Name: Unstuffed Zucchini Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American, Italian
Ingredients: 3 medium zucchini, sliced into thin rounds; 3 fresh plum tomatoes, sliced; 1/2 cup quick cooking raw rice (white or brown); 1 cup shredded mozzarella cheese; 4 slices of provolone sliced; 1/2 cup grated Parmesan, Pecorino Romano blended cheese; 2 tablespoons olive oil; salt and pepper to taste; Fresh basil chopped; 1 28-ounce can of crushed tomatoes; Garnish: 1/2 cup Italian flavored breqdcrumbs; Optional: chicken broth or water if the casserole gets dry; Meat layer; 1 pound ground beef; 1 egg; 3 cloves garlic, minced; 1 teaspoon salt; 2 tablespoons chopped fresh parsley; 4 tablespoons Parmesan cheese; salt, pepper to taste; 1 teaspoon Italian seasoning; 1/2 teaspoon crushed red pepper flakes (optional)

If you’re searching for an easy comfort casserole that's a flavor-packed weeknight dinner without the heaviness of traditional casseroles.

This easy deconstructed Unstuffed Zucchini Casserole is about to become a new favorite dinner.

It takes all the ingredients we love this fresh sliced zucchini, juicy plum tomatoes, savory ground beef, fluffy rice, and melty mozzarella cheese—and layers them into a gorgeous, rustic bake.

This dish is perfect for busy nights, easy meal prep, and a clever way to use up garden zucchini.

No fussy sauces, no complicated steps—just fresh ingredients layered in a casserole dish and baked until bubbling and golden.

If you love zucchini, you may also like to try our Easy Baked Zucchini Lasagna or Zucchini Rollatini, both delicious casseroles!

zucchini sliced layered in a casserole with rice and meat, sauce and cheese

zucchini layered in a casserole topped with cheese and sauce

Why You Will Love Deconstructed Zucchini Casserole

Layered, not mixed: Each ingredient keeps its texture and flavor, giving the casserole depth and freshness.
Garden-fresh: Zucchini and plum tomatoes shine in every bite.
Family-friendly: Mild Italian flavors and melty mozzarella make it universally loved. Budget-friendly:
Uses simple ingredients you may already have—ground beef, rice, veggies, cheese.
] Meal-prep friendly: Holds up wonderfully for leftovers and reheats beautifully.
Customizable: Add herbs, veggies, heat, or swap proteins effortlessly.

Tips for Making Unstuffed Zucchini Casserole

Thinly slice the zucchini for even cooking and tenderness.
Don’t skip the resting time. It helps layers firm up and makes slicing neater.
Drain excess grease from the beef to prevent sogginess.
Use firm plum tomatoes, which hold up better than watery varieties.
If the zucchini releases too much water, broil the top for 2-3 minutes to finish.
Make ahead: Prepare layers in advance and bake when ready.

olive oil drizzled over a zucchini cheese baked casserole

Substitutions and Mixins:

add a layer of ricotta
add a layer of cooked loose sausage or crushed meatballs to save time
pepperoni flavors the sauce nicely for meat lovers or any other deli meats like roast beef
eggplant can be substituted or yellow squash for zucchini
cooked quinoa, cauliflower rice, farro or couscous (substitute for rice)
sautéed mushrooms
bell peppers
spinach
roasted garlic
sprinkle the top with Italian-flavored breadcrumbs for crunch

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American, Italian

Yield: 6

Author: Claudia Lamascolo

Unstuffed Zucchini Casserole

Perfect quick casserole, layered sliced zucchini instead of stuffing all the same ingredients for stuffed zucchini in a casserole.

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

3 medium zucchini, sliced into thin rounds
3 fresh plum tomatoes, sliced
1/2 cup quick cooking raw rice (white or brown)
1 cup shredded mozzarella cheese
4 slices of provolone sliced
1/2 cup grated Parmesan, Pecorino Romano blended cheese
2 tablespoons olive oil
salt and pepper to taste
Fresh basil chopped
1 28-ounce can of crushed tomatoes
Garnish: 1/2 cup Italian flavored breqdcrumbs
Optional: chicken broth or water if the casserole gets dry
Meat layer
1 pound ground beef
1 egg
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons chopped fresh parsley
4 tablespoons Parmesan cheese
salt, pepper to taste
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)

Instructions

Preheat the oven to 400 degrees. Grease a 13 x 9 casserole dish and set aside.
Sliced the zucchini.
In a medium bowl, add the slices with salt and pepper, then toss in olive oil and set aside.
Heat a large skillet to medium heat, add the oil and saute the ground beef, breaking it apart. Add the garlic, seasoning, and red pepper flakes.
Starting with a little sauce on the bottom of the pan, add zucchini, then top with rice, meat, shredded cheese and grated, and more grated zucchini, ending with sliced provolone on top.
Sprinkle with breadcrumbs if desired.
Bake at 400 degrees for 35 to 45 minutes or until rice is cooked.
If the casserole starts to dry out, add some broth or water to it.

Nutrition Facts

Calories

486

Fat (grams)

32 g

Sat. Fat (grams)

13 g

Carbs (grams)

22 g

Fiber (grams)

4 g

Net carbs

18 g

Sugar (grams)

10 g

Protein (grams)

30 g

Sodium (milligrams)

1034 mg

Cholesterol (grams)

115 mg

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