Name: Beef Zucchini Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ½ cup orzo pasta; 2 tablespoons olive oil, divided; 1 pound zucchini, cut into ¼-inch round slices; ½ teaspoon Italian seasoning; ½ teaspoon salt, divided; ½ teaspoon fresh ground pepper; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 pound ground beef; 1 can (14.5 ounces) crushed tomatoes; 1½ cups shredded mozzarella cheese, divided; ½ cup part-skim ricotta cheese; ¼ cup shredded parmesan cheese; 1 teaspoon dried basil; 1 teaspoon dried thyme; Chopped fresh basil, for garnish

Jump to Recipe·Leave a Review

Beef Zucchini Casserole is a hearty and comforting baked pasta dish filled with tender zucchini, flavorful ground beef, creamy cheeses, and perfectly cooked orzo. This easy casserole is a crowd-pleasing weeknight dinner or cozy weekend meal that’s loaded with protein and vegetables in every bite.

Why You’ll Love This Recipe

This casserole combines the richness of ground beef, the freshness of zucchini, and the satisfying texture of orzo pasta, all brought together with a trio of gooey cheeses. It’s perfect for feeding a family or meal prepping for the week. The blend of Italian herbs, crushed tomatoes, and melted mozzarella creates a familiar, homestyle flavor that’s always a hit. With its one-dish convenience and balanced ingredients, it’s a complete and satisfying meal.

Beef Zucchini Casserole

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup orzo pasta
2 tablespoons olive oil, divided
1 pound zucchini, cut into ¼-inch round slices
½ teaspoon Italian seasoning
½ teaspoon salt, divided
½ teaspoon fresh ground pepper
1 small yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
1 can (14.5 ounces) crushed tomatoes
1½ cups shredded mozzarella cheese, divided
½ cup part skim ricotta cheese
¼ cup shredded parmesan cheese
1 teaspoon dried basil
1 teaspoon dried thyme
chopped fresh basil, for garnish

Directions

Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
Cook the orzo according to package instructions. Drain and set aside.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the sliced zucchini, Italian seasoning, ¼ teaspoon salt, and pepper. Cook for about 5 minutes until the zucchini is crisp-tender. Transfer to a large mixing bowl.
Add the cooked orzo to the bowl with the zucchini and stir to combine.
In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the diced onion and cook for 1 minute, then stir in the garlic and cook for 20 seconds.
Add the ground beef to the skillet, season with remaining salt, and cook for 6 to 7 minutes until browned and cooked through. Drain excess fat if necessary.
Transfer the beef mixture to the bowl with the orzo and zucchini. Add crushed tomatoes, ½ cup mozzarella, ricotta, parmesan, dried basil, and dried thyme. Mix until fully combined.
Pour the mixture into the prepared baking dish. Top with the remaining 1 cup of mozzarella cheese.
Bake for 20 to 25 minutes, or until the casserole is hot, bubbly, and the cheese is melted.
Let rest for 10 to 15 minutes before serving. Garnish with fresh basil.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes
Total Time: 1 hour 5 minutes

Variations

Add More Veggies: Include chopped bell peppers, mushrooms, or spinach for extra nutrition.
Swap the Meat: Use ground turkey, chicken, or plant-based meat for a different protein option.
Make it Spicy: Add crushed red pepper flakes or diced jalapeños to the beef mixture.
Use a Different Pasta: Swap orzo with small pasta shapes like ditalini or elbow macaroni if needed.
Cheese Options: Mix in cheddar or provolone for a different cheesy flavor profile.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave for 1–2 minutes or warm the entire dish in a 350°F oven for 15–20 minutes until heated through.

FAQs

Can I use another type of pasta instead of orzo?

Yes, you can substitute orzo with other small pasta like elbow macaroni, ditalini, or even cooked rice.

Do I need to peel the zucchini?

No, there’s no need to peel zucchini. The skin adds texture and nutrients.

Can I prepare this casserole in advance?

Yes, you can assemble the casserole up to a day in advance and refrigerate it. Bake just before serving.

Is this recipe freezer-friendly?

Yes, freeze the assembled (unbaked) casserole wrapped tightly for up to 2 months. Thaw overnight in the fridge before baking.

What’s the best way to prevent the casserole from being watery?

Make sure to cook the zucchini until crisp-tender and drain the cooked beef well to avoid excess moisture.

Can I use fresh tomatoes instead of canned?

You can use about 2 cups of finely chopped fresh tomatoes, but the flavor and texture may differ slightly.

What sides go well with this casserole?

A green salad, garlic bread, or roasted vegetables make great sides for this dish.

Can I make this gluten-free?

Use gluten-free pasta and ensure your canned tomatoes and cheeses are gluten-free.

Can I omit the ricotta cheese?

Yes, though it adds creaminess. You can replace it with cottage cheese or more mozzarella if preferred.

How do I know when the casserole is done?

The cheese on top should be fully melted and bubbly, and the center should be hot throughout.

Conclusion

Beef Zucchini Casserole is a warm, comforting dish packed with wholesome ingredients and classic Italian flavors. With orzo pasta, seasoned ground beef, tender zucchini, and gooey cheese, it’s a complete and satisfying meal the whole family will love. Perfect for busy weeknights or a weekend gathering, this casserole is sure to become a go-to favorite in your recipe rotation.