Why You’ll Love This Recipe

This casserole is the best of both worlds: filling and nutritious yet light enough for a wholesome dinner. The combination of tender ground beef and fresh zucchini creates a perfectly balanced dish that is rich in protein and vegetables. The addition of creamy sour cream and two types of cheese ensures the casserole is incredibly comforting while not overwhelming you with calories. With aromatic herbs like basil and oregano, the flavors come together beautifully, and the golden, bubbly cheese on top is the perfect finishing touch. This casserole is sure to become a family favorite!

Ingredients

1 lb ground beef
2 medium zucchinis, sliced
1 small onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
½ cup sour cream
½ cup marinara or tomato sauce
½ tsp dried basil
½ tsp dried oregano
Salt and pepper to taste
1 tbsp olive oil

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

Directions

Preheat oven to 375°F (190°C).
In a skillet over medium heat, add olive oil and sauté onions and garlic until fragrant, about 2-3 minutes.
Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Season with salt, pepper, basil, and oregano.
Stir in marinara sauce and simmer for 5 minutes.
In a greased 9×13 baking dish, layer half of the sliced zucchini.
Spread half of the beef mixture over the zucchini.
Spread half of the sour cream and sprinkle with half of the cheddar cheese.
Repeat the layers with the remaining zucchini, beef mixture, sour cream, and cheese.
Sprinkle Parmesan cheese evenly on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.
Let sit for 5 minutes before serving.

Servings and Timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Variations

Low-Carb Option: For an even lower-carb version, you can substitute the marinara sauce with a homemade or sugar-free tomato sauce.
Add Veggies: Feel free to add other veggies like bell peppers or mushrooms for extra flavor and nutrients.
Spicy Version: If you like a bit of heat, try adding a pinch of red pepper flakes to the beef mixture or mix in some diced jalapeños.
Cheese Options: You can substitute the cheddar cheese with mozzarella or a blend of your favorite cheeses for a different flavor profile.

Storage/Reheating

This Ground Beef Zucchini Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm it up in the oven at 350°F (175°C) until heated through. It can also be frozen for up to 3 months. For best results, freeze it before baking, then bake it directly from frozen, adding an extra 10 minutes of cooking time.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted for ground beef for a leaner version of this casserole. Just be sure to adjust the seasoning to suit your taste.

Can I add more vegetables to the casserole?

Absolutely! You can add vegetables like bell peppers, spinach, or even cauliflower for added flavor and nutrition. Just sauté them with the onions and garlic to soften them before adding to the casserole.

Is this casserole gluten-free?

Yes, this casserole is naturally gluten-free as long as you ensure your marinara sauce is free of gluten or make your own.

Can I use a different cheese instead of cheddar?

Yes, you can use mozzarella, gouda, or any cheese of your choice. A cheese blend will work well too.

Can I make this casserole ahead of time?

Yes, this casserole can be assembled a day ahead and stored in the refrigerator until you’re ready to bake it. Just cover it tightly with foil or plastic wrap before refrigerating. You may need to bake it a little longer if it’s cold from the fridge.

Can I freeze this casserole?

Yes, this casserole can be frozen before baking. Assemble the casserole, cover it tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as instructed.

Can I add more cheese to the casserole?

Of course! If you love cheese, feel free to add more cheddar, mozzarella, or even a layer of cream cheese to make it extra indulgent.

Can I make this casserole without sour cream?

Yes, you can replace sour cream with Greek yogurt for a tangy alternative or use ricotta cheese for a richer texture.

Can I make this casserole without the marinara sauce?

If you prefer a more savory casserole, you can omit the marinara sauce and instead use a little extra sour cream, broth, or even cream cheese for the creamy base.

Can I use frozen zucchini?

Frozen zucchini will work, but it tends to release more water as it cooks, which can make the casserole a bit soggier. If using frozen zucchini, make sure to thaw and drain it before layering it in the casserole.

Conclusion

Ground Beef Zucchini Casserole is a perfect weeknight meal that combines comfort and flavor in every bite. The combination of seasoned beef, fresh zucchini, and layers of creamy cheese makes this casserole a satisfying and wholesome dish that’s sure to please everyone at the table. Whether you’re on a low-carb diet or just craving something comforting, this recipe delivers both nutrition and flavor in a way that’s simple to prepare and utterly delicious. Enjoy!

Ground Beef Zucchini Casserole

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Ground Beef Zucchini Casserole is a satisfying and flavorful dish that combines seasoned ground beef with fresh zucchini, layered with creamy sour cream and melted cheese. This hearty yet light casserole is perfect for a weeknight dinner, providing comfort food without the heaviness.

Author: Amy
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Casserole
Method: Baking
Cuisine: American

Instructions

Preheat oven to 375°F (190°C).
In a skillet over medium heat, add olive oil and sauté onions and garlic until fragrant, about 2-3 minutes.
Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Season with salt, pepper, basil, and oregano.
Stir in marinara sauce and simmer for 5 minutes.
In a greased 9×13 baking dish, layer half of the sliced zucchini.
Spread half of the beef mixture over the zucchini.
Spread half of the sour cream and sprinkle with half of the cheddar cheese.
Repeat the layers with the remaining zucchini, beef mixture, sour cream, and cheese.
Sprinkle Parmesan cheese evenly on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.
Let sit for 5 minutes before serving.