Cheesy Beef Zucchini Casserole (Printable)

Layers of zucchini, seasoned beef, and melted cheese bake into a golden, bubbly dinner.

# What You'll Need:

→ Vegetables

01 - 3 medium zucchinis, sliced into 1/4-inch rounds
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 1 lb ground beef

→ Dairy

05 - 2 cups shredded cheddar cheese
06 - 1/2 cup sour cream
07 - 1/4 cup milk
08 - 1/4 cup grated Parmesan cheese

→ Pantry

09 - 1 (14.5 oz) can diced tomatoes, drained
10 - 1/2 cup breadcrumbs
11 - 2 tbsp olive oil
12 - 1 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/2 tsp paprika
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

# Directions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or a small amount of oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5–6 minutes. Drain excess fat and set aside.
03 - Add onion and garlic to the same skillet. Sauté for 2–3 minutes until softened and fragrant.
04 - Stir in drained diced tomatoes, oregano, basil, paprika, salt, and pepper. Cook for 3–4 minutes to allow flavors to meld, then remove from heat.
05 - In a separate bowl, combine sour cream, milk, and half of the cheddar cheese (1 cup). Mix until well blended.
06 - Arrange half of the zucchini slices in a single layer at the bottom of the prepared casserole dish.
07 - Spread half of the seasoned beef mixture evenly over the zucchini layer.
08 - Dollop half of the sour cream mixture over the beef and spread gently to cover.
09 - Repeat with remaining zucchini slices, followed by the remaining beef mixture, then finish with the remaining sour cream mixture.
10 - Sprinkle remaining cheddar cheese, Parmesan cheese, and breadcrumbs evenly over the top. Drizzle with remaining 1 tablespoon olive oil.
11 - Cover the dish tightly with aluminum foil. Bake for 25 minutes.
12 - Remove foil and continue baking for an additional 15 minutes until the cheese is melted and bubbly, and the topping is golden brown.
13 - Let the casserole stand for 5–10 minutes before serving to allow layers to set.

# Expert Hints:

01 -
  • It transforms humble zucchini into something rich and indulgent that even vegetable haters will request again
  • The make ahead potential means you can assemble it in the morning and bake when everyone walks through the door hungry
  • Leftovers somehow taste better the next day, if they survive that long
02 -
  • Draining the tomatoes thoroughly is non negotiable. I learned this the hard way when I rushed and ended up with zucchini soup instead of casserole.
  • The resting period seems pointless when everyone is hungry, but cutting too soon will make your layers slide apart into an unappealing mess.
  • Zucchini releases water as it cooks, so even with drained tomatoes there will be some liquid in the bottom of the pan. This is normal and will be reabsorbed as it rests.
03 -
  • Use a mandoline if you have one for perfectly even zucchini slices that cook at the same rate
  • Add a pinch of red pepper flakes to the beef mixture if your family enjoys gentle heat that sneaks up on you
  • Mix some mozzarella with the cheddar for that classic cheese pull that makes everyone instinctively reach for their phone to take a picture

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