There’s something incredibly comforting about a hearty casserole, especially one that combines fresh vegetables with savory ground beef. This Zucchini Ground Beef Casserole is the perfect solution for busy weeknights when you want something nutritious yet satisfying on the table without hours of preparation.
I created this recipe during summer when my garden was overflowing with zucchini, and it quickly became a family favorite. The combination of tender zucchini, seasoned ground beef, and melty cheese creates layers of flavor that will have everyone coming back for seconds.
Why You’ll Love This
- Perfect for using up summer zucchini when it’s abundant
- One-dish meal that provides protein and vegetables in a single serving
- Kid-friendly way to incorporate more vegetables into family meals
- Can be prepared ahead and baked when needed
- Leftovers taste even better the next day
Ingredients
- 3 cups cooked quinoa (from 1 cup dried)
- 1 lb ground beef
- 2 medium zucchinis (1.5-2 lbs), chopped into bite-size pieces
- 1 small yellow onion, diced
- 2 tablespoons olive oil, divided
- 1 (14.5 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon sea salt, divided
- ½ teaspoon black pepper
- 2 cups shredded mozzarella cheese, divided
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch casserole pan. Cook quinoa if not using leftovers.
- Heat 1 tablespoon olive oil over medium heat. Brown ground beef with onions and ½ teaspoon salt for about 5 minutes. Transfer to casserole dish.
- In same pan, heat remaining oil. Cook zucchini with remaining salt, covered, for 5 minutes until soft. Add tomato sauce and drained diced tomatoes.
- Add cooked quinoa, zucchini mixture, all seasonings, and 1 cup mozzarella to casserole dish. Fold together and spread evenly.
- Top with remaining cheese. Bake 25 minutes, then broil 2-5 minutes to brown cheese. Let rest 5 minutes before serving.
Tips & Variations
- For a spicier version, add ½ teaspoon of red pepper flakes to the meat mixture.
- Yellow squash works beautifully as a substitute for (or addition to) the zucchini.
- Make it lower-carb by omitting the breadcrumbs and using less tomato paste.
- Add a layer of cooked rice or pasta at the bottom for a more substantial meal.
- For a Mediterranean twist, add some chopped olives and feta cheese instead of mozzarella.
- To prevent a watery casserole, you can salt the zucchini slices and let them sit for 15 minutes, then pat dry before cooking.
Serving Suggestions
This hearty casserole is practically a complete meal on its own, but it pairs wonderfully with a simple green salad dressed with lemon vinaigrette. For a more substantial dinner, serve alongside garlic bread or a crusty baguette to soak up the delicious sauce.
If you’re serving this for a family gathering, consider offering a side of roasted cherry tomatoes or steamed green beans to add more color and nutrition to the plate.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This casserole can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- The casserole is done when the cheese is melted and golden, and the edges are bubbling.
- If the top is browning too quickly, cover with foil for the last 10 minutes of baking.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives work well in this recipe. Just be aware that turkey might need a bit more seasoning.
My casserole seems watery. What went wrong?
Zucchini naturally releases water when cooked. To prevent excess moisture, you can salt and drain the zucchini before adding it to the casserole, or pre-cook it slightly longer to release more moisture.
Can I make this casserole ahead of time?
Yes! You can assemble the entire casserole up to 24 hours in advance and keep it refrigerated. When ready to serve, add an extra 5-10 minutes to the baking time if cooking from cold.
Is this recipe gluten-free?
To make this recipe gluten-free, simply use gluten-free breadcrumbs or omit them entirely. Be sure to check that your tomato paste is also gluten-free.
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