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A delicious Zucchini Hamburger Casserole is pictured as the featured image for the recipe.

Easy Zucchini Hamburger Casserole

This easy Zucchini Hamburger Casserole is a comforting and crowd-pleasing dish perfect for using up summer zucchini. It's a simple and customizable casserole made with ground beef, zucchini, tomato sauce, and plenty of cheese, sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 2 medium zucchini, shredded
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 2 cups shredded cheese cheddar and mozzarella blend recommended
  • Optional toppings: Sour cream
  • Optional toppings: Chopped green onions
  • Optional toppings: Crushed red pepper flakes

Equipment

  • large skillet
  • 9x13-inch baking dish
  • Oven
  • Cheese grater
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
  3. Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 5 minutes.
  4. Stir in the shredded zucchini, tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer and cook for about 10 minutes, or until the zucchini is tender.
  5. Pour the zucchini and beef mixture into the prepared baking dish. Spread evenly.
  6. Sprinkle the shredded cheese evenly over the top.
  7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  8. Let the casserole rest for a few minutes before serving. Top with sour cream, chopped green onions, or crushed red pepper flakes, if desired.

Notes

For best results, drain excess grease from the browned ground beef. You can squeeze out excess moisture from the shredded zucchini to prevent a watery casserole. To make ahead, assemble the casserole and refrigerate for up to 24 hours before baking. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Try variations like adding bell peppers, mushrooms, or substituting ground beef with ground turkey or Italian sausage. A breadcrumb topping can be added for extra crunch.