Ground Beef and Zucchini Casserole

This ground beef and zucchini casserole is an easy, cheesy, high-protein dinner the whole family will love. This lightened-up version uses cottage cheese for creaminess and fresh zucchini for a healthier twist on classic comfort food — perfect for weeknights or meal prep!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Serving servings

Ingredients

2 lbs zucchini, sliced into rounds
1 tablespoon avocado oil or olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 lb ground beef, I like 90% lean
Salt & pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ cup cottage cheese, or ricotta cheese
14 oz can crushed tomatoes
2 tablespoon tomato paste
½ cup broth or water
½ cup grated or shredded parmesan cheese
1 cup shredded Mozzarella cheese
Fresh basil, for garnish

Instructions

Preheat oven: Set oven to 350°F (175°C).
Prep zucchini: Slice into rounds. Place in a colander, sprinkle with salt, and let sit for 10 minutes.
Dry zucchini: Pat zucchini slices dry with paper towels to remove excess water.
Cook onion: Heat oil in a large skillet over medium heat. Add onion and sauté until softened and lightly golden, about 5 minutes.
Add garlic: Stir in garlic and cook for 1 minute until fragrant.
Brown beef: Add ground beef, breaking it up with a spoon. Cook until fully browned with no pink remaining, about 5–7 minutes. Drain extra fat if needed.
Season & make sauce: Stir in salt, pepper, garlic powder, and Italian seasoning. Add crushed tomatoes, tomato paste, broth (or water), cottage cheese, and parmesan. Mix well and simmer for 2–3 minutes.
Mix in half the zucchini: Stir half of the zucchini slices into the beef and sauce mixture.
Assemble casserole: Lightly grease a 9×13 casserole dish with oil or cooking spray, then spread the beef-zucchini mixture evenly into the greased baking dish. Arrange the remaining zucchini slices evenly on top. Leave some sauce showing through. Watch the video below if you have any questions on how to do this!
First bake: Bake for 15 minutes.
Add cheese: Remove from oven, sprinkle mozzarella evenly over the top.
Finish baking: Bake for another 10–15 minutes, until cheese is melted and lightly browned.
Rest & serve: Let rest for 5–10 minutes before slicing. Garnish with fresh basil and serve warm.

Notes

Storing: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure to allow it to cool completely before refrigerating.

Reheating: You can reheat individual portions in the microwave until heated through or place the entire casserole dish in the oven at 350°F (175°C) until warmed.

Freezing: This casserole freezes well. Allow it to cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Cottage Cheese vs. Ricotta: You can use either! Cottage cheese will lighten up this dish and add more protein, while ricotta will make it richer.

Make-Ahead Option: This dish is perfect for meal prep and entertaining! It can be assembled ahead of time and refrigerated for up to 1 day until ready to bake.

Customization: Feel free to customize the casserole based on personal preferences. Add extra vegetables like bell peppers or mushrooms for added flavor and nutrition, or incorporate different cheeses for a unique twist.

Ground Beef Substitutes: Ground turkey or chicken, lentils, Beyond Beef, or other plant-based ground meat alternatives.

Tomato Sauce Substitutes: Marinara sauce, homemade tomato sauce.

Broth Substitutes: Chicken or beef bone broth, water, or vegetable broth.

Nutrition

Course Dinner, Lunch

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!