicious low carb casserole!
    Prep Time5 mins
    Cook Time55 mins
    Resting time10 mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 543kcal
    Author: Sula

    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

    Calories: 543kcal | Carbohydrates: 14g | Protein: 34g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 119mg | Sodium: 1251mg | Potassium: 974mg | Fiber: 4g | Sugar: 8g | Vitamin A: 867IU | Vitamin C: 34mg | Calcium: 454mg | Iron: 5mg

    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!

    « Grilled Broccoli in Foil
    Starbucks Medicine Ball Tea (Copycat - Medicine Bomb) »

    Filed Under: Beef, Main Dishes Tagged With: Carnivores, Low Carb

    Reader Interactions

    Comments

    1. Marlene

      August 16, 2022 at 5:38 pm

      5 stars
      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.

      Reply
      • Sula

        August 17, 2022 at 11:16 am

        Wonderful! Thanks for the kind review!

        Reply
    2. Celeste

      August 15, 2022 at 1:52 pm

      4 stars
      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.

      Reply
      • Sula

        August 15, 2022 at 5:39 pm

        Lovely shortcut, thanks for sharing!

        Reply
    3. martha coursey

      July 27, 2022 at 10:12 am

      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

      Reply
      • Sula

        July 27, 2022 at 4:24 pm

        Oh goodness, thank you for noticing that. It should be tomato paste - making the correction now!

        Reply
        • martha coursey

          July 28, 2022 at 1:54 pm

          Thanks. Know what i will be having for supper tonight!!

          Reply
          • Sula

            July 29, 2022 at 4:57 pm

            Enjoy!

            Reply
    4. Rob

      July 23, 2022 at 8:42 pm

      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!

      Reply
      • Sula

        July 25, 2022 at 6:41 am

        Sometimes the need to empty the fridge can make the best creations!

        Reply
    5. Gabriela Herrera

      August 15, 2021 at 6:24 am

      5 stars
      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.

      Reply
      • Sula

        August 16, 2021 at 12:38 pm

        Oh yes, this will please most any palate!

        Reply
    6. Luca - Ruoka on valmis

      August 14, 2021 at 4:06 pm

      5 stars
      Not a fan of meat but this looks really delicious. I sent the recipe to my family to try it out!

      Reply
      • Sula

        August 14, 2021 at 6:18 pm

        I'm sure they will love it!

        Reply
      • Chrissie O.

        August 11, 2022 at 10:47 pm

        5 stars
        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!!!

        Reply
        • Sula

          August 12, 2022 at 7:14 am

          I love the lentils idea - I think I'll try that for a meatless meal! Thanks for letting me know!

          Reply
    7. Gina Abernathy

      August 14, 2021 at 11:14 am

      5 stars
      Looks great! I am always looking for more ways to use my zucchini.

      Reply
      • Sula

        August 14, 2021 at 6:18 pm

        yes it seems like if you have zucchini, have a LOT!

        Reply
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