Zucchini Hamburger Casserole

Holly’s Recipe Highlights: Zucchini Hamburger Casserole
Ingredient Notes
Save Every Bite
More Ways to Use Fresh Zucchini

Zucchini Hamburger Casserole is a hearty, family-friendly dinner that layers tender zucchini, ground beef, tomato sauce, and a cheesy topping into one comforting casserole. It’s an easy, satisfying meal that’s perfect for busy weeknights and a great way to use up fresh zucchini.

Zucchini Hamburger Casserole in the casserole dish and plated with garlic toast

Holly’s Recipe Highlights: Zucchini Hamburger Casserole

Flavor: This is rich and savory, with seasoned ground beef, tangy tomato sauce, tender zucchini, and a golden, cheesy topping in every comforting bite.
Time-Saver: Use pre-shredded Italian cheese and a favorite jarred pasta sauce to keep prep easy.
Resting Time: A 10-minute rest allows the sauce and vegetable juices to thicken before serving.
Serving Suggestions: Pair it with garlic bread, or serve it over pasta, rice, or quinoa to make it an even heartier meal.

Cook Time: 50 minutes Servings: 6 Cook Method: Stove Top and Oven

Ingredient Notes

labelled ingredients for zucchini hamburger casserole

Zucchini: Choose small to medium zucchini with firm, unblemished skin. Larger zucchini tend to have more seeds and moisture, so scoop out the seedy center if needed. Swap part or all of the zucchini for yellow summer squash to add some more color.
Lean Ground Beef: Lean ground beef adds hearty, savory flavor while keeping excess grease to a minimum. For a lighter option, substitute ground turkey, or use Italian sausage for a richer, more robust flavor.
Italian Seasoning and Garlic Powder: These simple seasonings add savory, well-balanced flavor to the tomato sauce. For a fresh finishing touch, sprinkle chopped basil or parsley over the casserole after baking.
Pasta Sauce: Choose a thick, flavorful pasta sauce rather than a thin marinara, as the zucchini releases moisture while baking. Control the flavor with this homemade pasta sauce or opt for a spicy arrabbiata sauce.
Petite Diced Tomatoes: Gently drain the tomatoes before adding them so they provide texture without making the casserole watery. Regular diced tomatoes work too, but you may want to chop the larger pieces into smaller bites.

Cut the Zucchini Evenly: Cut the zucchini into uniform half-moons so they cook at an even rate.
Use Medium-High Heat: Cook the zucchini over medium-high heat rather than low heat. Faster cooking encourages evaporation instead of steaming.
Cook Time Matters: Cook for 3 to 4 minutes in a skillet for firmer zucchini and 5 to 6 minutes for a softer casserole.
Drain the Beef Well: Drain the beef and the tomatoes well. Excess liquid from either can make the finished casserole watery.
Use a Thicker Pasta Sauce: Especially when using large or very juicy zucchini. This helps to keep the casserole from being too watery.

cheesy Zucchini Hamburger Casserole in the casserole dish with a portion taken out

Save Every Bite

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Thaw overnight in the refrigerator. Reheat in the microwave or in a foil-covered baking dish in a 350°F oven until heated through. Remove the foil during the final few minutes to allow the top to crisp up.

More Ways to Use Fresh Zucchini

Did you enjoy this Zucchini Hamburger Casserole Recipe? Leave a comment and rating below

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 25 minutes

Cook Time 25 minutes

Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
Slice the zucchini in half lengthwise and then into ½-inch moons.
Heat the oil in a large skillet over medium-high heat and add the zucchini, salt and pepper. Cook over medium-high heat, stirring occasionally, until the zucchini starts to soften, about 3 to 6 minutes (see notes). Transfer to the prepared baking dish.
In the same skillet over medium-high heat, cook the ground beef and onion until no pink remains. Drain any fat.
Stir in the Italian seasoning, garlic powder, pasta sauce, and diced tomatoes. Add to the baking dish and gently stir with the zucchini to combine.
In a small bowl, whisk the egg and milk. Stir in the cheese until coated with the egg mixture. Spoon the cheese mixture evenly over the casserole.
Bake for 25 to 30 minutes, or until hot and bubbly and the topping is melted and lightly browned.
Let it rest 10 minutes before serving so the juices can thicken.

When cooking the zucchini in the skillet, cook for 3 to 4 minutes for a firmer bite and 5 to 6 minutes for a softer bite. Stretch the meal further by serving it with cooked pasta, rice or quinoa.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.