Description
This ground beef zucchini casserole is an easy, cheesy, and low-carb comfort food made in just 40 minutes—perfect for weeknight dinners or meal prep!
Ingredients
2 medium zucchini (about 2 lbs), sliced into ½” rounds
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 lb lean ground beef
2 tsp Italian seasoning
½ tsp kosher salt
½ tsp black pepper
1 (28 oz) can diced tomatoes, drained
2 cups shredded mozzarella cheese
Instructions
1. Salt zucchini slices and let sit 15 minutes to draw out moisture. Rinse and pat dry.
2. Heat oil, cook onion 2 minutes, add garlic and beef, cook until browned.
3. Add tomatoes, seasoning, salt, and pepper to meat mixture. Remove from heat.
4. Preheat oven to 350°F.
5. In 8×8 pan: layer half meat mixture, half zucchini, half cheese. Repeat.
6. Bake 20–25 minutes until cheese is melted and golden.
7. Let rest 10 minutes before serving.
Notes
Salting zucchini is essential to avoid a watery casserole.
Smaller pans (8×8) allow deeper layers; 9×13 pans may require shorter cook time.
Prep meat, cheese, and zucchini in advance, but assemble fresh.
Resting after baking helps firm up the casserole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 258
- Sugar: 3g
- Sodium: 484mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 76mg