Ground Beef Zucchini Casserole | Easy Low-Carb Dinner Idea

There’s something about this ground beef zucchini casserole that takes me right back to summer nights at home—windows open, garden zucchini stacked on the counter, and that unmistakable smell of bubbling cheese wafting through the kitchen. This one’s not just cozy; it’s cheesy, hearty, and gloriously low-carb comfort food.

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Why You’ll Love This Ground Beef Zucchini Casserole

This recipe is a weeknight wonder: it’s quick, deeply satisfying, and naturally low in carbs. You’ve got tender zucchini layered with rich, savory ground beef and a generous helping of gooey melted mozzarella. It’s keto-friendly, meal prep–ready, and perfect for picky eaters. Whether you’re cleaning out the fridge or feeding a hungry family, this one-pan dish makes dinner a breeze—and bonus, it freezes beautifully for later.

Ingredients You’ll Need

Key Ingredients

• Zucchini: The star! Tender, slightly sweet, and a great low-carb noodle alternative.
• Ground Beef: Lean ground beef brings the hearty base and tons of flavor.
• Onion & Garlic: Classic aromatics that bring the dish to life.
• Diced Tomatoes: Adds moisture and bright acidity.
• Mozzarella Cheese: Melts into golden, cheesy bliss.

Ingredient Tips & Swaps

Swap ground turkey or chicken if you want a lighter take. Italian sausage adds extra kick. No mozzarella? Go half cheddar, or swirl in a little ricotta or cream cheese for a creamy twist. If you’ve got fresh tomatoes from the garden, go for it—just cook them down a bit longer to release the liquid. Want extra veggies? Mushrooms, spinach, or eggplant are all fair game.

How to Make Ground Beef Zucchini Casserole

Step-by-Step Instructions

1. Salt the Zucchini: This is key! Sprinkle sliced zucchini with salt, let it sit 15 minutes, then pat dry. It helps pull out moisture so your casserole isn’t watery.
2. Cook the Aromatics: Sauté onion in olive oil for a couple of minutes, then toss in garlic and ground beef. Cook until the beef is no longer pink.
3. Add Tomatoes & Seasoning: Stir in drained diced tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
4. Layer It Up: In a greased 8×8 baking dish, layer half the beef mixture, then half the zucchini slices, and half the cheese. Repeat.
5. Bake: Pop it in a 350°F oven for 20–25 minutes until the cheese is golden and bubbly.
6. Rest: Let it sit for 10 minutes—this helps it firm up and makes slicing easier.

Make-Ahead and Storage Tips

Prep all components ahead of time, but assemble just before baking to keep it from getting soggy. Store leftovers in the fridge for 3–4 days. Reheat in the microwave or oven. While it’s not ideal for freezing after baking (zucchini texture changes), you can freeze the unbaked assembled casserole, tightly wrapped, for up to 3 months.

Easy Variations to Try

Feeling bold? Add sautéed mushrooms, chopped spinach, or colorful bell peppers between layers. Want more heat? A pinch of red pepper flakes or taco seasoning gives this dish a spicy, southwestern vibe. Going dairy-free? Try plant-based shredded cheese—just check the label for meltability.

Pro Tips for Perfect Results

• Salt & Drain: Never skip salting the zucchini—it’s the key to avoiding a watery mess.
• Choose Your Pan Wisely: An 8×8 dish gives you that deep, layered effect. A 9×13 will work too, but watch your bake time—it may cook faster.
• Let It Rest: Ten minutes post-oven gives the layers time to settle and firm up, making slicing easier and less messy.

More Zucchini Recipes to Try

If zucchini’s in your fridge and you’re wondering what to do next, you’ve got options. Try these next: our easy ground beef zucchini boats for a low-carb dinner alternative, the zucchini lasagna recipe that skips the pasta but keeps the flavor, or keep it simple with roasted zucchini squash as a simple and healthy side dish.

FAQ – Quick Answers for Common Questions

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