Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 1 lb (450 g) lean ground beef
• 3 medium zucchini, sliced ¼-inch thick
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups marinara or pasta sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• ½ teaspoon paprika (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Prepare the zucchini

• Preheat oven to 375°F (190°C).
• Slice zucchini into thin rounds or lengthwise strips.
• Sprinkle lightly with salt and let sit for 15–20 minutes to draw out moisture.
• Pat dry with paper towels.

2. Cook the beef

• Heat olive oil in a large skillet over medium-high heat.
• Cook onion for 3–4 minutes until softened.
• Add garlic and cook for 30 seconds.
• Add ground beef and cook until browned.
• Drain excess grease.
• Stir in marinara sauce, Italian seasoning, oregano, paprika, salt, and pepper.
• Simmer for 5 minutes.

3. Assemble the casserole

In a greased 9×13-inch baking dish:

• Spread a thin layer of meat sauce.
• Add a layer of zucchini.
• Sprinkle with mozzarella.
• Repeat the layers until all ingredients are used.
• Finish with the remaining mozzarella and Parmesan cheese.

4. Bake

• Cover with foil and bake for 30 minutes.
• Remove foil and bake another 15–20 minutes, until the cheese is bubbly and golden.
• Broil for 2–3 minutes if you want a browned top.

5. Rest

Let the casserole rest for 10 minutes before slicing. Garnish with parsley if desired.

---

Nutrition Information (Approximate)

Per serving (1/6 of casserole):

• Calories: 390
• Protein: 32 g
• Fat: 25 g
• Saturated Fat: 10 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 650 mg
• Cholesterol: 90 mg

Nutrition values are approximate and vary depending on the brands and ingredients used.

Tips for Success

• Salting and drying the zucchini helps prevent a watery casserole.
• For extra flavor, add 8 oz (225 g) sliced mushrooms or diced bell peppers to the beef.
• Use freshly shredded mozzarella for better melting.
• Let the casserole rest before serving so it slices neatly.

Variations

• Low-carb/Keto: Use a low-sugar marinara sauce.
• Spicy: Add ½ teaspoon crushed red pepper flakes.
• Extra cheesy: Add 1 cup ricotta cheese between the layers.
• Turkey version: Substitute ground turkey or chicken for the beef.

Storage

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheating: Warm in a 350°F (175°C) oven for 20 minutes or microwave individual portions until hot.

Frequently Asked Questions

Can I make it ahead of time?
Yes. Assemble the casserole up to 24 hours in advance, refrigerate, and bake when ready.

Why is my casserole watery?
Zucchini naturally contains a lot of water. Salting it first and allowing the baked casserole to rest before serving helps reduce excess liquid.

Can I use yellow squash?
Yes. Yellow summer squash works just as well as zucchini.

Can I add pasta?
Yes. Mix in about 2 cups of cooked pasta if you want a heartier, traditional casserole.

What can I serve with it?

• Garlic bread
• Caesar salad
• Roasted broccoli
• Green beans
• Mixed garden salad