Name: Shredded Zucchini Casserole
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium zucchini, shredded and drained; 1 lb ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 small carrot, shredded (optional); 2 large eggs; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; 1/2 cup sour cream or heavy cream; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano or thyme

When I first made this shredded zucchini casserole, I wasn’t expecting it to be such a comforting and satisfying dish. But once it came out of the oven—bubbling with golden cheese and layered with juicy beef and tender zucchini—I knew this would become one of my favorite weeknight staples. It’s hearty without being heavy, thanks to the fresh zucchini layers that bring balance to the rich meat and creamy cheese.

What I really love about this casserole is how incredibly versatile it is. You can prep it ahead, freeze the leftovers, and even tweak it to suit different diets. It’s low-carb, kid-friendly, and endlessly comforting. Whether you’re feeding a family or just want an easy dinner idea that tastes amazing, this shredded zucchini casserole ticks all the boxes.

Why You’ll Love This Shredded Zucchini Casserole

This dish combines the richness of a classic casserole with the lightness of fresh zucchini, creating a balanced, cozy meal. It’s low in carbs, gluten-free, and incredibly adaptable. Perfect for picky eaters, it hides veggies under a blanket of cheese and seasoned beef that even the most skeptical eater will devour.

What Kind of Zucchini Should I Use?

Fresh, medium-sized zucchini is ideal for this casserole. You want them firm and unblemished, with vibrant green skin. Avoid overripe zucchini that feel soft or have large seeds, as they’ll release too much water during cooking and make the casserole soggy. Shredding the zucchini allows it to meld with the other ingredients perfectly.

Options for Substitutions

There’s a lot of room for flexibility with this casserole. You can swap the ground beef for turkey or chicken if you want a leaner version. Not into meat? Use lentils or plant-based crumbles instead. For the cheese, mozzarella and cheddar are delicious, but feel free to try Monterey Jack, provolone, or even a dairy-free alternative. If you’re going keto, keep the veggies low-carb; otherwise, you can throw in extras like mushrooms, carrots, or bell peppers for more flavor and texture.

Ingredients for This Shredded Zucchini Casserole

Zucchini – The star of the dish, zucchini adds moisture, bulk, and a light flavor. Shredded and drained well, it replaces pasta or potatoes in a more nutritious way.
Ground Beef – Rich, savory, and protein-packed. Ground beef brings depth and makes the dish hearty and filling.
Onion – Adds aromatic sweetness and a subtle crunch when sautéed with the meat.
Garlic – Essential for boosting flavor, giving the casserole a fragrant and comforting undertone.
Carrot (optional) – A touch of natural sweetness and a little color. Adds extra nutrients.
Eggs – Helps bind the casserole together and gives it structure.
Mozzarella Cheese – Melty and mild, mozzarella creates that irresistible cheesy top.
Cheddar Cheese – Adds sharpness and contrast to the mozzarella’s mildness.
Parmesan Cheese – For a salty, nutty finish on top that crisps up beautifully in the oven.
Cream or Sour Cream – Adds creaminess to the mixture, creating a soft texture.
Salt & Pepper – Essential seasonings to balance and enhance all the other ingredients.
Dried Herbs (like oregano or thyme) – Give the casserole a warm, earthy aroma.

Step 1: Prepare the Zucchini

Wash and shred the zucchini using a box grater or food processor. Place the shredded zucchini in a colander, sprinkle with salt, and let it sit for 15-20 minutes. This step helps draw out excess moisture. Afterward, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Step 2: Cook the Ground Beef

In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat. Add chopped onions, garlic, and optional shredded carrot. Sauté until the vegetables are soft and fragrant, about 5 minutes.

Step 3: Mix the Filling

In a large mixing bowl, combine the cooked meat mixture with the drained zucchini. Add in the eggs, cream or sour cream, salt, pepper, and dried herbs. Mix until well incorporated.

Step 4: Assemble the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread half of the zucchini mixture into the dish, then sprinkle with a mix of mozzarella and cheddar cheese. Add the remaining zucchini mixture on top, then finish with the rest of the cheeses and a generous sprinkle of Parmesan.

Step 5: Bake Until Golden

Place the casserole in the oven and bake uncovered for 35–40 minutes, or until the top is golden brown and bubbling. If needed, broil for the last 2-3 minutes to get extra crispiness on top. Let it rest for 10 minutes before slicing and serving.

How Long to Prepare the Shredded Zucchini Casserole

Preparation Time: Prepping this dish takes around 30–35 minutes, especially if you’re shredding the zucchini by hand and salting it to remove excess water. Cooking the meat and mixing all ingredients also fits within this time frame. You can cut time by using a food processor for shredding and pre-shredded cheese.

Cooking Time: Baking takes 35–40 minutes at 375°F (190°C), followed by a 10-minute resting period. If you want a crispier top, broil it for the last 2–3 minutes. In total, expect about 1 hour and 15 minutes from start to finish.

Tips for Perfect Shredded Zucchini Casserole

Squeeze the zucchini well to avoid a watery casserole. This step makes or breaks the texture.
Layer the cheese between and on top of the casserole for that gooey, melty, golden perfection.
Let it rest before slicing to help it set and make serving easier.
Use a sharp cheese grater to shred the cheeses if you’re not using pre-shredded versions—freshly grated cheese melts better.
Season generously but taste as you go, especially after adding the meat and zucchini together.

Watch Out for These Mistakes While Cooking

Skipping the zucchini draining step. Too much moisture will make your casserole mushy.
Overcooking the beef. It can become tough and dry—stop cooking as soon as it’s browned.
Adding cheese too early. Add cheese layers strategically to avoid burning it before the inside cooks.
Not greasing the baking dish. This can make cleanup difficult and cause the bottom to stick.
Using watery vegetables. Extra add-ins like mushrooms or tomatoes can release water and mess with texture—cook or drain them first.

What to Serve With Shredded Zucchini Casserole?

1. Garlic Bread

A crispy, buttery side like garlic bread adds crunch and complements the soft texture of the casserole.

2. Simple Green Salad

Fresh greens with a lemon vinaigrette provide a refreshing contrast to the richness of the dish.

3. Roasted Vegetables

Roasted carrots, Brussels sprouts, or cauliflower bring extra nutrients and texture.

4. Tomato Soup

A warm, tangy soup balances the creaminess and adds comforting warmth.

5. Cauliflower Rice or Quinoa

For a lighter, low-carb side, go with cauliflower rice or protein-packed quinoa.

Storage Instructions

Refrigerating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

Freezing: This casserole freezes beautifully. Cool completely, then wrap tightly or store in a freezer-safe container. It keeps for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for best texture.

Reheating: For crispier leftovers, use the oven or air fryer. Microwave is faster but can soften the top layer.

Estimated Nutrition

Per serving (based on 6 servings):

Calories: ~340 kcal
Protein: 23g
Fat: 25g
Saturated Fat: 11g
Carbohydrates: 7g
Fiber: 2g
Sugars: 3g
Sodium: 480mg
Cholesterol: 90mg

Frequently Asked Questions

What’s the best way to shred zucchini for this recipe?

A box grater or food processor works best. If you’re in a hurry, pre-shredded zucchini from the store is a great time-saver—just make sure it’s well-drained.

Can I make this casserole vegetarian?

Absolutely. Replace the ground beef with sautéed mushrooms, lentils, or a meat alternative. Keep the rest of the recipe the same.

How do I know the casserole is done?

The top should be golden and bubbling, and a knife inserted in the center should come out hot. Let it rest before cutting to ensure it’s fully set.

Can I use other cheeses?

Yes! Mozzarella and cheddar are classic, but feel free to try provolone, Gruyère, or even pepper jack for a spicier kick.

Is this casserole keto-friendly?

It is! Zucchini is low in carbs, and there are no grains or starches. Just be mindful of the type of cream or cheese you use.

Conclusion

Shredded zucchini casserole is that perfect blend of comfort and health—hearty enough for dinner but light enough not to weigh you down. Whether you’re looking for a low-carb meal, trying to sneak more veggies into your routine, or just want something satisfying and cheesy, this dish hits the mark. With just a bit of prep, it becomes an easy favorite that tastes just as good reheated the next day. Try it once, and it might just become a regular on your dinner table.