Beef and Zucchini Casserole

Susan Feliciano


I call this "Jeanie's Beef and Zucchini Casserole", because it came from one of our church cookbooks and had her name on it. I haven't changed it too much - just the topping.
High in protein, low in carbohydrates, this has a great Italian flavor and goes together in a cinch. One serving has less than 200 calories and only 6.5 grams fat. A good way to use up all that zucchini that collects in the garden during the summer months. Good served with Risotto as a side dish.


★★★★★ 1 vote

15 Min
50 Min


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2 tsp
olive oil, extra virgin
1/2 c
onion, finely chopped
1 lb
zucchini, cut in 1/4-inch rounds
8 oz
fresh mushrooms, chopped
1 lb
laura's lean ground round
14 1/2 oz
can diced tomatoes with liquid
1/4 tsp
1/2 tsp
(or more) garlic powder
1/2 tsp
(or more) dried oregano
1/4 c
grated parmesan cheese
1/4 c
fresh bread crumbs (1/2 slice bread)
1/4 tsp
(or more) italian seasoning

How to Make Beef and Zucchini Casserole


  • 1Preheat oven to 350 degrees. Heat the olive oil in a medium skillet.
  • 2Saute onions over medium heat until tender and translucent. Add zucchini to skillet and mix well. Add mushrooms and continue to cook all until mushroom liquid has mostly evaporated, about 7 minutes. Turn mixture into a greased 2-quart oblong casserole dish.
  • 3Add ground round to same skillet; stir and cook until all is crumbled and browned.
  • 4Add the salt, garlic powder and oregano to the tomatoes in the can; stir to combine, then add tomatoes to beef in skillet. Heat through. Add meat mixture to zucchini in the casserole dish and mix carefully.
  • 5Combine the Parmesan cheese, bread crumbs, and Italian seasoning and sprinkle over casserole. Bake for 35-40 minutes.

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About Beef and Zucchini Casserole

Course/Dish: Beef, Casseroles
Other Tag: Quick & Easy

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