My neighbor brought this over when her garden exploded with zucchini and now I make it weekly

This oven baked 4-ingredients cheesy beef zucchini bake is exactly the kind of dish that shows up when a Midwestern garden suddenly explodes with zucchini. My neighbor brought a pan of this over one August evening, still bubbling under a blanket of cheese, and it disappeared so fast I asked for the recipe on the spot.

It’s weeknight-easy, uses just four main ingredients you probably already have, and turns a pile of zucchini and a pound of ground beef into a cozy, lasagna-adjacent casserole without the fuss of boiling noodles or making a separate sauce.

Serve this cheesy beef zucchini bake straight from the oven with a simple green salad dressed in a bright vinaigrette to cut through the richness, and some crusty bread or garlic toast to scoop up the saucy bits from the bottom of the pan. It’s also nice with steamed green beans or roasted carrots if you want more vegetables on the plate.

For a heartier spread, pair it with buttered egg noodles or rice on the side; the extra starch soaks up the seasoned beef juices and melted cheese nicely.

Cheesy Beef Zucchini Bake

Servings: 6

Ingredients

1 lb (450 g) lean ground beef

3 medium zucchini, thinly sliced into rounds (about 6–7 cups)

2 cups (about 8 oz / 225 g) shredded mozzarella cheese, divided

1 1/2 cups (12 oz / 340 g) jarred marinara or pasta sauce

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

1 tsp dried Italian seasoning or dried oregano (optional, for extra flavor)

1–2 tsp olive oil or neutral cooking oil (for greasing the pan)