Ground Beef and Zucchini Casserole
This Ground Beef and Zucchini Casserole is a simple, layered bake that combines tender zucchini rounds with a savory ground beef and tomato filling. Mozzarella cheese melts between the layers and over the top, creating a warm, cohesive dish that’s easy to slice and serve. It’s an easy, low-carb option that still delivers familiar comfort food flavors!
If you’re in the mood for something similar to a comforting lasagna but are watching your carbs, this beef and zucchini casserole is the answer! The three layers – ground beef and tomato mixture, sliced zucchini, and shredded mozzarella, simplifies dinner without compromising on flavor or comforting texture. Serve it as a standalone meal or combine forces with a light salad, roasted veggies, or garlic bread – if you dare!
What is ground beef and zucchini casserole?
This layered zucchini ground beef casserole is a hearty, low-carb alternative to traditional pasta-based bakes. In this recipe, the zucchini rounds take the place of lasagna sheets, adding structure and creating tender, flavorful layers that soak up the rich beef and tomato mixture. Using drained diced tomatoes keeps the casserole from becoming watery, while a topping of mozzarella melts into a golden, bubbly crust.
The beef filling is simple but packed with flavor – sautéed onions and garlic provide a savory base, while Italian seasoning and coriander add depth and a hint of freshness. Lean ground beef keeps the dish satisfying without being overly greasy, and a careful balance of salt and pepper brings everything together. Prepping the zucchini by salting and drying ensures the layers stay firm and the casserole slices neatly once baked.
This dish is easy to assemble and bakes in just 25 minutes, making it practical for a weeknight dinner. It’s a flexible recipe too – swap in regular ground beef, adjust the seasonings, or replace the mozzarella with a rich ricotta mixture. Once baked, the combination of tender zucchini, savory beef, and gooey mozzarella delivers all the comfort of a layered casserole without the added carbs!
Ingredients needed to make this layered zucchini casserole
- Zucchini: Keeps this casserole low in carbs as it acts as a delicious alternative to no-boil lasagna sheets. Make sure to slice them into uniform ½-inch rounds so that they cook evenly in the baked layers of this keto zucchini casserole with ground beef.
- Olive oil: I always use high-quality olive oil to soften the aromatics of a dish.
- Onion: Adds a slightly sweet addition to the beef mixture when softened.
- Garlic: For rich savory flavor, always use freshly minced garlic.
- Ground beef: I’ve used lean ground beef (80% – 90% lean ground beef works well), but you could use regular ground beef instead, if you prefer. Make sure to drain any excess grease.
- Italian seasoning: Gives the dish its Italian-style herbiness, similar to that of a classic Italian lasagna.
- Coriander: Fresh is best, but you can use a lower amount of dried coriander instead.
- Kosher salt and pepper: Enhances all of the flavors in this beef and zucchini casserole.
- Can diced tomatoes: Be sure to drain the tomatoes to avoid extra liquid in the casserole which can make it soggy.
- Shredded mozzarella cheese: As a delicious replacement for white sauce, creating a golden bubbling topping too.
How do you make this ground beef and zucchini casserole?
Sweat the zucchini:
- Slice the zucchinis into ½-inch rounds and place them in a colander.
- Sprinkle evenly with salt and toss to coat.
- Let the rounds sit for 15 minutes to draw out excess moisture.
Preheat:
- In the meantime, preheat the oven to 350°F and lightly coat an 8×8-inch baking dish with cooking spray. Set it aside
Cook the beef mixture:
- In a large skillet, heat the olive oil over medium-high.
- Add the diced onion and cook for about 2 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another 1–2 minutes, just until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spoon or spatula. Cook for about 5 minutes, or until fully browned and no longer pink.
- Stir in the drained diced tomatoes, Italian seasoning, coriander, black pepper, and additional salt if needed.
- Cook for 1–2 minutes to let the flavors meld, then remove the skillet from the heat.
Assemble and bake:
- Spread half of the beef mixture evenly in the prepared baking dish.
- Arrange half of the zucchini slices over the beef, then sprinkle with half of the mozzarella.
- Repeat with the remaining beef, zucchini, and cheese.
- Bake for 25 minutes, or until the cheese is melted, bubbling, and starting to brown.
Rest and serve:
- Let the casserole rest for 10 minutes before slicing and serving to allow the layers to set.
Serving
This beef and zucchini casserole is loaded with healthy protein and veggies. It can be enjoyed as a complete meal as is or paired with garlic bread as your dose of carbs. Fluffy buttermilk rolls are also great for mopping up any leftover juices on your plate!
Of course, for a lighter pairing, serve this casserole alongside a basic house salad or other low-carb options, such as Roasted Cauliflower and Broccoli.
Indulge a bit with dessert considering the low-carbs and lean beef used to make this casserole. If you have access to fresh fruit, I highly recommend this Blackberry Crumble Pie or Peach Dumplings – both are great with a scoop of homemade ice cream!
Sandy’s tips and substitutions:
- Storage: Store leftover ground beef and zucchini casserole in an airtight container in the fridge for up to 4 days. Reheat individual servings of your leftover casserole in the microwave just until warmed through. Avoid freezing this due to high moisture content naturally found in the zucchini.
- Make-ahead: You can prepare the ingredients ahead, but only assemble the casserole just before baking for the best texture. The ground beef mixture can be made 1-2 days in advance and stored in an airtight container in the fridge to reduce the recipe time.
- Drain excess grease: I prefer cooking with 90% lean ground beef as it reduces the amount of grease left after cooking the meat. Whether you use 90% lean ground beef or ground beef with a higher fat percentage, be sure to drain any excess grease that you notice in the pan before adding in the other ingredients otherwise you can end up with an overly oily casserole.
- Sweat the sliced zucchini: Sweating the sliced zucchini with salt is an important step which should not be skipped. Ridding the zucchini of excess moisture will guard against a soggy casserole.
- Kick of heat: For a more spicy version, use canned fire-roasted tomatoes instead of regular diced tomatoes.
- Types of ground meat: Substitute the ground beef with either ground chicken or ground turkey.
- Added boost of veggies: Feel free to add in diced and softened eggplant, cremini mushrooms, roasted bell peppers, corn, spinach, or kale for a boost of veggies in the beef mixture.
- Creamy decadence: I’ve kept the layers in this casserole simple and low in calories. For a more indulgent version, consider adding a layer of ricotta cheese mixture (15 oz. of part skim or full-fat ricotta cheese mixed with 2 eggs and 2 tablespoons of dried parsley). Only add the shredded mozzarella to the top of the assembled casserole.
- Use freshly shredded cheese: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well and also dulls the flavor.
More melt-in-your-mouth casseroles you may want to try:
- Meatloaf Casserole
- Walking Taco Casserole
- Vidalia Onion Casserole
- King Ranch Beef Casserole
- Best Tuna Casserole
Get the Recipe:
Ground Beef and Zucchini Casserole
Ingredients
- 2 medium zucchinis, about 2 lbs, sliced into 1/2″ rounds
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tsp Italian seasoning
- ½ tsp ground coriander
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 28 ounce can diced tomatoes, drained
- 2 cups shredded mozzarella cheese
Equipment
Instructions
- Slice zucchini into ½-inch rounds and place them in a colander. Sprinkle with salt and toss to coat. Let sit for 15 minutes to draw out moisture.
- Rinse zucchini slices under cold water, then pat dry with paper towels and set aside.
- Preheat oven to 350°F.
- Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2 minutes until softened. Add the garlic and sauté for about 1-2 minutes until fragrant.
- Add the ground beef to the skillet and crumble it using a spoon or spatula. Continue cooking for about 5 minutes, until it’s browned and fully cooked through.
- Stir in the drained diced tomatoes, Italian seasoning, corriander, salt, and pepper. Remove from heat.
- Prepare a 8×8 pan with cooking spray.
- Layer half of the beef mixture into the baking dish, top with half the zucchini slices, and sprinkle with half the mozzarella cheese. Repeat layers.
- Place in the oven and bake for 25 minutes, or until cheese is melted and starting to brown.
- Allow the casserole to sit for 10 minutes before serving!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
