This ground beef zucchini casserole is layered with pasta, marinara, and a cottage cheese blend, then baked until bubbly and golden. With 2 pounds of zucchini cooked into the meat sauce, it’s a hearty, family-sized dinner that comes together in about 15-minutes of prep.

A large casserole dish filled with cheesy ground beef and zucchini.

5 star review

“Don’t miss this one! It’s so insanely good. Didn’t notice the zucchini in the final product the flavor is so good. I am super stoked and probably won’t bother to make lasagna now that I have this recipe. And I used 3 zucchini on it! Way to nail this recipe Robyn!”

– Brooke
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Italian Zucchini and Ground Beef Casserole

Imagine a cheesy, saucy baked pasta, but fresher, lighter, and packed with veggies 😄. That’s my beef zucchini casserole! For this beef zucchini casserole I’ve packed LOTS, I mean lots of zucchini (4 cups to be exact) into this casserole, but you wouldn’t know it since I’ve used a trick to “hide” the veggies by simply grating the zucchini so it cooks right into the marinara sauce, essentially melting into oblivion, a strategy that’s especially useful if you (or someone you’re feeding) doesn’t like the texture of zucchini or if you just have a lot of zucchini on hand that you need to use ASAP.

And, can we talk about how easy this casserole is? It takes just 15 minutes to prep the zucchini and sauce and then layer it with uncooked pasta, a cottage cheese and Italian herb blend, and shredded cheese. You may notice I’m using uncooked pasta in this casserole and that’s for two very good reasons… 1) as the casserole bakes, the pasta soaks up all the zucchini liquid and prevents the casserole from getting soggy, and 2) it saves you time, effort and dishes.

Now, for the marinara sauce, I love using my super flavorful and homemade marinara sauce, but to make the meal even easier, use any good quality store-bought marinara sauce (just make sure you like the flavor since it’s a prominent flavor). Finally, I like using cottage cheese in this recipe for the protein factor, but ricotta cheese works just as well. Serve this beef vegetable casserole with my time-saving homemade garlic bread and a simple green salad tossed with quick balsamic salad dressing and you’ve got a crowed pleasing meal that will have everyone going back for seconds!

Welcome to My Kitchen, Let’s Make Layered Beef Zucchini Casserole

Jump to Recipe Instructions
Grating zucchini on a cutting board.
1. Grate the zucchini.
A dutch oven on the stove with a spoon, cooked ground beef, and shredded zucchini. To the side is a cutting board with more shredded zucchini.
2. Cook the onion, beef and zucchini.
Pouring red sauce into a blue dutch oven with a spoon, cooked ground beef and shredded zucchini.
Cook all the liquid out of the zucchini, then add the marinara.
A blue baking dish with a spoon and a red meat sauce.
Spread the zucchini meat sauce evenly in a casserole dish.
A blue baking dish with a red meat sauce topped with pasta.
Add the pasta in an even layer on top of the meat sauce.
Sprinkling cheese into a glass bowl with a spoon and creamy sauce.
Make the cottage cheese sauce.
A blue baking dish filled with a red sauce and topped with pasta and cottage cheese.
Add the cottage cheese sauce in an even layer on top of the pasta.
Someone holding a blue baking dish filled with cottage cheese and shredded cheese.
Cover with foil and bake until browned and bubbling.
A wooden spoon in a casserole dish filled with pasta, cheesy ground beef, and zucchini.

Robyn’s Testing Tips for Italian Beef Casserole

  • Zucchini: If you really want to “hide” the zucchini, you can also peel it first so that the green color isn’t detectable in the sauce.
  • Cook the zucchini liquid out completely. After adding the grated zucchini to the pan, cook on high until the pan is nearly dry before adding the marinara. Skipping this step leads to a watery casserole!
  • Use uncooked pasta. Adding dry pasta directly to the casserole lets it absorb the excess zucchini liquid as it bakes, which improves texture and saves a pot.
  • Ricotta works in place of cottage cheese. Swap it in a 1:1 ratio if that’s what you have on hand.
  • Assemble ahead. The casserole can be assembled up to 24 hours in advance and refrigerated unbaked. Add the pasta and cheese layer just before baking for best texture.
A baked beef and zucchini casserole in a white dish, topped with melted cheese and fresh basil, with a wooden spoon serving a portion.
4.98 stars (37 ratings)

Ground Beef Zucchini Casserole (Italian)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
This Italian ground beef zucchini casserole is layered with pasta, cheese, cottage cheese, and marinara for a hearty dinner the whole family will love.
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Ingredients

  • 2 teaspoons olive oil
  • 1 small yellow onion, small diced
  • 1 teaspoon kosher salt, divided
  • 1 ¼ pounds lean ground beef
  • 2 pounds zucchini (about 4 medium), grated using the large holes of a box grater
  • 2 teaspoons granulated garlic powder
  • 24-ounces marinara sauce
  • 16-ounces low fat cottage cheese
  • 1 large egg
  • 1 cup shredded Italian cheese blend, divided
  • 2 cups dry farfalle (bow tie) pasta (uncooked)

Equipment

Instructions 

  • Preheat the oven to 375F.
  • Heat a large pan or Dutch oven over medium high heat. Add 1 teaspoon oil, the onion, and ¼ teaspoon salt. Cook until slightly softened, about 3 minutes, stirring often.
  • Turn the heat to high, add an additional 1 teaspoon olive oil, the beef, and ¼ teaspoon salt, stirring to break the meat into small pieces. Cook until just starting to brown, about 3 minutes.
  • Add the zucchini, ½ teaspoon salt, and the garlic powder. Cook until the zucchini is very soft and has given off all of its liquid (about 10 minutes on high), stirring frequently.
  • When the pan is almost dry (the zucchini has given off most of its liquid) add the marinara sauce, stirring to combine. Turn the heat to low and simmer for 5 minutes, stirring frequently.
  • While the sauce simmers, in a medium bowl stir together the cottage cheese, egg, and ½ cup Italian cheese blend until well combined.
  • Grease or spray a 9×13 ceramic baking dish. Carefully transfer the zucchini-beef sauce to the baking dish, smoothing into an even layer.
  • Layer the dry pasta in an even layer on top, lightly pressing down into the sauce.
  • Dollop the cottage cheese mixture on top of the pasta, spreading into an even layer.
  • Sprinkle evenly with the remaining ½ cup Italian cheese blend.
  • Cover tightly with foil and bake for 40 minutes, or until bubbling. Uncover and bake an additional 10-15 minutes, or until browned on top. Allow to cool for at least 10 minutes for more even serving.

Notes

  • Pasta: I’ve tested this recipe a number of times as written, but if you’re nervous about using uncooked pasta for this recipe, feel free to cook 2 cups of farfalle in a large pot of salted water until just al dente. Drain very well, and do not rinse. Layer the pasta per the recipe and you’re good to go.
  • Cottage Cheese: Boosts the protein in this recipe, and is not particularly detectable in the final dish. If you really don’t like the texture of cottage cheese, however, you can either blend it first, or simply sub ricotta in its place.
Course: dinner
Cuisine: American, Italian

Nutrition Information:

Serving: 1 (of 6), Calories: 324kcal, Carbohydrates: 23g, Protein: 31g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 94mg, Sodium: 541mg, Potassium: 822mg, Fiber: 3g, Sugar: 5g, Vitamin A: 365IU, Vitamin C: 28mg, Calcium: 85mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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