This cozy zucchini and ground beef casserole brings together savory beef, tender zucchini, tomatoes, and a creamy sauce beneath a generous layer of melted cheddar and mozzarella. Baked until bubbling and golden, it makes a comforting dinner that is hearty, flavorful, and easy to share with the family.
Ingredients
- Ground beef
- Sour cream
- Zucchini, sliced
- Onion, chopped
- Garlic, minced
- Diced tomatoes
- Tomato sauce
- Salt
- Black pepper
- Italian seasoning
- Paprika
- Olive oil
- Cheddar cheese, shredded
- Mozzarella cheese, shredded
- Fresh parsley or basil, for garnish
How to Make
- Prepare the oven and baking dish. Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking oil.
- Brown the beef. Heat a large skillet and cook the ground beef, breaking it apart with a wooden spoon or spatula. Continue cooking until the beef is browned.
- Sauté the aromatics. Add the chopped onion and minced garlic to the skillet. Cook until the onion softens and the garlic becomes fragrant.
- Add the zucchini and seasonings. Stir in the sliced zucchini, then season with salt, black pepper, Italian seasoning, and paprika. Cook until the zucchini begins to soften.
- Make the creamy mixture. Add the diced tomatoes, tomato sauce, and sour cream. Stir everything together until the ingredients are evenly combined and the mixture is rich and creamy.
- Assemble the casserole. Transfer the beef and zucchini mixture to the prepared baking dish. Spread it evenly, then cover the top with shredded cheddar and mozzarella cheese.
- Bake. Place the casserole in the preheated oven and bake for about 20 minutes, until the cheese is melted and the casserole is bubbling and lightly browned.
- Rest and garnish. Allow the casserole to rest briefly after removing it from the oven. Finish with fresh parsley or basil before serving.
Important Recipe Tips
- Pat the zucchini slices with paper towels before cooking to remove excess moisture and help prevent a watery casserole.
- Use a meat thermometer to check that the ground beef reaches an internal temperature of 160°F.
- For a lower-carb variation, dairy-free cheese alternatives can be used and the casserole can be served with cauliflower rice.
- For a vegetarian version, replace the ground beef with plant-based crumbles or cooked lentils.
- To make it ahead, assemble the casserole up to 24 hours before baking. Cover and refrigerate until ready to cook.
- The unbaked casserole can be wrapped tightly with plastic wrap and aluminum foil and frozen for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
- Leftovers can be kept in airtight containers for 3–4 days. Reheat gently in a 350°F oven to help maintain the cheesy topping.
- For convenient lunches, divide cooled portions into individual containers and reheat them in the microwave.
- Serve with a crisp garden salad, cucumber-tomato salad, garlic bread, French baguette, quinoa, or cauliflower rice.
Final Thought
With its tender zucchini, savory beef, creamy tomato mixture, and golden melted cheese, this casserole is made for relaxed family dinners. Serve it warm with your favorite side and enjoy a comforting homemade meal that is wonderfully satisfying.
