Beef Zucchini Casserole
A wholesome and comforting pasta bake filled with juicy ground beef, tender zucchini, creamy cheeses, and perfectly cooked orzo.
If you love hearty casseroles that are full of flavor yet packed with vegetables, this Beef Zucchini Casserole will quickly become one of your go-to family dinners. It’s the perfect balance of savory beef, fresh zucchini, and creamy, cheesy goodness — all baked together into a cozy, golden dish that’s impossible to resist.
This recipe is simple to make and uses pantry-friendly ingredients, making it ideal for weeknights or meal prep. The orzo pasta adds a light, satisfying texture that complements the vegetables and melted cheese beautifully.
Ingredients
- ½ cup orzo pasta
- 2 tablespoons olive oil, divided
- 1 pound zucchini, sliced into ¼-inch rounds
- ½ teaspoon Italian seasoning
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 can (14.5 ounces) crushed tomatoes
- 1½ cups shredded mozzarella cheese, divided
- ½ cup ricotta cheese (part-skim)
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Fresh basil, chopped, for garnish
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil. Set aside. - Cook the Orzo
Bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain and set aside. - Sauté the Zucchini
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchini and season with Italian seasoning, ¼ teaspoon salt, and black pepper.
Cook for about 5 minutes, stirring occasionally, until the zucchini is just tender but still slightly crisp. Transfer to a large mixing bowl and set aside. - Cook the Aromatics and Beef
Add the remaining 1 tablespoon olive oil to the same skillet. Add the onion and sauté for about 1 minute, until slightly softened. Stir in the garlic and cook for another 20–30 seconds, just until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Season with the remaining ¼ teaspoon salt. Cook for 6–7 minutes, or until the meat is fully browned. Drain any excess fat. - Combine the Ingredients
To the large bowl with zucchini, add the cooked orzo and ground beef mixture. Pour in the crushed tomatoes, ½ cup mozzarella, ricotta, Parmesan, basil, and thyme. Mix everything together until evenly combined and the cheeses start to melt into the mixture. - Assemble the Casserole
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of mozzarella cheese over the top. - Bake
Bake in the preheated oven for 20–25 minutes, or until the casserole is bubbling and the cheese on top is golden and melted. - Rest and Serve
Remove from the oven and let the casserole rest for 10–15 minutes before serving. This allows the layers to set and makes it easier to slice.
Garnish with fresh chopped basil and serve warm.
Tips & Variations
- Add more veggies: Bell peppers, mushrooms, or spinach make great additions to this casserole.
- Make it spicy: Add a pinch of crushed red pepper flakes to the beef mixture for a little heat.
- Use different cheeses: Substitute mozzarella with provolone or fontina for a slightly different flavor.
- Meal prep friendly: This casserole keeps well in the fridge for up to 4 days or can be frozen for up to 2 months.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly in foil or place in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions for 1–2 minutes.
Nutrition (per serving, 8 servings)
Calories: 272 | Carbohydrates: 15g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 455mg | Fiber: 2g | Calcium: 230mg | Iron: 3mg