If you love an easy dump and bake dinner, this is one you’ll definitely want to save!
This Zucchini & Ground Beef Dump and Bake Casserole is loaded with fresh zucchini, seasoned ground beef, feta, Parmesan and plenty of melty mozzarella. Fresh dill and scallions add so much flavour, while garlic and oregano bring everything together.
It’s an easy, high-protein, lower-carb dinner that comes together right in one casserole dish — perfect for busy weeknights or when you have lots of fresh zucchini to use up!
Why You’ll Love This Recipe
- Easy dump-and-bake dinner
- High in protein
- Lower-carb option
- Packed with fresh zucchini
- Simple ingredients
- Minimal prep
- Family-friendly
- Perfect for busy weeknights
- Everything gets mixed right in the casserole dish
- A delicious way to use up garden zucchini
Ingredients
- 1 lb ground beef, cooked and drained
- 2 small green zucchini, cut into rounds
- 2 small yellow zucchini or yellow summer squash, cut into rounds
- ¼ cup (25 g) breadcrumbs or almond flour
- 3 scallions, chopped
- 3 tbsp fresh dill, chopped
- 5 oz (140 g) feta cheese, crumbled
- 1½ cups (170 g) shredded mozzarella cheese, divided
- 1 cup (50 g) shredded Parmesan cheese, plus extra for topping if desired
- Garlic powder, to taste
- Dried oregano, to taste
- Olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
How to Make Zucchini & Ground Beef Dump and Bake Casserole
1. Preheat the Oven
Preheat your oven to 350°F.
2. Prepare the Baking Dish
Sprinkle ¼ cup breadcrumbs or almond flour evenly over the bottom of a 9 × 13-inch baking dish.
The breadcrumbs help absorb some of the delicious juices as the casserole bakes. If you’d like a lower-carb option, simply use almond flour instead.
3. Dump Everything In!
This is where this recipe gets really easy!
Add the sliced green and yellow zucchini, cooked and drained ground beef, chopped scallions, fresh dill, crumbled feta, 1 cup of the mozzarella and Parmesan directly to the baking dish.
Season with garlic powder, oregano, salt and freshly ground black pepper.
Finish with a drizzle of olive oil.
4. Mix
Toss everything together directly in the casserole dish until all the ingredients are evenly combined.
Spread the mixture out and gently press it into an even layer.
That’s it — no extra mixing bowls needed!
5. Cover & Bake
Cover the casserole dish and bake at 350°F for 40–45 minutes, or until the zucchini is tender and everything is hot and bubbling.
6. Add the Cheesy Topping
Remove the casserole from the oven and uncover.
Sprinkle the remaining ½ cup mozzarella over the top along with a little additional Parmesan, if desired.
Return it to the oven uncovered for another few minutes, or until the cheese is melted and bubbly.
For an extra golden cheesy top, you can broil it briefly at the end — just keep a close eye on it.
Make It Lower Carb
Want to make this dinner even lower in carbs?
Simply swap the breadcrumbs for almond flour. You’ll still get that hearty, satisfying casserole while keeping the recipe lower in carbohydrates.
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Can I Use Only Green Zucchini?
Absolutely! If you don’t have yellow zucchini or summer squash, you can use all green zucchini.
I love the combination of green and yellow because it adds some beautiful colour to the casserole, but either will work.
What to Serve With It
This casserole makes a satisfying meal all on its own thanks to the ground beef, vegetables and cheese.
You can also serve it alongside:
- A simple green salad
- Roasted vegetables
- Fresh tomatoes
- Crusty bread
- Garlic bread
Storing Leftovers
Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or warm the casserole in the oven until heated through.
Zucchini & Ground Beef Dump and Bake Casserole Recipe
Prep Time: 10–15 minutes
Cook Time: 40–45 minutes
Total Time: Approximately 1 hour
Servings: Approximately 6
Ingredients
- 1 lb ground beef, cooked and drained
- 2 small green zucchini, cut into rounds
- 2 small yellow zucchini or yellow summer squash, cut into rounds
- ¼ cup (25 g) breadcrumbs or almond flour
- 3 scallions, chopped
- 3 tbsp fresh dill, chopped
- 5 oz (140 g) feta cheese, crumbled
- 1½ cups (170 g) shredded mozzarella cheese, divided
- 1 cup (50 g) shredded Parmesan cheese
- Garlic powder, to taste
- Dried oregano, to taste
- Olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
- Additional Parmesan for topping, optional
Instructions
- Preheat oven to 350°F.
- Sprinkle the breadcrumbs or almond flour evenly over the bottom of a 9 × 13-inch baking dish.
- Add the sliced green and yellow zucchini, cooked and drained ground beef, scallions, fresh dill, feta, 1 cup mozzarella and Parmesan directly to the baking dish.
- Season with garlic powder, oregano, salt and pepper, then drizzle with olive oil.
- Toss everything together directly in the casserole dish until evenly combined.
- Spread the mixture out and gently press it into an even layer.
- Cover and bake for 40–45 minutes, or until the zucchini is tender and the casserole is hot and bubbling.
- Remove from the oven and uncover. Sprinkle the remaining ½ cup mozzarella over the top along with additional Parmesan, if desired.
- Return to the oven uncovered for a few more minutes, until the cheese is melted and bubbly.
- Allow to rest for a few minutes before serving.
Enjoy!
Did You Make This Recipe?
If you try this Zucchini & Ground Beef Dump and Bake Casserole, I’d love to hear what you think!
Leave a comment below and let me know how it turned out. And if you share it on Instagram, make sure to tag @blushingpinkpetals so I can see your creation!
Don’t forget to save this recipe for your next easy weeknight dinner. 🤍
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