Cheesy Ground Beef and Zucchini Casserole Recipe

If you love comfort-food casseroles, this quick and easy Ground Beef and Zucchini Casserole balances hearty meat with fresh summer vegetables.

It’s an excellent way to use an abundance of zucchini and is more filling than lighter, vegetable-only bakes.

I found this recipe in an old spiral-bound cookbook called “Sassy Zucchini.” The combination of beef, tomatoes, and tender zucchini is flavorful and comforting—perfect for a warm weeknight. Leftovers reheat well, too.

How to make Ground Beef and Zucchini Casserole

1. Brown the ground beef and chopped onion in a large skillet over medium heat. Cook until the beef is through and the onion is soft, then drain excess fat.
2. Add the diced tomatoes (with their juices), spaghetti sauce mix, diced zucchini, and salt. Bring to a simmer, cover, and cook for about 15 minutes until the zucchini is tender. Stir in the cooked rice.
3. Preheat the oven to 350°F (175°C). Transfer the mixture to a 13×9-inch baking dish or use an oven-safe skillet. Top with shredded cheese and bake 15 minutes, or until the cheese is melted and bubbling. Serve hot.

• 1 lb ground beef
• 1 yellow onion, finely chopped
• 1 can (14.5 oz) diced tomatoes
• 1 envelope (1.37 oz) spaghetti sauce mix (such as McCormick)
• 4 cups zucchini, diced into ¾-inch half-moons (about 3 medium)
• 1 teaspoon salt
• 1 cup cooked rice
• 1 cup shredded mozzarella

• Place the ground beef and onion in a large skillet over medium heat. Cook until the beef is browned and the onion is soft, about 5–7 minutes. Drain the fat.
• Stir in the diced tomatoes with their juices, spaghetti sauce mix, zucchini, and salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes until the zucchini is tender.
• Preheat the oven to 350°F (175°C). Stir in the cooked rice, then transfer the mixture to a 13×9-inch baking dish or keep it in an oven-safe skillet.
• Top with shredded mozzarella and bake 15 minutes, or until the cheese is melted and bubbly. Serve warm.

You can use any variety of ground beef (80%, 85%, or 90%) that you have on hand.

If you don’t have a spaghetti sauce mix packet, substitute about 2 tablespoons of a homemade seasoning blend.

Any shredded cheese works well—provolone, colby jack, or extra mozzarella if you like it cheesier.

Leftovers keep in the refrigerator for 4–5 days and reheat nicely in the microwave.