Name: Cheesy Beef & Zucchini Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb lean ground beef; 2 medium zucchinis, sliced into thin rounds; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp paprika; Salt and pepper to taste; 1 cup crushed tomatoes; 1/2 cup sour cream or plain Greek yogurt; 1 1/2 cups shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 1 tbsp olive oil; 1/4 cup fresh parsley, chopped

A cozy, protein-packed casserole layered with savory ground beef, tender zucchini, and melty cheese—this dish makes a wholesome and satisfying weeknight dinner. I love how it comes together easily and delivers comforting flavors with every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef

2 medium zucchinis, sliced into thin rounds

1 small onion, diced

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp paprika

Salt and pepper to taste

1 cup crushed tomatoes

1/2 cup sour cream or plain Greek yogurt

1 1/2 cups shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 tbsp olive oil

1/4 cup fresh parsley, chopped

Directions

I start by preheating the oven to 375°F (190°C).

In a large skillet, I heat the olive oil over medium heat, then add diced onion and garlic. I sauté them until they’re fragrant and translucent, about 3-4 minutes.

I add the ground beef and cook it, breaking it apart, until it’s browned and fully cooked. Then I drain any excess fat.

Next, I stir in the crushed tomatoes, oregano, paprika, salt, and pepper. I let it simmer for 5-7 minutes until it slightly thickens.

In a greased 9×13-inch baking dish, I layer half the zucchini slices on the bottom.

I spoon half the beef mixture over the zucchini, dot it with half the sour cream, and sprinkle on half the cheddar cheese.

Then I repeat the layers with the remaining zucchini, beef, sour cream, and cheddar, then top it off with mozzarella.

I cover the dish with foil and bake it for 25 minutes. Then I remove the foil and bake for another 10-15 minutes until the cheese is bubbly and lightly golden.

After baking, I let it cool for 5 minutes and then top it with fresh parsley before serving.

Servings and timing

This recipe serves 6 people. It takes about 15 minutes to prep and 40 minutes to cook, for a total time of 55 minutes. Each serving has approximately 368 kcal.

Variations

I sometimes swap the ground beef for ground turkey or chicken for a leaner option.

If I’m out of sour cream, I use plain Greek yogurt without any issues.

For a spicy kick, I like to add red pepper flakes or a diced jalapeño to the beef mixture.

A sprinkle of Parmesan on top before baking adds an extra cheesy crust.

I occasionally layer in some sliced mushrooms or spinach for added veggies.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply microwave individual portions for 1-2 minutes or warm the whole dish in a 350°F oven for about 15 minutes. It also freezes well—I let it cool completely, cover it tightly, and freeze for up to 2 months.

FAQs

How do I keep the casserole from becoming watery?

I like to pat the zucchini slices dry with paper towels before layering. This helps reduce excess moisture.

Can I make this casserole ahead of time?

Yes, I often assemble it a day in advance and keep it in the fridge. When I’m ready, I just bake it as directed.

Is this recipe low-carb?

Absolutely. It’s naturally low in carbs thanks to the zucchini replacing pasta or rice.

Can I use a different cheese?

Definitely. I sometimes use Monterey Jack or pepper jack for a different flavor profile.

What can I serve with this casserole?

I like serving it with a simple green salad or some roasted vegetables to round out the meal.

Conclusion

This Cheesy Beef & Zucchini Casserole is my go-to when I want comfort food without the guilt. It’s easy to prepare, loaded with flavor, and family-friendly. Whether I’m feeding a crowd or meal prepping for the week, this dish always delivers.