Cheesy Beef & Zucchini Casserole

Why You’ll Love This Recipe

• A delicious low-carb dinner option that doesn’t skimp on flavor.

• Perfect for meal prep, as it reheats beautifully.

• Uses simple, everyday ingredients you probably already have on hand.

• Family-friendly, even for picky eaters who aren’t big fans of vegetables.

• Easy to customize with extra veggies, different cheeses, or seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef
• 2 medium zucchinis, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs (optional)

Directions

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté for 2–3 minutes until fragrant.

3. Add ground beef, breaking it apart with a spatula. Cook until browned, about 5–7 minutes. Drain excess fat if needed.

4. Stir in zucchini, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 5 minutes until zucchini softens slightly.

5. Transfer mixture to a greased 9×13-inch baking dish.

6. Sprinkle cheddar and mozzarella evenly on top. Add breadcrumbs if using.

7. Bake for 25–30 minutes, until the cheese is bubbly and golden brown.

8. Let cool slightly before serving.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Use ground turkey or chicken for a lighter protein option.

• Swap zucchini for yellow squash or eggplant for a twist.

• Try pepper jack or gouda instead of cheddar for a different cheese flavor.

• Make it spicy with red pepper flakes or diced jalapeños.

• Add mushrooms, spinach, or bell peppers for extra vegetables.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freeze portions for up to 2 months. Thaw in the refrigerator before reheating.

• Reheat in the oven at 350°F until warmed through, or microwave for 2–3 minutes.

FAQs

Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance, cover, and refrigerate. Bake when ready.

Can I freeze this casserole before baking?

Yes, assemble the dish, cover tightly, and freeze. Bake from frozen at 375°F, adding 10–15 extra minutes.

What can I use instead of breadcrumbs?

Crushed rinds, almond flour, or just skip them for a low-carb version.

How do I prevent watery zucchini in casseroles?

Lightly salt the zucchini slices and let them sit for 10 minutes, then pat dry before cooking.

Can I make this casserole vegetarian?

Yes, substitute the beef with plant-based ground meat or lentils.

What side dishes go well with this casserole?

A fresh garden salad, roasted vegetables, or garlic bread pair well.

Can I use fresh tomatoes instead of canned?

Yes, just dice about 2 cups of fresh tomatoes and drain excess liquid.

How do I keep the cheese from burning?

Cover the casserole loosely with foil for the first 15 minutes, then uncover to finish.

Is this recipe keto-friendly?

Yes, just skip the breadcrumbs and ensure your diced tomatoes don’t have added sugar.

Can I double the recipe?

Yes, bake it in two 9×13-inch dishes or one larger roasting pan. Increase baking time slightly if using a larger pan.

Conclusion

This Cheesy Beef & Zucchini Casserole is the perfect balance of comfort and nutrition, making it a go-to recipe for busy weeknights or family gatherings. With its cheesy, savory layers and endless variation options, it’s sure to become a household favorite.

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