Ground Beef Zucchini Casserole

This easy ground beef and zucchini casserole is rich, cheesy, and packed with protein. Lightened up with cottage cheese and featuring hearty quinoa and veggies, it’s perfect for a comforting weeknight dinner!

We LOVE casseroles in our house, and this ground beef and zucchini casserole is a favourite. It’s delicious, satisfying, fresh, easy to make, packed with veggies, and full of protein. While many casseroles can be heavy, this one strikes the perfect balance between hearty and light, making it ideal for weeknights.

Think of it as a lasagna with a twist, where zucchini replaces the noodles for a gluten-free version, quinoa provides a healthy source of complex carbohydrates and cottage cheese instead of ricotta. It delivers the comforting flavours and textures of lasagna with a healthier spin. We like to prep it on Sunday so we have delicious leftovers ready for the week.

Ingredients you’ll need

This ground beef and zucchini casserole uses simple, healthy ingredients. It’s gluten-free, protein-packed, and easy to make.

• Zucchini: Adds a fresh, nutritious base. Salt to remove excess moisture and prevent a watery casserole.
• Quinoa: I use the white variety. Be sure to rinse it. Rinsing will prevent the quinoa from clumping and help it cook evenly.
• Onion: Adds savoury flavour, sautéed until soft and browned for enhanced sweetness and depth.
• Garlic: Fresh is best. Avoid burning to prevent bitterness.
• Ground beef: You can buy ground beef anywhere between 80% and 95% lean. I prefer 95% extra lean, grass-fed ground beef to lighten the casserole and reduce fat, but any ground beef will work!
• Seasonings: Salt, pepper, and Italian seasoning.
• Cottage Cheese: I usually use regular or low fat – either works.
• Crushed Tomatoes: Forms the sauce base, adding tanginess and sweetness.
• Parmesan Cheese: Use grated or shredded. Freshly grated parmesan or pecorino cheese is recommended for the best flavour.

Complete list of ingredients and amounts is located on the recipe card below.

How to make ground beef and zucchini casserole

Quinoa: Cook the quinoa according to the package instructions.

Cook beef: Heat a large non-stick skillet over medium-high heat with 1/2 tablespoon of oil. Sauté the onion, beef and garlic with salt and Italian seasoning until cooked through, about 4-5 minutes. Transfer the mixture to the baking dish.

Cook zucchini: Wipe the skillet clean and add the remaining 1 tablespoon of oil. Once hot, add the sliced zucchini and season with additional salt and pepper. Cover and cook for about 5 minutes, until the zucchini is soft.

Mix together: Combine the zucchini and cooked quinoa in the baking dish along with the canned tomatoes. Thoroughly stir to combine everything.

Add cheese: Spread the cottage cheese in an even layer over the mixture, then top with Parmesan cheese.

Bake: Bake the casserole for 25 minutes, or until slightly golden.

Serve and enjoy your dish!

Substitutions and Tips

Don’t worry if you are missing an ingredient or two. Here is a list of the best, simple ingredient swaps:

• Zucchini Substitutes: Yellow squash, eggplant, or sweet potatoes. If you use potatoes, make sure you cut them into small triangles or bite-sized cubes.
• Cottage Cheese: You can also use ricotta cheese for this recipe. Keep in mind it won’t be as high in protein.
• Ground Beef Substitutes: Ground turkey or chicken, lentils, or crumbled tofu are great meat-free alternatives.
• Cheese Substitutes: Swap the Parmesan for mozzarella, cheddar, Gouda, or Monterey Jack cheese.
• Tomato Sauce: Use marinara sauce or tomato passata instead.
• Quinoa: Swap for orzo or rice.
• Customise it: Tailor the casserole to your personal taste by adding extra vegetables like bell peppers or mushrooms for enhanced flavor and nutrition. You can also mix in different cheeses for a unique twist.

Serving suggestions

There are so many delicious side dishes that pair well with zucchini casserole. Here is a list:

• Salad – I love this Kale Crunch Salad, Sesame Carrot & Cucumber Salad or Jerusalem Salad
• Bread –Garlic bread or Eggless Cornbread
• Roasted Vegetables – We love this Charred Broccoli with Peanut Sauce, Roasted Brussels Sprouts & Asparagus or Roasted Green Beans & Carrots.
• Steamed Vegetables

Storing leftovers

• To Store: Place cooled casserole in an airtight container and store for 4 to 5 days in the fridge. 
• To Freeze: Use a freezer-safe bag or airtight container and store it for up to 3 months in the freezer. 
• To Reheat: Thaw it in the fridge overnight, then reheat at 180°C/ 190°F for about 20 minutes. 

Recipe FAQ

More easy weeknight dinners

Chili Without Tomatoes

Gnocchi Bolognese Bake

Maple Chicken + Veggies

Honey Paprika Salmon

If you try this ground beef and zucchini casserole recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print