This Ground Beef Zucchini Casserole is everything you want in a hearty, wholesome meal—rich in flavor, loaded with protein, and perfectly low-carb. Juicy ground beef, sautéed onions, garlic, and Italian-seasoned tomatoes are layered with tender zucchini slices and melty mozzarella cheese for a dinner that’s satisfying without being heavy.
It’s ideal for busy weeknights, meal prep, or whenever you need a crowd-pleasing, gluten-free comfort dish that won’t leave you feeling weighed down.
Why You’ll Love This Casserole
Low-Carb & Gluten-Free – Great for keto or low-carb lifestyles.
Family-Friendly – Cheesy, flavorful, and picky-eater approved.
Meal Prep Magic – Perfect for prepping ahead and reheating all week.
No Fancy Ingredients – Simple pantry staples and fresh produce.
One Pan Bake – Easy to assemble and clean up.
Time Needed
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
2 medium zucchini, sliced into ½” rounds (about 2 lbs)
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 lb lean ground beef
2 tsp Italian seasoning
½ tsp kosher salt
½ tsp black pepper
1 (28 oz) can diced tomatoes, drained
2 cups shredded mozzarella cheese
How to Make Ground Beef Zucchini Casserole
Step 1: Prep the Zucchini
Slice the zucchini into ½-inch rounds. Place in a colander over the sink and sprinkle with salt. Let sit for 15 minutes to draw out moisture. Rinse under cold water, then pat dry thoroughly with paper towels.
Step 2: Make the Meat Mixture
In a large skillet, heat olive oil over medium-high. Sauté diced onion for 2 minutes until softened. Add garlic and ground beef. Cook until fully browned, breaking up the meat with a spoon—about 5 minutes. Stir in drained tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
Step 3: Layer the Casserole
Preheat oven to 350°F (175°C). In an 8×8-inch baking dish, spread half of the meat mixture. Layer half of the zucchini slices over it, then sprinkle with half of the mozzarella cheese. Repeat layers with remaining meat, zucchini, and cheese.
Step 4: Bake & Serve
Bake for 20–25 minutes, until the cheese is melted and bubbly with golden spots. Let the casserole rest for 10 minutes before slicing. This helps it firm up for clean servings.
Tips for Best Results
Salt your zucchini to prevent sogginess by drawing out excess water. Let the casserole rest before serving—it slices better when slightly cooled. Use an 8×8 pan for deep layers or a 9×13 pan for thinner ones.
Storage & Reheating
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or oven until warmed through. Freezing is not recommended as zucchini can become mushy after thawing.
Nutrition Info (Per Serving)
Calories: 258 kcal
Protein: 26g
Fat: 15g
Carbohydrates: 5g
Final Thoughts
This Ground Beef Zucchini Casserole is the weeknight hero your dinner rotation needs—wholesome, comforting, and packed with flavor in every cheesy, tomato-rich bite. Whether you’re watching your carbs or just want something cozy and satisfying, this one-pan wonder is sure to win over the whole table.
Print
Ground Beef Zucchini Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Ground Beef Zucchini Casserole is everything you want in a hearty, wholesome meal—rich in flavor, loaded with protein, and perfectly low-carb. Juicy ground beef, sautéed onions, garlic, and Italian-seasoned tomatoes are layered with tender zucchini slices and melty mozzarella cheese.
Ingredients
- 2 medium zucchini, sliced into 1/2-inch rounds (about 2 lbs)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 (28 oz) can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Instructions
- Slice the zucchini into 1/2-inch rounds. Place in a colander over the sink and sprinkle with salt. Let sit for 15 minutes to draw out moisture. Rinse under cold water, then pat dry thoroughly with paper towels.
- In a large skillet, heat olive oil over medium-high. Sauté diced onion for 2 minutes until softened. Add garlic and ground beef. Cook until fully browned, breaking up the meat with a spoon—about 5 minutes. Stir in drained tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
- Preheat oven to 350°F (175°C). In an 8×8-inch baking dish, spread half of the meat mixture. Layer half of the zucchini slices over it, then sprinkle with half of the mozzarella cheese. Repeat layers with remaining meat, zucchini, and cheese.
- Bake for 20–25 minutes, until the cheese is melted and bubbly with golden spots. Let the casserole rest for 10 minutes before slicing. This helps it firm up for clean servings.
Notes
- Salt your zucchini to prevent sogginess by drawing out excess water.
- Let the casserole rest before serving—it slices better when slightly cooled.
- Use an 8×8 pan for deep layers or a 9×13 pan for thinner ones.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat in the microwave or oven until warmed through. Freezing is not recommended as zucchini can become mushy after thawing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 258
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg
Keywords: ground beef zucchini casserole, low carb dinner, healthy casserole