Zucchini Casserole with Ground Beef
This zucchini casserole with ground beef is a cozy, family-friendly dinner made with a cheesy shredded zucchini base, a hearty beef and vegetable layer, tomato sauce, and melty cheese. It’s easy to prep, bakes up firm and sliceable, and is a great way to use up fresh zucchini without ending up with a watery casserole.
Servings: 8
Calories: 457kcal
Ingredients
Zucchini Base
- 3 small-medium zucchini shredded or grated , about 4 cups or 1 pound 5 ounces
- 2 teaspoon salt
- 4 large eggs
- 1 ⅓ cup parmesan cheese grated or shredded
- 3 cups cheddar cheese shredded
Meaty Middle Layer
- 1 ½ tablespoons oil
- 1 ½ pounds ground beef ground pork, sausage (no casings), chicken, or turkey also work
- ¾ cup onion chopped
- 2 cups mushrooms, fresh sliced
- ½ cup bell peppers green, orange, yellow or red, chopped
- 1 23-ounce jar tomato, pasta or spaghetti sauce, your favorite brand or flavor or 680 ml can, alfredo sauce works too!
- 1 ½ tablespoons Italian seasoning optional
Topping
- 1 ½ cups cheddar cheese or your favorite shredded, more or less to taste
Instructions
- Preheat your oven to 400 degrees. Prepare a 13x9 pan lightly coated with cooking spray. Set aside.
Zucchini Base
- Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes.
- Add eggs, parmesan cheese and the shredded cheese to a medium sized mixing bowl. Stir until combined. Set aside.
- Squeeze out moisture from zucchini with paper towel. Place dried zucchini in medium sized mixing bowl with eggs and cheeses. Stir to combine.
- Press, as evenly as possible, into your prepared pan. Bake, uncovered, for 25 minutes.
Meaty Middle Layer
- In a large skillet or saucepan, heat oil. Sauté mushrooms and onion over medium heat until start to soften.
- Add ground meat of choice, break it up and cook until no longer pink.
- Add peppers. Stir until blended. Drain to avoid bottom layer becoming soggy.
- Add tomato, pasta or spaghetti sauce. Stir until combined.
- Add to top of zucchini layer and adjust until as level as possible. Sprinkle with cheese and add more or less to taste.
- Bake for 5 minutes longer, until cheese is melted. Allow to rest for 10 minutes before slicing.
Video
Notes
- Salt and Squeeze the Zucchini: Zucchini contains a lot of moisture. After salting, let it rest briefly, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Drier zucchini helps the casserole bake up firm instead of watery.
- Drain the Beef and Vegetables: After cooking the ground beef, onion, mushrooms, and peppers, drain off excess grease and moisture. Too much liquid can collect at the bottom of the casserole.
- Choose a Thick Tomato Sauce: A thicker tomato sauce works best. Thin or watery sauces can add extra moisture and prevent the layers from setting properly.
- Rest Before Slicing: Let the casserole rest for 10–15 minutes after baking. This helps the layers firm up and makes slicing easier.
- Bake Uncovered: Bake the casserole uncovered so excess moisture can evaporate and the cheese can brown instead of steaming.
Nutrition
Calories: 457kcal | Carbohydrates: 5g | Protein: 30g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 793mg | Potassium: 460mg | Fiber: 1g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 9mg | Calcium: 406mg | Iron: 2mg