This is one of those easy dinners that comes together without much fuss. Ground beef is cooked with onion, garlic, and a few simple seasonings, then mixed with zucchini and tomatoes and covered with plenty of cheese. Everything goes into the oven until the zucchini is tender and the cheese is bubbling on top.
● 1 lb (450g) ground beef
● 2 medium zucchini, sliced
● 1 cup diced tomatoes
● 1 small onion, diced
● 2 cloves garlic, minced
● 1 tsp Italian seasoning
● ½ tsp paprika
● ½ tsp garlic powder
● Salt and black pepper, to taste
● 1 cup shredded mozzarella cheese
● ½ cup shredded cheddar cheese
● 2 tbsp grated Parmesan cheese
● 1 tbsp olive oil
① Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
② Heat the olive oil in a large skillet over medium heat. Add the diced onion and ground beef. Cook until the beef is browned, breaking it up with a spoon as it cooks.
③ Stir in the minced garlic, Italian seasoning, paprika, garlic powder, salt, and black pepper. Cook for another 1–2 minutes, just until the garlic becomes fragrant.
④ Add the sliced zucchini and diced tomatoes to the skillet. Stir everything together and cook for about 5 minutes. The zucchini should start to soften but doesn't need to be completely cooked at this point.
⑤ Transfer the beef and zucchini mixture to your prepared baking dish. Spread it out into an even layer.
⑥ Sprinkle the mozzarella, cheddar, and Parmesan over the top. Don't worry about making it perfect—the cheese will melt together as it bakes.
⑦ Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese is melted and bubbling.
⑧ If you like a more golden, lightly browned cheese topping, switch the oven to broil for the last 1–2 minutes. Keep a close eye on it because the cheese can brown quickly.
⑨ Let the casserole rest for about 5 minutes before serving. This makes it easier to scoop and gives the juices a little time to settle.
● If your zucchini is particularly watery, avoid overcooking it in the skillet. It will continue cooking in the oven.
● Freshly shredded cheese melts especially well, but pre-shredded cheese works when you're short on time.
● For a little extra flavor, add red pepper flakes or a pinch of smoked paprika to the beef mixture.
● Letting the casserole rest before serving helps keep it from becoming too runny on the plate.
● Swap ground beef for ground turkey or ground chicken if that's what you have available.
● Use Monterey Jack or pepper jack in place of cheddar for a different cheese combination.
● Add sliced mushrooms or bell peppers along with the zucchini.
● If you enjoy a little heat, add some chopped jalapeño or red pepper flakes.
● Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
● Reheat individual portions in the microwave or warm the casserole in the oven until heated through.
● A simple green salad makes an easy side.
● Steamed broccoli or green beans pair nicely with the cheesy casserole.
● For a low-carb meal, you can serve it on its own since the beef, zucchini, tomatoes, and cheese already make it quite filling.
The combination of seasoned beef, tender zucchini, tomatoes, and melted cheese makes this a comforting dinner without requiring a complicated sauce or a long ingredient list. It's also flexible, so you can easily use whatever vegetables or cheese you already have in the refrigerator.
Save this recipe for a busy weeknight when you want something warm, cheesy, and easy to get on the table.
#LowCarbRecipes #ZucchiniRecipes #GroundBeefRecipes #KetoDinner #EasyCasserole
Passionate about creating simple, delicious, and anti-inflammatory meals that fit into busy lives. When not in the kitchen, you can find Cravecumb exploring local farmers markets.
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