Ground Beef Zucchini Casserole Quick Ground Beef Recipes
When I first threw together this ground beef zucchini casserole, it was one of those what’s-in-the-fridge kind of nights. You know the type, when you’re staring into the fridge, wondering how zucchini and ground beef are going to save dinner. Turns out, they do more than save it—they make it delicious. This dish sits right in the sweet spot between comfort food and low carb ease, which is why it has earned a regular spot on my table.
I’ve tried more ground beef recipes than I can count, but this one has that cozy feel that keeps you coming back. The zucchini keeps things light without sacrificing the flavor or heartiness you want from an easy ground beef dinner. It’s one of those best ground beef recipes where you forget you were trying to be healthy in the first place.
If you’re hunting for quick ground beef recipes that check every box—low carb, satisfying, and simple—this casserole will be your new go-to. It fits the bill for ground beef recipes low carb, zucchini ground beef recipes, ground beef low carb recipes, easy ground beef recipes, and really, just plain easy ground beef dinner recipes.
Servings: 6 servings
Ingredients
- 1 lb ground beef
- 2 medium zucchinis, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup canned diced tomatoes (drained)
- 1/2 cup sour cream
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Cook the onion and garlic until softened.
- Add ground beef to the skillet and cook until browned. Drain excess fat if needed.
- Stir in diced tomatoes, oregano, paprika, salt, and pepper. Let it simmer for 5 minutes.
- Layer sliced zucchini in a greased baking dish. Spread half the beef mixture over the zucchini.
- Add dollops of sour cream, sprinkle with cheese, then repeat the layers with remaining beef and zucchini.
- Finish with a generous layer of cheese on top.
- Bake uncovered for 25–30 minutes, until the top is golden and bubbly.
- Let it cool for 5 minutes before serving.