This satisfying ground beef zucchini bake is rich in flavor, naturally gluten-free, and quick enough for a 30-minute dinner. With healthy fats like monounsaturated and polyunsaturated fat, plus plenty of protein, it’s great for families, meal prep, or enjoying as leftovers the next day. Whether you prepare it as a layered casserole or as a zucchini hamburger bake, this dish delivers cozy comfort in every bite.
2 medium zucchinis (about 2 lbs), sliced into ½″ rounds
1 tbsp olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1 lb lean ground beef (or substitute ground chicken)
2 tsp Italian seasoning
½ tsp kosher salt
½ tsp black pepper
1 (28 oz) can diced tomatoes, drained
2 cups shredded mozzarella cheese
Optional Additions:
½ cup cottage cheese (extra creaminess)
½ tsp garlic powder (deepen flavor)
¼ cup parmesan cheese (cheesy finish)
Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
Add ground beef, breaking it up as it cooks, until browned. Drain excess fat if necessary.
Stir in Italian seasoning, salt, pepper, and drained diced tomatoes. Simmer for 5 minutes.
In a greased casserole dish, layer zucchini slices, followed by beef mixture, and sprinkle with mozzarella. Repeat layers until ingredients are used up.
If using optional additions, layer in cottage cheese and parmesan between zucchini and beef.
Finish with a generous layer of mozzarella on top.
Bake uncovered for 20–25 minutes, until cheese is bubbly and golden.
Remove from oven, let rest 5 minutes, then serve warm.
For lower moisture, lightly salt zucchini slices and pat dry before layering.
This dish reheats well, making it perfect for meal prep.
You can swap in ground turkey or chicken for a leaner version.
Find it online: https://bibodo.com/ground-beef-zucchini-casserole/