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Zucchini and Ground Beef Casserole

Zucchini and Ground Beef Casserole

This cheesy zucchini and ground beef casserole is a hearty, flavorful dish packed with seasoned beef, tender zucchini, and layers of gooey mozzarella cheese. Perfect for an easy weeknight dinner or meal prep, this low-carb comfort food is both nutritious and satisfying.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Plato principal
Cuisine Americana
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 2 zucchini cut into cubes
  • 1½ lbs ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1½ cups marinara sauce or your favorite tomato sauce
  • 1½ cups mozzarella cheese shredded
  • 3 tbsp Parmesan cheese grated
  • 1 cup Panko bread crumbs
  • 2 tbsp ghee melted (or butter)
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp baking soda
  • Salt to taste
  • Fresh parsley finely chopped (for serving)

Instructions
 

  • Preheat & Prep:
  • Preheat oven to 400°F (200°C).
  • In a bowl, mix ground beef with baking soda and a pinch of salt. Set aside for 20 minutes to tenderize.
  • Drain the Zucchini:
  • Place cubed zucchini in a colander, season with salt, and let it drain for 20 minutes at room temperature.
  • Pat dry with paper towels to remove excess moisture.
  • Cook the Ground Beef:
  • Heat a large skillet over medium heat.
  • Add ground beef (no oil needed) and break it apart while cooking.
  • Stir in chopped onion and garlic and cook until beef is browned.
  • Add thyme and ½ of the marinara sauce, stir, and let it cook for 2 more minutes.
  • Prepare Zucchini Mixture:
  • In a bowl, toss drained zucchini cubes with oregano and the remaining marinara sauce.
  • Make the Topping:
  • In another bowl, mix Panko breadcrumbs with melted ghee (or butter).
  • Assemble the Casserole:
  • Use a 9x13-inch baking dish (Pyrex recommended).
  • Layer the ground beef mixture first.
  • Spread the zucchini mixture on top.
  • Sprinkle mozzarella and Parmesan cheese over the zucchini.
  • Evenly distribute the breadcrumb mixture on top.
  • Bake:
  • Place in the preheated oven and bake for 40 minutes, or until the top is golden brown and bubbly.
  • Serve & Enjoy:
  • Let the casserole rest for 5 minutes before serving.
  • Garnish with fresh parsley and enjoy!

Notes

 

  • Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
  • Reheating: Warm in the oven at 350°F (175°C) until heated through.
  • Make It Low-Carb: Swap Panko breadcrumbs for crushed pork rinds or almond flour.
Keyword Zucchini casserole, beef and zucchini bake, high protein recipes dinner, easy dinner recipes, homemade recipes, fine dining recipes