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)

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Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté for 2–3 minutes until fragrant.
Add ground beef, breaking it apart with a spatula. Cook until browned, about 5–7 minutes. Drain excess fat if needed.
Stir in zucchini, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 5 minutes until zucchini softens slightly.
Transfer mixture to a greased 9×13-inch baking dish.
Sprinkle cheddar and mozzarella evenly on top. Add breadcrumbs if using.
Bake for 25–30 minutes, until the cheese is bubbly and golden brown.
Let cool slightly before serving.

Swap ground beef with turkey or chicken for a lighter version.

Replace zucchini with yellow squash or eggplant for variety.

Try different cheeses like pepper jack or gouda for a twist.

For a low-carb or keto version, skip the breadcrumbs.

To prevent watery zucchini, lightly salt and pat dry before cooking.