Layered Zucchini Ground Beef Casserole

9 reviews, 4.7 star(s). 89% would make again

Ready in 45 minutes

When zucchini are in full season this is a great recipe that not only uses it up but it's really delicious. I found this recipe on Diana's kitchen site and have altered it to my own tastes.

"I really enjoyed this dish! I used dried herbs instead of fresh, 1 tsp each. And I used multigrain rice instead of brown rice. I think this gave it the texture it lacks in the original recipe."


4 cups zucchini; thinly sliced
2 Tblsp. Olive oil
1/2 cup onion; finely chopped
2 - 3 cloves garlic; minced
1 pound Ground beef
1 Tblsp. Fresh oregano; finely chopped
1 Tblsp. Fresh basil; finely chopped
1 Tblsp. Fresh thyme; finely chopped
1/4 Tsp. Black pepper
1 1/2 cups cooked brown rice
14 ounce can tomato sauce
1 cup Ricotta Cheese
1 cup sharp Cheddar cheese
1 egg

Original recipe makes 6 Servings



- Put the zucchini in a bowl and toss with a small bit of salt and let stand for 20 minutes.

- Meanwhile heat a skillet and add the olive oil. Saute onion and garlic until tender (about 10 minutes).

- Add ground beef to the skillet and cook until no longer pink. You may wish to drain the meat but not necessary.

- Add oregano, basil, pepper and a touch of salt and simmer for 2 minutes.

- Stir in your cooked rice and tomato sauce.

- Combine the ricotta cheese, 1/2 cup sharp cheddar cheese and the egg.

- Spray a 2 quart casserole dish with Pam or lightly grease it.

- Layer half of the zucchini at the bottom of the casserole dish.

- Layer the meat/rice mixture on top of the zucchini.

- Spread your ricotta mixture on top of the meat mixture.

- Layer the rest of the zucchini on your ricotta mixture.

- Sprinkle with remaining cheese.

- Bake in a preheated 375 F oven for 25 minutes, or until bubbly.

- Let sit for 5 minutes ... serve and enjoy!


You may want to add a little more tomato sauce or a bit of tomato juice to your meat mixture but do not add much more or it will be quite runny. This is the type of dish that you can also adapt your own herbs and seasonings to depending on your taste.

Verified by twojocks
Alert editor   






See 2 more photos
Calories Per Serving: 733 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Layered Zucchini Ground Beef Casserole

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Add my review

The whole family loved this recipe. I substituted shredded chicken for the ground beef. It was great!
lisaphillipshastingsd3d6 2m ago

Easy and taste great
vng704 1y ago

Big hit especially when I use fresh zucchini from the garden.
Absoluteex 1y ago

I honestly enjoyed this dish for it's great flexibility and great flavoring. I love using herbs from my small garden and this fit the bill nicely. I will be making this often, TY!
Corwin26 2y ago

I really enjoyed this dish! I used dried herbs instead of fresh, 1 tsp each. And I used multigrain rice instead of brown rice. I think this gave it the texture it lacks in the original recipe.
Shawna23 2y ago

very good flavor. We cooked it covered for 15 minutes, then uncovered for 10. No dryness at all.
Youngsd 2y ago

Oregano flavor was too strong. The consistency was soft, more rice and less ricotta cheese might help.
ianhkirk 3y ago

You need to add the ricotta mix ingredients to the ingredient list :/
kelso527 4y ago

I submitted this recipe ... also add the thyme at the same time as the other herbs (whoops!)
summerpls 4y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free