Ground Beef and Zuccini Casserole
This hearty and flavorful casserole is a great way to incorporate more vegetables into your diet while enjoying a delicious and satisfying meal. Give it a try and let us know what you think!
Looking for a delicious and nutritious meal that’s also keto-friendly? This ground beef and zucchini casserole is the perfect solution. It’s packed with protein from the lean ground beef, low in carbs thanks to the zucchini and minimal added ingredients, and bursting with flavor from a blend of savory spices, perhaps some garlic, onion, and Italian seasoning. Plus, it’s incredibly easy to make, making it a great option for busy weeknights. I love this casserole in the summer especially when you have a ton of zuccini from the garden that you need to use up! This recipe is great for you if you are trying to keep carbs low, or if you are following a ketogenic diet.
How I Source My Beef
I’ve been in love with Wild Pastures, our monthly meat subscription box. Their commitment to sourcing pasture-raised meats from regenerative family farms has transformed our meals. Unlike conventionally raised meats, pasture-raised animals enjoy a natural, humane life, grazing freely on grass. This lifestyle results in meat packed with essential nutrients like omega-3 fatty acids, vitamins, and minerals. Plus, the flavor and tenderness are unparalleled. One of the monthly staples I get in the box is several packages of ground beef that I love to make in recipes like this!
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What To Serve With Ground Beef and Zuccini Casserole
Serve this casserole with a slice of crusty sourdough artisan bread, check out my recipe!
If you need to bulk this up, you can add rice or pasta
Enjoy with a side salad or a drizzle of your favorite dressing if you are aiming to keep carbohydrates down.
Make Double and Freeze!
Beyond its ease and versatility, this casserole recipe is also incredibly freezer-friendly. Make a double batch and freeze half for a quick and easy meal on busy nights. Simply thaw and bake for a delicious homemade dinner with minimal effort. With its customizable flavors and convenience, this casserole is sure to become a family favorite.
Freezing and Baking From Frozen
- Freeze: After assembling the casserole, wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 6 months.
- Thaw and Bake: Thaw the frozen casserole in the refrigerator overnight. Remove the plastic wrap and bake as directed in this recipe, adding an extra 10-15 minutes to the baking time.
- Bake from frozen: Preheat your oven to 375°F (175°C). Cover the frozen casserole with foil and bake for about 1 hour. Remove the foil and bake for another 15-20 minutes, or until the casserole is bubbly and the topping is golden brown.
Tips For The Perfect Casserole
- Lower the moisture: Remove the excess moisture from the zuccini
- Different Cheeses: Experiment with different cheeses, some ideas that I think would taste delicious are gruyere, parmesan, or maybe white cheddar?
- Get Creative with Sides: Serve your casserole with a warm slice of bread, or on top of rice to help bulk it up.
How To Make Ground Beef and Zuccini Casserole
Serves 8 people
Equipment
- 9×13 baking dish
Ingredients
For The Filling:
- 2 lbs ground beef
- 4 large zucchini, sliced into rounds
- 1 onion, chopped
- 1 1/2 cup grated mozzarella cheese
- 1 can of crushed tomatoes
- 1/4 cup chopped fresh parsley, optional
- 2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
Step-by-step Instructions
- Prep the Zucchini: Slice the zucchini into rounds and squeeze out excess moisture with a clean kitchen towel.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up with a spoon.
- Combine Ingredients: Once the beef is browned, add the onion and cook until softened. Stir in the Italian seasoning, garlic powder, salt, and pepper. Add in the can of tomatoes, stir and cook for about 5 minutes.
- Assemble the Casserole:
- Layer 1: Half of your sliced zucchini
- Layer 2: Half of your ground beef mixture
- Layer 3: Half of your mozzarella cheese
- Repeat layers 1- 3
- Bake: Bake in a preheated oven at 375°F (190°C) for 40 minutes, or until bubbly and golden brown.
Ground Beef and Zuccini Casserole
Equipment
- 1 9×13 Baking Dish
Ingredients
- 2 lbs ground beef
- 4 large zucchini sliced into rounds
- 1 onion chopped
- 1 1/2 cup grated mozzarella cheese
- 1 can crushed tomatoes
- 1/4 cup chopped fresh parsley optional
- 2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Prep the Zucchini: Slice the zucchini into rounds and squeeze out excess moisture with a clean kitchen towel.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up with a spoon.
- Combine Ingredients: Once the beef is browned, add the onion and cook until softened. Stir in the Italian seasoning, garlic powder, salt, and pepper. Add in the can of tomatoes, stir and cook for about 5 minutes.
- Assemble the Casserole:Layer 1: Half of your sliced zucchini, Layer 2: Half of your ground beef mixture, Layer 3: Half of your mozzarella cheese, Repeat layers 1- 3.
- Bake: Bake in a preheated oven at 375°F (190°C) for 40 minutes, or until bubbly and golden brown.
