Irresistible Ground Beef Zucchini Casserole (Just 6 Ingredients!)

If you’re staring down a few zucchinis in your crisper wondering what on earth to do with them (besides spiralizing, again), this Ground Beef Zucchini Casserole is about to become your weeknight hero. It’s hearty, cheesy, and oh-so-cozy—like a warm hug in casserole form. Plus, it magically turns humble ingredients into a family favorite that even picky eaters won’t fuss over.

It all started with a bumper crop of zucchinis from my neighbor Linda (who means well, but goodness does she grow a jungle), and a pound of ground beef I forgot to freeze. Thirty minutes later, this layered beauty was bubbling away in my oven, and the house smelled like Nonna’s kitchen.

Whether you’re low-carb curious, trying to sneak more veggies into dinner, or just craving something satisfying without fuss, this casserole brings the flavor without the drama.

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Why You’ll Love This Ground Beef Zucchini Casserole

• One dish wonder: Protein, veggies, cheese—all layered in one pan.
• Kid-approved: They’ll be too busy loving the cheesy top to notice the zucchini.
• Low-carb comfort food: Great if you’re watching the carbs but still want cozy.
• Easy prep, easy clean-up: No fussy techniques or exotic ingredients here.
• Great for leftovers: Even better the next day!

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Ingredients

• 2 medium zucchinis, sliced into thin rounds
• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 lb lean ground beef
• 28 oz canned diced tomatoes, drained
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
• ½ tsp garlic powder (optional)
• ½ tsp dried oregano or Italian seasoning (optional)
• ¼ cup grated Parmesan cheese (optional, for topping)

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Instructions

Prep the Zucchini

Slice your zucchinis into ¼-inch rounds. Sprinkle lightly with salt and let them sit for 10 minutes. This draws out moisture (here’s why it matters{:dofollow}). Pat them dry with paper towels.

Cook the Beef

In a large skillet, heat olive oil over medium. Sauté diced onion for 2-3 minutes until soft. Add ground beef, season with salt, pepper, garlic powder, and oregano. Cook until browned and fully cooked—about 6–8 minutes.

Add Tomatoes

Stir in drained diced tomatoes. Simmer for 5–7 minutes, letting the flavors mingle and the sauce thicken a bit.

Assemble the Layers

Preheat your oven to 375°F (190°C). In a 9×13″ dish, layer half the zucchini, half the beef mixture, and 1 cup mozzarella. Repeat. Top with Parmesan if using.

Bake

Cover with foil. Bake for 25 minutes, then uncover and bake 10–15 more until the cheese is bubbly and golden.

Rest & Serve

Let it sit for 5–10 minutes before slicing. You’ll get cleaner slices and happier forks.

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Melania’s Tips for Perfect Banana Bread (Wait—Casserole 😄)

• Dry your zukes! Moisture is the enemy of a crisp-topped casserole.
• Cheese matters: Use whole-milk mozzarella for max melt and stretch.
• Don’t skip the rest: That 10-minute cool-off is when the magic happens.

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Bake It With the Littles

Let your kids:

• Layer the zucchini like edible Jenga.
• Sprinkle the cheese (warning: this may turn into a mozzarella blizzard).
• Taste-test the tomatoes—somehow it’s more fun from a spoon.

This recipe is a great way to involve them without chaos. No hot pans until the very end!

Want another kid-friendly dinner? Try our Cheesy Chicken Broccoli Bake next.

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Meal-Prep Magic

This casserole stores like a dream:

• Make-ahead: Assemble the whole thing a day before and refrigerate.
• Freeze: Bake, cool, then freeze in portions.
• Reheat: 350°F oven for 20–25 minutes or zap in the microwave.

Tip: Freeze in individual slices with parchment in between—hello, lunch savior.

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Healthier Swaps Without Losing the Magic

Want to lighten things up a bit? Try these:

• Ground turkey instead of beef
• Part-skim mozzarella
• Low-sodium diced tomatoes
• Add chopped spinach or mushrooms for bonus veg

Still hearty, still cheesy, still oh-so-satisfying.

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Leftover Remix

Here’s how we spin leftover casserole into new meals:

• Breakfast Hash: Reheat with an egg on top (yes, really).
• Stuffed Bell Peppers: Spoon into halved peppers, top with cheese, bake.
• Soup Starter: Chop it up and toss into broth for a chunky, cheesy soup.

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Gift It Like a Pro

Bringing dinner to a friend recovering from surgery or a new mama? This casserole travels beautifully. Assemble in a disposable foil pan, wrap it up with baking instructions, and tuck in a little salad kit or mini dessert.

Bonus: It smells so good they’ll cry before they even take a bite. True story.

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FAQs

Can I use ground turkey instead of beef?
Yes! Turkey works great—just add a splash of Worcestershire for depth.

How do I keep it from being watery?
Salt and dry your zucchini, and simmer the tomato-beef mixture to reduce excess liquid.

Can I make it dairy-free?
Try plant-based mozzarella and skip the Parmesan. The flavor will still hold up.

How long does it keep in the fridge?
Up to 4 days in an airtight container. It reheats like a champ.

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Final Thought

There’s something truly comforting about a Ground Beef Zucchini Casserole—simple ingredients, baked into something the whole family devours (even the green-suspicious ones). It’s a love letter to weeknights, to making the most of what you have, and to the kind of meals that taste even better in pajamas.

So next time zucchini threatens to overrun your kitchen, don’t spiral. Bake this casserole instead.

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