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Freshly baked Ground Beef and Zucchini Casserole topped with golden melted cheese and fresh parsley in a ceramic dish.

Ground Beef and Zucchini Casserole

A hearty Mediterranean-style bake featuring seasoned ground beef, tender zucchini half-moons, bell peppers, and onions layered under a creamy Greek yogurt egg binder and golden melted cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

Meat & Vegetable Layer:
  • - 1 lb ground beef
  • - 2 medium zucchini cut into thick half-moon slices
  • - 1 small red or orange bell pepper finely diced
  • - 1 medium onion finely chopped
  • - 2 cloves garlic minced
  • - 1 tbsp extra-virgin olive oil
  • - 1 tsp salt
  • - ½ tsp black pepper
  • - 1 tsp Italian/Mediterranean seasoning
Binder & Topping:
  • - 2 large eggs
  • - ½ cup plain Greek yogurt
  • - ¾–1 cup shredded mozzarella cheese
  • - 2–3 tbsp crumbled feta cheese
  • - Fresh parsley or chives finely chopped, for garnish

Method
 

Prep Zucchini:
  1. Preheat oven to 375°F (190°C). Wash and slice zucchini into thick half-moons. If watery, toss with a pinch of salt, rest for 10 minutes, and pat completely dry with paper towels.
Brown Meat & Veggies:
  1. Heat extra-virgin olive oil in a skillet over medium-high heat. Add chopped onion, garlic, and diced bell pepper; sauté until softened. Add ground beef, salt, black pepper, and Italian seasoning. Cook until browned, breaking up with a spatula. Drain excess fat.
Make Binder:
  1. Whisk eggs and plain Greek yogurt together in a bowl with a small pinch of salt until smooth.
Layer Casserole:
  1. Grease an 8x8-inch baking dish. Layer half the ground beef mixture, half the zucchini half-moons, half the egg mixture, and half the cheese. Repeat layers with remaining ingredients, finishing with ground beef and a thick topping of cheese.
Bake & Garnish:
  1. Bake uncovered at 375°F (190°C) for 30–35 minutes until zucchini is tender and cheese is bubbly and golden brown. Rest for 5 minutes, garnish with fresh parsley or chives, and slice into squares.

Notes

- For cleanest slices, do not skip resting the casserole for 5 minutes after baking.
- Make ahead: Assemble up to 24 hours in advance and store tightly covered in the refrigerator before baking.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven for 15 minutes or microwave individual slices on medium power.