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Ground Beef Zucchini Casserole

Ground Beef Zucchini Casserole tast
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This irresistible Ground Beef Zucchini Casserole is a cheesy, hearty, and naturally gluten free dinner option ready in just 30 minutes. Made with lean ground beef, fresh zucchini, yellow onions, diced tomatoes, and a generous layer of mozzarella cheese, it’s the perfect balance of comfort and nourishment. Great for meal prep and perfect as a leftover casserole too.

Ingredients

Scale

  • 2 medium zucchinis (about 2 lbs), sliced into 1/2″ rounds

  • 1 tbsp olive oil

  • 1 small yellow onion, finely 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
    Optional Add-ins:

  • 1/2 cup cottage cheese

  • 1/4 cup parmesan cheese

  • 1/2 tsp garlic powder

Instructions

  • Preheat oven to 375°F. Lightly grease a casserole dish.

  • In a large skillet over medium-high heat, add olive oil and sauté yellow onion for 3–4 minutes until softened. Add garlic and cook 1 minute more.

  • Add ground beef, season with salt, pepper, and Italian seasoning. Cook until browned.

  • Stir in diced tomatoes and simmer for 5 minutes.

  • Layer half the zucchini slices in the prepared dish. Add half the beef mixture, then half the mozzarella. Repeat layers.

  • Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until cheese is bubbly and golden.

 

  • Let rest for 5 minutes before serving.

Notes

  • Swap ground beef for ground chicken to reduce saturated fat.

  • Add cottage cheese between layers for creaminess.

 

  • Store leftovers in the refrigerator for up to 24 hours.

Nutrition

Find it online: https://bibodo.com/ground-beef-zucchini-casserole/