Easy Zucchini Casserole with Ground Beef Recipe

It’s funny how some of the simplest recipes can become instant family favorites, and this Easy Zucchini Casserole with Ground Beef is a perfect example. Initially, I was looking for a way to sneak more vegetables into our dinner routine, especially zucchini, which seems to multiply in our garden every summer. My family, let’s just say, isn’t always thrilled when I announce “vegetable-heavy” dishes. But this casserole? It was a game-changer. The savory ground beef, combined with the mild zucchini and a cheesy topping, was surprisingly delicious and satisfying. Even my picky eaters devoured it without a single complaint – a true victory in my book! What I love most about this recipe, besides its taste, is how incredibly easy it is to throw together. It’s perfect for busy weeknights when you need a wholesome meal on the table quickly. Plus, it’s naturally low-carb, which is a bonus for those of us watching our carbohydrate intake. Honestly, this zucchini casserole has become a regular in our rotation, proving that healthy and delicious can absolutely go hand-in-hand, and sometimes, the easiest recipes are truly the best.

Ingredients

This recipe relies on simple, wholesome ingredients that come together to create a flavorful and satisfying casserole. Each component plays a crucial role in the overall taste and texture of the dish. Let’s break down each ingredient and discuss why they are important and if there are any potential substitutions you might consider.

• 1 pound Ground Beef: Ground beef forms the hearty base of this casserole, providing protein and a rich, savory flavor. When choosing ground beef, you have options in terms of lean percentage. For this recipe, I recommend using 80/20 ground beef. The slightly higher fat content contributes to a more flavorful and moist casserole. However, if you prefer leaner options, 85/15 or even 90/10 ground beef will work just fine. Just be mindful that leaner beef might require a touch more olive oil or cooking liquid to prevent dryness. For those looking for alternatives, ground turkey or ground chicken can be substituted for ground beef. These options will result in a lighter flavor profile but are still delicious and lower in fat. For a vegetarian or vegan option, consider using plant-based ground beef alternatives, lentils, or crumbled firm tofu, ensuring to adjust seasonings accordingly to maintain a savory flavor profile. Remember to drain off any excess fat after browning the ground beef, regardless of the type you choose.
• 1 large Onion, chopped: Onion is a foundational aromatic that adds depth and sweetness to the casserole. When sautéed, onions release their natural sugars and create a savory base for the ground beef and zucchini. Yellow or white onions are excellent choices for this recipe. They become sweet and mild when cooked, complementing the other flavors without overpowering them. If you prefer a milder onion flavor, you can use shallots, which are sweeter and more delicate. For a stronger, more pungent onion flavor, you could use red onions, but they might be a bit more assertive in this dish. Make sure to chop the onion into uniform pieces so they cook evenly and soften properly during the sautéing process. Sautéing the onions until they are translucent and softened is key to releasing their flavor and preventing them from being crunchy in the final casserole.
• 2 cloves Garlic, minced: Garlic is another essential aromatic that adds a pungent and savory note to the casserole. Fresh garlic is always preferred for its robust flavor. Minced garlic disperses evenly throughout the ground beef mixture, infusing it with its characteristic taste. If you don’t have fresh garlic on hand, you can use garlic powder as a substitute. About ½ to 1 teaspoon of garlic powder is equivalent to two cloves of fresh garlic. However, fresh garlic provides a brighter and more complex flavor. When mincing garlic, aim for small, even pieces to prevent large chunks of garlic from overpowering the dish. Garlic should be added to the pan after the onions have softened, as it cooks faster and can burn easily. Sautéing garlic briefly until fragrant is all it takes to release its flavor.
• 2 medium Zucchini, diced: Zucchini is the star vegetable of this casserole, providing a mild, slightly sweet flavor and a tender texture. It’s also a low-carb and nutrient-rich vegetable, making this casserole a healthier option. Medium-sized zucchini are ideal for this recipe. Look for zucchini that are firm and have smooth, unblemished skin. Smaller zucchini tend to be less watery and have fewer seeds. Dicing the zucchini into roughly uniform pieces ensures even cooking and a consistent texture in the casserole. There is no need to peel zucchini for this recipe, as the skin is thin and edible, adding a bit of color and fiber. If your zucchini is very large or has large seeds, you might want to scoop out the seeds before dicing. Some people prefer to salt zucchini and let it drain for a bit to remove excess moisture, but for this recipe, it’s generally not necessary as the baking process will help to cook off excess liquid.
• 1 (14.5 ounce) can Diced Tomatoes, undrained: Diced tomatoes add moisture, acidity, and a touch of sweetness to the casserole. Undrained diced tomatoes provide both the tomato solids and the juice, contributing to the saucy consistency of the dish. You can use regular diced tomatoes or fire-roasted diced tomatoes for a slightly smoky flavor. Canned diced tomatoes are a convenient and readily available option. Ensure you are using diced tomatoes and not tomato sauce or tomato paste, as these have different textures and flavor profiles. If you prefer fresh tomatoes, you can use about 2-3 medium diced tomatoes, but canned tomatoes often have a richer and more consistent flavor, especially out of season. The acidity of the tomatoes helps to balance the richness of the ground beef and cheese.
• 1 teaspoon Dried Oregano: Dried oregano is a classic Mediterranean herb that adds a warm, slightly peppery, and aromatic flavor to the casserole. It complements the ground beef, zucchini, and tomatoes beautifully, creating a savory and comforting flavor profile. Dried oregano is readily available and has a longer shelf life than fresh oregano. If you prefer fresh oregano, you can use about 1 tablespoon of chopped fresh oregano as a substitute. Dried oregano is quite potent, so a teaspoon is usually sufficient to flavor the entire casserole. You can adjust the amount to your preference, but start with a teaspoon and taste before adding more. Other herbs that would complement this dish include dried basil, thyme, or Italian seasoning.
• ½ teaspoon Salt: Salt is a fundamental seasoning that enhances the flavors of all the other ingredients in the casserole. It’s crucial for bringing out the savory notes and preventing the dish from tasting bland. Table salt or sea salt can be used. Start with ½ teaspoon and adjust to taste. It’s always better to start with less salt and add more if needed, as you can always add more salt but it’s difficult to remove it once it’s added. The amount of salt may need to be adjusted depending on your personal preference and the saltiness of other ingredients, such as the cheese.
• ¼ teaspoon Black Pepper: Black pepper adds a touch of spice and enhances the savory flavors of the casserole. Freshly ground black pepper is preferred for its brighter and more aromatic flavor compared to pre-ground pepper. Start with ¼ teaspoon and adjust to taste. Like salt, pepper is essential for seasoning and should be adjusted to your preference. You can also add a pinch of red pepper flakes for a bit of heat if you like a spicier casserole.
• 1 cup Shredded Mozzarella Cheese: Mozzarella cheese provides a melty, cheesy topping that binds the casserole together and adds a creamy, mild flavor. Shredded mozzarella cheese is convenient and melts beautifully. Part-skim mozzarella is a good option as it melts well and is slightly lower in fat than whole milk mozzarella. You can also use pre-shredded mozzarella, but freshly shredded mozzarella tends to melt more smoothly as it doesn’t contain cellulose to prevent clumping. Other cheeses that would work well in this casserole include cheddar cheese, Monterey Jack cheese, provolone cheese, or a blend of Italian cheeses. For a sharper flavor, consider using a blend of mozzarella and provolone or cheddar. The cheese is typically added during the last part of baking to create a golden brown and bubbly topping.
• Optional: 2 tablespoons Grated Parmesan Cheese: Parmesan cheese is an optional addition that adds a salty, nutty, and umami flavor to the cheesy topping. Grated Parmesan cheese provides a more intense flavor than mozzarella and adds a nice textural contrast when baked. It also helps to create a golden brown crust on top of the casserole. If you choose to use Parmesan cheese, sprinkle it over the mozzarella cheese before baking. Freshly grated Parmesan cheese is preferred for its superior flavor compared to pre-grated Parmesan. However, pre-grated Parmesan is a convenient option. If you are watching your sodium intake, you may want to reduce or omit the Parmesan cheese as it is higher in sodium than mozzarella.

Instructions

Creating this Easy Zucchini Casserole is a straightforward process, broken down into simple steps. Following these instructions will ensure a delicious and perfectly cooked casserole every time.

1. Preheat Oven and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). Preheating the oven ensures that the casserole cooks evenly and at the correct temperature from the start. While the oven is preheating, prepare a 9×13 inch baking dish. Grease the baking dish lightly with cooking spray or a bit of olive oil. This will prevent the casserole from sticking to the dish and make it easier to serve and clean up later. A 9×13 inch baking dish is the ideal size for this recipe, providing ample space for the casserole to cook evenly and serve a family. If you don’t have a 9×13 inch dish, you can use a similar sized casserole dish, but cooking times may need to be adjusted slightly.
2. Brown Ground Beef and Sauté Aromatics: Place a large skillet over medium-high heat. Add the ground beef to the hot skillet and cook, breaking it apart with a spoon or spatula, until it is browned and no longer pink. Browning the ground beef develops its flavor and ensures it is cooked through. Once the beef is browned, drain off any excess grease from the skillet. This step is important to prevent the casserole from becoming greasy. After draining the grease, return the skillet to medium heat. Add the chopped onion to the skillet with the ground beef. Sauté the onion for about 5-7 minutes, or until it becomes softened and translucent. Sautéing the onion softens it and releases its sweetness, which is crucial for the flavor base of the casserole. Next, add the minced garlic to the skillet. Sauté the garlic for about 1 minute more, or until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. Sautéing the garlic briefly until fragrant releases its aromatic oils and enhances the overall flavor of the dish.
3. Add Tomatoes, Zucchini, and Seasonings: To the skillet with the ground beef, onions, and garlic, add the can of diced tomatoes (undrained). Stir in the diced zucchini, dried oregano, salt, and black pepper. Mix everything together well to combine all the ingredients. The diced tomatoes add moisture and acidity to the mixture, while the zucchini provides the main vegetable component. The oregano, salt, and pepper season the casserole and enhance the flavors of the beef, zucchini, and tomatoes. Bring the mixture to a simmer over medium heat. Simmering the mixture for a few minutes helps to soften the zucchini slightly and allows the flavors to meld together. Simmer for about 5-7 minutes, stirring occasionally. You don’t need to cook the zucchini completely at this stage, as it will continue to cook in the oven.
4. Assemble and Bake the Casserole: Pour the ground beef and zucchini mixture into the prepared 9×13 inch baking dish, spreading it evenly across the bottom of the dish. Sprinkle the shredded mozzarella cheese evenly over the top of the mixture. If using, sprinkle the grated Parmesan cheese over the mozzarella cheese. The cheese topping will melt and create a golden brown, bubbly crust on top of the casserole. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The baking time may vary slightly depending on your oven, so keep an eye on the casserole and check for doneness. The casserole is ready when it is heated through, the cheese is melted and golden, and the zucchini is tender.
5. Rest and Serve: Once the casserole is baked, remove it from the oven and let it rest for about 5-10 minutes before serving. Resting allows the casserole to set slightly and makes it easier to serve. It also helps to prevent the cheese from being too runny. After resting, the Easy Zucchini Casserole with Ground Beef is ready to be served. Serve it hot as a main course. Garnish with fresh parsley or basil, if desired, for a touch of freshness and visual appeal.

Nutrition Facts

This Easy Zucchini Casserole with Ground Beef is not only delicious but also offers a good nutritional profile, especially for those looking for low-carb options. Please note that these are approximate values and can vary based on specific ingredient brands and portion sizes.

Servings: Approximately 6-8 servings

Per Serving (based on 6 servings, approximate):

• Calories: 350-400 kcal
• Total Fat: 25-30g
  • Saturated Fat: 10-12g
• Cholesterol: 100-120mg
• Sodium: 500-600mg
• Total Carbohydrates: 10-12g
  • Dietary Fiber: 2-3g
  • Net Carbs: 8-9g
• Protein: 25-30g

Key Nutritional Highlights:

• Low-Carb: With only 8-9 grams of net carbs per serving, this casserole is a great option for those following a low-carb or ketogenic diet. The carbohydrates primarily come from the zucchini, tomatoes, and onions, which are all relatively low in carbs and rich in fiber.
• High Protein: The ground beef and cheese contribute a significant amount of protein, making this casserole a satisfying and filling meal. Protein is essential for muscle building, satiety, and overall health.
• Good Source of Vegetables: Zucchini and tomatoes provide essential vitamins, minerals, and antioxidants. Zucchini is a good source of vitamin C, vitamin B6, and potassium, while tomatoes are rich in vitamin C and lycopene.
• Moderate Fat: The fat content comes primarily from the ground beef and cheese. Choosing leaner ground beef and part-skim mozzarella can help reduce the overall fat and saturated fat content. The fats provide energy and are necessary for nutrient absorption.

Important Considerations:

• Serving Size: The nutritional information is based on an estimated serving size. Adjusting the serving size will change the calorie and nutrient content accordingly.
• Ingredient Variations: Using different types of cheese or ground meat can alter the nutritional values. For example, using leaner ground beef will reduce the fat content, while using full-fat cheese will increase it.
• Sodium Content: The sodium content is moderate. If you are watching your sodium intake, you can use low-sodium diced tomatoes and reduce the amount of added salt.

This casserole offers a balanced meal with a good amount of protein, moderate fat, and relatively low carbohydrates, making it a nutritious and delicious choice for a variety of dietary preferences.

Preparation Time

One of the best things about this Zucchini Casserole is its ease and speed of preparation. It’s perfect for busy weeknights when you need a wholesome meal without spending hours in the kitchen.

Total Preparation Time: Approximately 30-40 minutes

Breakdown:

• Prep Time (Chopping Vegetables, etc.): 15-20 minutes
  • Chopping onion: 5 minutes
  • Mincing garlic: 2 minutes
  • Dicing zucchini: 5-7 minutes
  • Measuring spices and cheese: 3-5 minutes
• Cook Time (Sautéing Beef and Vegetables, Simmering): 10-15 minutes
  • Browning ground beef: 5-7 minutes
  • Sautéing onions and garlic: 7-10 minutes
  • Simmering with tomatoes and zucchini: 5-7 minutes
• Bake Time: 20-25 minutes
• Rest Time: 5-10 minutes

Timeline Summary:

1. Minutes 0-20: Preheat oven, prepare baking dish, chop vegetables (onion, garlic, zucchini), measure out spices and cheese.
2. Minutes 20-35: Brown ground beef, sauté onions and garlic, add tomatoes, zucchini, and seasonings, simmer briefly.
3. Minutes 35-60: Assemble casserole in baking dish, top with cheese, bake in preheated oven.
4. Minutes 60-70: Rest casserole for 5-10 minutes before serving.

Tips for Speeding Up Prep:

• Use Pre-minced Garlic: If you are short on time, use pre-minced garlic from a jar instead of mincing fresh garlic.
• Pre-shredded Cheese: Using pre-shredded mozzarella and Parmesan cheese saves time compared to shredding your own.
• Efficient Chopping: Practice your knife skills to chop vegetables quickly and efficiently. Or consider using a food processor with a dicing attachment for the onion and zucchini (be careful not to over-process zucchini).
• Read Recipe in Advance: Reading through the recipe before you start cooking helps you understand the steps and gather all ingredients, making the process smoother and faster.

With efficient preparation, you can have this delicious and healthy zucchini casserole ready and on the table in under an hour, making it a perfect weeknight meal solution.

How to Serve

This Easy Zucchini Casserole with Ground Beef is versatile and can be served in various ways to create a complete and satisfying meal. Here are some ideas on how to serve it:

• As a Main Course:
  • Standalone Dish: The casserole is hearty enough to be served as a main course on its own, especially for a casual weeknight dinner. Its combination of protein, vegetables, and cheese makes it a well-rounded meal.
  • With a Simple Salad: Pair the casserole with a fresh green salad tossed with a light vinaigrette. The salad provides a refreshing contrast to the richness of the casserole and adds extra vegetables to the meal. Consider a simple Caesar salad, a mixed greens salad with tomatoes and cucumbers, or a spinach salad with berries and nuts.
  • Alongside Steamed or Roasted Vegetables: Serve the casserole with a side of steamed or roasted vegetables to further boost the vegetable content of your meal. Good options include steamed broccoli, green beans, asparagus, or roasted Brussels sprouts, carrots, or bell peppers.
• Enhance the Flavor and Texture:
  • Fresh Herbs: Garnish the casserole with fresh herbs like chopped parsley, basil, or chives just before serving. Fresh herbs add a burst of flavor and visual appeal.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or plain Greek yogurt on top of each serving adds a creamy coolness that complements the warm casserole. Greek yogurt also provides an extra protein boost.
  • Avocado or Guacamole: For added creaminess and healthy fats, top the casserole with slices of avocado or a dollop of guacamole. The avocado’s creamy texture and mild flavor pair well with the savory casserole.
  • Hot Sauce or Red Pepper Flakes: If you like a bit of heat, offer hot sauce or red pepper flakes on the side for those who want to spice up their serving.
• Consider Low-Carb Sides (for a fully low-carb meal):
  • Cauliflower Rice: Serve the casserole over a bed of cauliflower rice instead of traditional rice for a low-carb and vegetable-rich side. Cauliflower rice is a great substitute for rice and absorbs the flavors of the casserole beautifully.
  • Zucchini Noodles (Zoodles): For a double dose of zucchini and a very low-carb option, serve the casserole alongside zucchini noodles (zoodles). Lightly sautéed zoodles with a bit of garlic and olive oil would complement the casserole well.
  • Broccoli Rice: Similar to cauliflower rice, broccoli rice is another low-carb vegetable grain substitute that pairs well with savory dishes.
• For a Potluck or Gathering:
  • Make-Ahead and Transport: This casserole is excellent for potlucks or gatherings because it can be made ahead of time and reheated easily. It travels well and is crowd-pleasing.
  • Serve Buffet Style: At a buffet, serve the zucchini casserole as part of a spread alongside other dishes, allowing guests to choose their sides and accompaniments.

By offering a variety of serving options and accompaniments, you can customize this Easy Zucchini Casserole to suit different tastes and occasions, ensuring it’s always a delicious and satisfying meal.

Additional Tips

To ensure your Easy Zucchini Casserole with Ground Beef turns out perfectly every time, and to offer some variations and helpful hints, here are five additional tips:

1. Don’t Overcook the Zucchini: While zucchini is a key ingredient, it can become mushy if overcooked. In this recipe, the zucchini is only briefly simmered on the stovetop and then baked in the oven. This is intentional to prevent it from becoming overly soft. Keep an eye on the baking time and remove the casserole from the oven as soon as the cheese is melted and bubbly, and the zucchini is tender but still slightly firm. Overbaking can lead to a watery and mushy casserole.
2. Control Moisture Content: Zucchini naturally has a high water content, which can sometimes make casseroles watery. While this recipe is designed to minimize excess moisture, you can take a couple of extra steps if you are concerned. After dicing the zucchini, you can lightly salt it and let it sit in a colander for about 15-20 minutes. The salt will draw out excess moisture. Then, pat the zucchini dry with paper towels before adding it to the skillet. However, for this recipe, this step is usually not necessary unless your zucchini is particularly large and watery. Also, ensure you drain off any excess grease after browning the ground beef, as this can also contribute to a greasy casserole.
3. Customize the Cheese: While mozzarella is a classic and mild choice for this casserole, feel free to experiment with different types of cheese or cheese blends to customize the flavor profile. Cheddar cheese will add a sharper, more robust flavor. Monterey Jack cheese will provide a creamy and mild flavor similar to mozzarella but with a slightly different melt. Provolone cheese will add a slightly nutty and savory note. A blend of Italian cheeses, such as mozzarella, provolone, and Parmesan, can create a more complex and flavorful cheese topping. You can also use flavored cheeses like smoked Gouda or pepper jack for a unique twist.
4. Make it Ahead of Time: This zucchini casserole is a great make-ahead dish, perfect for meal prepping or busy schedules. You can assemble the entire casserole, up to the point of baking, and store it covered in the refrigerator for up to 24 hours. When you are ready to bake, simply remove it from the refrigerator and bake as directed, adding about 5-10 minutes to the baking time if starting from cold. Alternatively, you can bake the casserole completely, let it cool, and then refrigerate it. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. The flavors often meld and deepen when the casserole is made ahead, making it even more delicious the next day.
5. Add Extra Vegetables or Flavor Boosters: Feel free to add other vegetables to this casserole to increase its nutritional value and flavor complexity. Sliced bell peppers (any color), sliced mushrooms, or spinach can be added to the skillet along with the zucchini and tomatoes. For extra flavor, consider adding a pinch of red pepper flakes for heat, a dash of Worcestershire sauce to the ground beef mixture for umami depth, or a sprinkle of Italian seasoning or fresh herbs like basil or thyme to enhance the overall flavor profile. A tablespoon of tomato paste added while sautéing the onions and garlic can also intensify the tomato flavor. Get creative and experiment with different additions to make this casserole your own!

FAQ Section

Here are five frequently asked questions about making Easy Zucchini Casserole with Ground Beef, along with their answers, to help you troubleshoot and get the best results:

Q1: Can I use ground turkey or chicken instead of ground beef?

A: Yes, absolutely! Ground turkey or ground chicken are excellent substitutes for ground beef in this recipe. They will result in a slightly lighter flavor profile but are still delicious and lower in fat. Follow the recipe instructions as written, ensuring to brown the ground turkey or chicken thoroughly and drain off any excess fat. You might consider adding a bit more seasoning, like Italian seasoning or poultry seasoning, to enhance the flavor of turkey or chicken.

Q2: Can I make this casserole vegetarian or vegan?

A: Yes, you can adapt this recipe to be vegetarian or vegan. For a vegetarian version, you can omit the ground beef and increase the amount of zucchini or add other vegetables like mushrooms, eggplant, or lentils for heartiness. You can also use vegetarian ground beef substitutes. For a vegan version, in addition to replacing the ground beef with a plant-based alternative, you will need to substitute the mozzarella and Parmesan cheese with vegan cheese shreds. There are many good vegan mozzarella and Parmesan alternatives available in most grocery stores. Ensure to check that your chosen vegan cheese melts well for the best casserole texture.

Q3: How long does leftover zucchini casserole last in the refrigerator?

A: Leftover zucchini casserole can be stored in an airtight container in the refrigerator for 3-4 days. Ensure that the casserole has cooled down completely before refrigerating it. When reheating, you can bake it in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions for a quicker reheat. The casserole is often just as delicious, if not more so, the next day as the flavors have had time to meld together.

Q4: Can I freeze zucchini casserole?

A: Yes, you can freeze zucchini casserole, although the texture of the zucchini might be slightly softer after thawing and reheating. To freeze, allow the casserole to cool completely. Cut it into individual portions or leave it whole, and wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 2-3 months. To reheat from frozen, thaw it overnight in the refrigerator or bake it directly from frozen in a preheated oven at 350°F (175°C), covered with foil initially to prevent drying out, then uncovered for the last 15-20 minutes until heated through. Baking from frozen will take longer, approximately 1-1.5 hours depending on the portion size.

Q5: What if I don’t have diced tomatoes? Can I use tomato sauce or tomato paste?

A: While diced tomatoes are recommended for this recipe for their texture and moisture content, you can use tomato sauce or tomato paste as substitutes, but you will need to make adjustments. If using tomato sauce, use about 1 ½ to 2 cups of tomato sauce and reduce the amount of water or broth you might add if the mixture seems too dry. Tomato sauce will result in a smoother, saucier casserole. If using tomato paste, which is very concentrated, use about 2-3 tablespoons of tomato paste and add about ¾ cup of water or broth to thin it out and create a tomato sauce consistency. Tomato paste will provide a richer, more intense tomato flavor. Taste and adjust seasonings as needed when using tomato sauce or paste, as they have different flavor profiles compared to diced tomatoes.

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