Zucchini with Ground Beef

This ground beef and zucchini casserole is one of those back-pocket dinners that uses up a mountain of summer squash and puts a filling meal on the table without much fuss. Browned beef and a triple-tomato sauce packed with vegetables goes into a baking dish, gets buried under Parmesan, and bakes until thick and crusty on top.

The tomato base uses canned tomatoes, tomato sauce, and tomato paste together. That triple hit builds a sauce with real body that won’t turn watery even with six zucchini releasing moisture as they cook.

Grated cheddar gets stirred into the mixture before baking, melting into the sauce and adding richness throughout. The Parmesan on top bakes into a golden, slightly crunchy crust that gives the soft casserole some texture contrast.

An hour in the oven does two things. It thickens the sauce as excess moisture evaporates, and it develops that crusty browned top that makes every casserole worth eating.

Kitchen Tips

• Brown the beef until fully crumbly with no pink spots. Undercooked beef clumps together in the casserole and doesn’t distribute evenly.
• Slice the zucchini a uniform ½ inch thick. Thinner slices disintegrate during the long bake. Thicker ones stay too firm.
• Don’t skip the olives. They add a briny, salty pop that cuts through the richness of the beef and cheese.
• Let the casserole rest for 10 minutes after baking. This sets the sauce so servings hold together on the plate.

Variations

• Italian sausage swap: Use sweet or hot Italian sausage instead of ground beef for a spicier, more herbaceous version.
• Low-carb version: Skip any pasta sides and serve this on its own. It’s already loaded with vegetables and protein.
• Mexican style: Add cumin, chili powder, and swap the cheddar for pepper jack. Top with sour cream and cilantro.