Easy Cheesy Zucchini Casserole with Ground Beef
Looking for an easy, family-friendly recipe that will make everyone at the dinner table ask for seconds? Search no further; our easy, cheesy zucchini casserole with ground beef is a hearty meal that everyone will love.

Cheesy Beef & Zucchini Macaroni Bake
If you have a garden, there’s a good chance you’ve got lots of zucchini on your hands and you’re looking for some great recipes to use it.
Well, you’re in luck!
This meaty zucchini casserole recipe includes ground beef, fresh zucchini, and macaroni layered with melty cheese that adds a comforting, creamy goodness.
It’s the perfect way to sneak in those veggies into your family’s diet, and the best part? It’s a hit with the kids too!
Preparing this delicious casserole is a breeze, and it’s an ideal choice for a busy weeknight dinner, or Sunday suppper.
Not only does this great recipe come together quickly, but it also provides a generous serving size, ensuring you have leftovers for those lazy nights.
So, tie on your apron, grab your ingredients, and let’s get cooking this delightful casserole.
Ground Beef and Zucchini Casserole Recipe
Ingredients:
- 2 cups elbow macaroni, cooked to al dente
- 1 pound lean ground beef
- 1 cup zucchini, peeled and diced
- ½ cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Or substitute 2 teaspoons of Italian Seasoning for the oregano and basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1 (24-ounce) jar marinara sauce
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Easy Zucchini Ground Beef Casserole
Directions:
Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Add the ground beef to a large skillet and cook on medium heat until browned, breaking it up with a spatula as it cooks.
Add the chopped onion and sauté until translucent, about 2-3 minutes.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Stir in the diced zucchinis and cook for 3-4 minutes until they start to soften.
Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Mix well to combine all the flavors.
Pour in the marinara sauce and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Add the cooked macaroni to the skillet and gently mix everything until the macaroni is evenly coated with the sauce and meat mixture.
Gradually stir in the heavy cream to the macaroni mixture. This will add a creamy and rich element to the dish.
In a separate bowl, combine the shredded mozzarella, cheddar, and Parmesan cheeses.
Transfer half of the macaroni mixture to the greased baking dish. Sprinkle half of the cheese mixture over it.
Layer the remaining macaroni mixture on top and finish with the rest of the cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Once done, remove the baking dish from the oven and let it cool slightly before serving.
Garnish with fresh basil leaves before serving for a burst of flavor and color.
And there you have it, my favorite zucchini casserole recipe that makes a delicious dish to feed your whole family. The next time your searching for easy weeknight dinners, be sure to give this one a try.
This easy casserole recipe is a great way to use up those extra zucchinis during the summer months and an excellent choice for a nutricious, family-friendly meal.
Cheesy Zucchini Casserole with Ground Beef
This Zucchini Casserole with Ground Beef is a hearty, delicious, and nutritious one-dish meal that blends the flavors of tender zucchini, ground beef, and creamy, melted cheese, making it a perfect family-friendly dinner for any night of the week.
Ingredients
- 2 cups elbow macaroni, cooked to al dente
- 1 pound ground beef
- 1 cup zucchini, peeled and diced
- ½ cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1 (24-ounce) jar marinara sauce
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- Add the ground beef to a large skillet and cook on medium heat until browned, breaking it up with a spatula as it cooks.
- Add the chopped onion and sauté until translucent, about 2-3 minutes.
- Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Stir in the diced zucchinis and cook for 3-4 minutes until they start to soften.
- Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Mix well to combine all the flavors.
- Pour in the marinara sauce and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- Add the cooked macaroni to the skillet and gently mix everything until the macaroni is evenly coated with the sauce and meat mixture.
- Gradually stir in the heavy cream to the macaroni mixture. This will add a creamy and rich element to the dish.
- In a separate bowl, combine the shredded mozzarella, cheddar, and Parmesan cheeses.
- Transfer half of the macaroni mixture to the greased baking dish. Sprinkle half of the cheese mixture over it.
- Layer the remaining macaroni mixture on top and finish with the rest of the cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Once done, remove the baking dish from the oven and let it cool slightly before serving.
- Garnish with fresh basil leaves before serving for a burst of flavor and color
Notes
- Be sure to cook the macaroni al dente (slightly undercooked) as it will continue to cook in the oven. This prevents the macaroni from becoming mushy in the end.
- You can choose to peel the zucchinis or leave the skin on, depending on your preference. If the zucchinis are large with large seeds, consider removing the seeds to avoid excess moisture.
- Feel free to adjust the cheese types and quantities to suit your taste. You can also experiment with different cheeses like Gouda, fontina, or provolone for unique flavors.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 114mgSodium: 542mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 33g
The information is provided is only an estimate. Please do not use for dietary or medical advice.
Zucchini Hamburger Casserole FAQs:
How should I store the leftovers? Store in an airtight container in the refrigerator for 3-4 days.
Can I use ground turkey or chicken instead of beef? Absolutely! Ground turkey or chicken can be substituted for the ground beef. Personally, I think the ground beef tastes best, but the others will work great.
Can I use a different pasta shape? Yes, you can use a different pasta shape if you prefer. Penne, rigatoni, or rotini would work well.
What type of cheddar cheese should I use? For this recipe, we recommend using a sharp or extra-sharp cheddar cheese. The strong flavor of the cheese will add a nice contrast to the other ingredients.
Can I add yellow squash? Yes, you can definitely add yellow squash to this casserole. Just make sure it is diced into small cubes before adding it to the skillet. You may also need to reduce the baking time slightly as yellow squash cooks quicker than zucchini.
Can I use fresh herbs? Yes, absolutely. Just replace the dried herbs with an equal amount of finely chopped fresh herbs (i.e. 1 teaspoon dried oregano = 1 tablespoon finely chopped fresh oregano). We recommend using a combo of fresh basil and parsley for this recipe.
Can I add ricotta? Yes, adding ricotta is a great way to make the casserole creamier. Just stir 1/2 cup of ricotta cheese into the macaroni mixture before transferring it to the baking dish. You may also want to reduce the amount of heavy cream slightly as well.