This zucchini and ground beef casserole with aromatic herbs is the perfect way to enjoy zucchini. A simple zucchini casserole that will be a family favorite.
This zucchini bake is inspired by my mother-in-law, she got us hooked on this casserole and since then my kids started loving zucchini dishes.
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Zucchini casserole
- A delicious dish of fresh vegetables and comforting flavors.
- One of the great healthy recipes to enjoy for weeknight meals.
- Can be done totally on stovetop or in the oven.
This zucchini casserole made my kids to love zucchini more than a decade ago and they still very much like this recipe. My late mother in low used to make it for all her grand kids and they all loved it, the key is using all these fresh herbs which makes for a fragrant delicious sauce that smells like mahshi!
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Olive oil.
- Onion, sweet or yellow onion is best for cooking.
- Garlic: I like using fresh garlic but garlic powder can be substituted.
- Ground beef.
- Spices, salt, black pepper and all spice.
- Fresh herbs: dill and parsley.
- Fresh zucchini.
- Tomato sauce and fresh tomatoes, you can use a can of crushed tomatoes as well.
Adaptable recipe – make it your own!
- Use Italian seasoning for another flavor to this dish.
- Use yellow squash, Mexican squash or a mix.
- For a lighter dish, use ground chicken or turkey.
- For a vegan casserole, replace the ground beef with cooked lentils, black beans, or a meatless crumble.
Before you begin: essential tools
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- Large non-stick skillet
- 13x9 inch casserole dish
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a nonstick skillet, heat oil and saute onion until translucent. Add garlic and continue to cook for 30 seconds. Add ground beef and break it apart with a wooden spoon. Add spices and continue to cook until completely browned..
- In a 13x9 oven dish, add zucchini slices and meat mixture.
- Pour tomato sauce, parsley, diced tomatoes, and half of the dill.
- Mix everything well together, add water or beef broth if using. Check the seasonings, cover and bake as directed in the recipe card below.
Your questions answered: FAQs
Yes! Assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 10 minutes before baking as directed.
Yes, what I love about this dish is that it is naturally low carb and keto friendly without the need of any special ingredients.
My notes
- It is better to use low carb or keto friendly tomato sauce, read the label on your product.
- You can omit the roma tomato too to reduce the carbs even more.
- We used to make this dish with Mexican squash as well.
- Do not skip the dill: seriously guys, dill weed is what gives this dish its unique flavor. If you do not like dill and skipped it then there is nothing special about this recipe. It will still tastes good but not aromatic and will not give you the mahshi effect that we are looking for 🙂 .
- Use whatever meat you have or go vegan: my kids love this recipe with ground beef or meatballs(kofta). I've made it with ground turkey and chicken meatballs as well. You can skip it altogether and go totally vegan.
- Make on stove top: If you are short on time and want to speed this up, make it totally on stove top will take nearly half the time if not less. You can then pour it into an oven safe dish and broil the top a bit or serve it as is from the pot.
Perfect pairings: what to serve with
Serve this zucchini casserole with basmati rice, Lebanese rice, or any rice pilaf you like. It also goes very well with bread. Here are some delicious ideas to complement the flavors and textures of the casserole:
Storage
Refrigerate- Place cooled leftover casserole in an airtight container and refrigerate for up to 3 days.
Freeze- I do not recommend freezing this casserole.
Reheat - Reheat in the microwave or oven until warmed through.
You'll also like
Love to know what you think of this versatile casserole! Certainly a little different from the usual zucchini recipes you know.
Ground Beef Zucchini Casserole
Ingredients
- 2 Tablespoons olive oil.
- 1 onion chopped
- 1 pound ground meat
- ½ teaspoon all spice
- ½ teaspoon black pepper
- Salt to taste
- 2 pounds zucchini sliced
- 2 Roma tomatoes , cubed
- ½ cup fresh dill, about (23g) chopped and divided
- ⅓ cup fresh parsley about (20g), chopped
- 1 garlic clove crushed.
- ⅓ cup water or chicken stock
- 1 can (15oz) tomato sauce preferably low carb
Instructions
- In a skillet over medium heat, add oil then sauté onion until translucent.
- Add ground beef and break apart.
- Stir in all spice, pepper and salt and mix well. Continue to cook until browned completely
- Preheat your oven to 350F.
- In a 13x9 oven dish add zucchini, ground beef, half the dill and the rest of the ingredients, check for seasonings.
- Cover and place the dish in the middle rack in your oven until almost done about 45 minutes.
- Uncover, mix in the rest of the dill, cover and bake again for 15 more minutes until all done and bubbly.
- You might want to uncover and place in the upper third of your oven for 10 more minutes to reduce sauce or you can put it under a broiler.
Nutrition
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Stacey
It was good the night I made it but the next day for lunch it was amazing!!! If I were to do one thing differently it would be to drain off the fat from the meat. This recipe is going into regular rotation.
Camby
I have made this twice and love it! Hope to make more of your recipes soon. Thanks for sharing!
Cathy
I made this yesterday with ground turkey and it is so delicious. Yes, the fresh dill gives it that "special sauce"!
Randa Tadros
I finally made this and it turned out great but took forever. Can you provide a bit more detail on how to cook on the stove? Add everything and cook ??
Amira
Hmmm Randa in that case I would suggest cooking it partially on the stove maybe for 15-20 minutes until almost there then dump on a 13x9 and finish off in the oven to get nice bubbly and probably charred at the top. If you do not care for the oven then cook it stove top from start to end.
Randa Tadros
I finally made it and it turned out great. The only thing is that it took too long to cook. Can you provide a bit more detail on how to cook it on the stove?
Maureen
Hi Amira, I used to make this dish years ago (1950’s) when I lived in Heliopolis, my sister in law taught me. I love it but I fry the cusa first and finish it with a bechamel sauce, can only remember using mixed spice (bohore) not Dill! How about some more ‘real Egyptian recipes?) My daughter is called Amira and my second daughter Dina!
Amira
Hello Maureen, how is Amira and Dina, I hope all is well. The recipe you are talking about is called Kusa bil bechamel, a completely different recipe. I love kusa with bechamel so much, I hope one day I will make it here. Thanks.
Sommer
I make this recipe at least twice a month. It’s perfect.
Marcelle
This dish looks incredible and I’m planning on making it for dinner tonight. Just wondering if the tomato sauce you refer to is seasoned tomato sauce/spaghetti sauce or plain canned puréed tomato. This is something that always confuses me in recipes as I think some people refer to them both the same. In your picture of the uncooked ingredients it looks like plain canned tomato and I just want to double check before I make this heavenly dish! Thanks!!
Amira
Marcelle, you are right and I am sorry for any confusion. It is plain and we will season the dish while making it. Thanks for letting me know.
Anne
Hi Amira,
I made zucchini casserole for supper tonight and we love it! I followed your recipe faithfully until the end and then took a couple of liberties by adding crumbled feta and sliced olives at the end! This definitely will make a regular appearance on our table! Thanks again for another great recipe and inspiration!
John / Kitchen Riffs
Great dish! Glad you remade this -- I missed it the first time through. And this is WAY too good to miss! Thanks.
Amira
Thanks John, I hope you'll have time to make it.
Raymund
I am looking for good vegetable recipes and this checks all the mark, will be keeping it and get some ingredients soon
Amira
Thanks Raymund for stopping by, try it .. it is a very flavorful one.
Liz
I adore zucchini...and this looks like a delicious new recipe to try!
PS...love the garlic peeling hint below!
Amira
Hi Liz, I love zucchini too and trying to make the kids like it :). Thanks for your comment I hope you'll try it soon.