Zucchini and Ground Beef Casserole

Name: Zucchini and Ground Beef Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 80 min
Yield: 6 portions
Cuisine: European inspired
Ingredients: 500 g zucchini, coarsely grated; 400 g ground beef; 3 whole eggs; 150 g hard cheese, grated and divided; 2 whole tomatoes, thinly sliced; 1 whole onion, diced; 2 whole garlic cloves, minced; 100 ml milk; 2 tbsp plain breadcrumbs; 2 tbsp vegetable oil; 0.75 tsp salt, divided; 0.25 tsp black pepper; 2 tbsp chopped parsley

Grated zucchini, cooked ground beef and a little egg-and-milk batter make a sliceable casserole beneath tomatoes and cheese.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 20 minMakes 6 portions

Jump to Recipe

Grated zucchini, cooked ground beef and a little egg-and-milk batter make a sliceable casserole beneath tomatoes and cheese. Salt the zucchini briefly and squeeze out its liquid so the middle can set. Brown the beef and onion first, then layer the seasoned meat between two thin zucchini layers. Rest the baked dish before slicing so the juices settle. Heat oven to 180°C (350°F); salt grated zucchini with half the salt, rest 10 minutes, then squeeze dry. Brown beef, onion and garlic in 1 tbsp oil until meat reaches 71°C (160°F); season with pepper. Whisk eggs with milk and breadcrumbs and stir in drained zucchini and half the cheese. Oil a 23 cm baking dish; spread half zucchini mixture, add cooked beef, spread remaining zucchini, then top with tomatoes and remaining cheese.

How to tell when it is ready

Bake 40 to 45 minutes until center is set and top is golden; rest 10 minutes and garnish with parsley.

Tips

Heat oven to 180°C (350°F).
Brown beef, onion and garlic in 1 tbsp oil until meat reaches 71°C (160°F).
Whisk eggs with milk and breadcrumbs and stir in drained zucchini and half the cheese.
Oil a 23 cm baking dish.

Troubleshooting

If watery, squeeze zucchini more thoroughly.
If center wobbles, bake longer before resting.

Substitutions

Use another hard melting cheese.
Use plain breadcrumbs instead of flour for the batter.

Variations

Add mushrooms to the browned beef.
Use a little paprika in the meat layer.

Serving suggestions

Serve with a green salad.
Top with parsley.
Add a spoon of yogurt.
Offer with crusty bread.

Make ahead

Prepare the measured ingredients in advance. Refrigerate within 2 hours up to 3 days; reheat to 74°C (165°F).

Storage

Refrigerate within 2 hours up to 3 days; reheat to 74°C (165°F).

Food safety

Cook beef to 71°C (160°F), bake eggs until set and reheat leftovers thoroughly.

Frequently asked questions

How do I know zucchini and ground beef casserole is ready?

Bake 40 to 45 minutes until center is set and top is golden; rest 10 minutes and garnish with parsley.

How should I store zucchini and ground beef casserole?

Refrigerate within 2 hours up to 3 days; reheat to 74°C (165°F).

Serve with a green salad. Refrigerate within 2 hours up to 3 days; reheat to 74°C (165°F).

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Zucchini and Ground Beef Casserole