This ground beef rice casserole with zucchini is classic comfort food—layers of seasoned rice, shredded zucchini, melty cheddar, and a saucy ground beef mixture come together for a satisfying, family-friendly meal.
It’s an excellent way to use extra zucchini and sneak some vegetables into picky eaters’ plates while boosting the dish’s nutrition. The casserole is simple to assemble, and most of the prep can be done while the rice cooks.
Grate the zucchini and cheese, brown the ground beef, then add tomato paste, seasonings, and a little liquid to create a flavorful sauce. Layer cooked rice in the baking dish, top with the zucchini, add a layer of cheese, spoon on the beef mixture, then finish with the remaining cheese.
Bake uncovered at 350°F for about 30 minutes until the cheese is bubbly and lightly browned. Let it rest briefly before serving so slices hold together.
What You’ll Need
1 pound lean ground beef
3 cups cooked rice (white or brown)
2 cups shredded cheddar cheese, divided
6 ounces tomato paste
1½ cups water or beef broth
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 cups shredded zucchini (about 1 very large or 2 medium)
1 teaspoon salt, plus more to taste
½ teaspoon ground black pepper
Drizzle of oil (about 1 tablespoon for the pan)
How to Make
1. Cook the rice according to package directions. Use white or brown rice—just be sure it’s fully cooked before assembling the casserole.
2. During the last 15 minutes of rice cooking, brown the ground beef in a large skillet over medium-high heat. Drain excess fat.
3. While the rice and beef cook, grate the zucchini and press out excess moisture with paper towels. A little dampness is fine, but avoid soggy zucchini so the casserole doesn’t become watery.
4. After draining the beef, return the skillet to the heat and add the tomato paste, water or beef broth, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Stir to combine and simmer briefly so the sauce comes together.
5. Preheat the oven to 350°F. Drizzle about 1 tablespoon of oil in the bottom of a 9 x 9-inch baking dish. Spread the cooked rice evenly and press down to form a compact layer.
6. Distribute the shredded zucchini over the rice and press lightly. Add half of the shredded cheddar in an even layer.
7. Spoon the saucy ground beef over the cheese layer, then top with the remaining cheddar.
8. Bake uncovered for 30 minutes, or until the cheese is bubbly and golden and the sauce is hot. Let the casserole rest for a few minutes before slicing and serving.
Tips
– Rice: Either white or brown rice works. Brown rice adds a nuttier flavor but requires the same care—make sure it’s cooked before layering.
– Zucchini: Removing excess moisture is important. After shredding, place the zucchini in a bowl and press firmly with paper towels until they stop releasing water. This keeps the casserole saucy, not soggy.
– Ground beef: Brown the beef first so you can drain excess oil and develop flavor. Adding raw beef to the casserole risks uneven cooking and too much grease.
– Seasoning: Adjust salt and spices to your taste. If you prefer more heat, add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture.
This zucchini, ground beef, and rice casserole makes a hearty weeknight dinner and reheats well for leftovers. Serve with a simple green salad or steamed vegetables for a balanced meal.
Other Casseroles to Love
Tuna and Rice Casserole (stovetop)
Philly Cheesesteak Casserole with ground beef
📋 Recipe
Ground Beef Rice Casserole with Zucchini
Ingredients
- 1 pound ground beef lean
- 3 cups rice cooked
- 2 cups cheddar cheese shredded, divided
- 6 ounces tomato paste
- 1-½ cups water or beef broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 cups zucchini grated
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- 1 tablespoon oil
Instructions
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Cook the rice according to package directions.
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During the last 15 minutes of rice cooking, brown the ground beef in a large skillet and drain excess fat.
-
Grate the zucchini and press out extra moisture with paper towels so it isn’t soggy.
-
Add tomato paste, water or broth, cumin, paprika, onion and garlic powders, salt, and pepper to the beef. Stir to combine and simmer briefly.
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Preheat oven to 350°F. Lightly oil a 9 x 9 baking dish, spread the cooked rice and press down, then layer the zucchini and half the cheese.
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Add the beef mixture, top with remaining cheese, and bake uncovered for 30 minutes until bubbly and golden.
Nutrition
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