Easy Squash Casserole

This easy squash casserole is made with zucchini, ground beef, cheese, and a tomato sauce. Zucchini Perini from my favorite steakhouse was my inspiration for this dish.

zucchini squash casserole


  • Ground beef, 16 oz
  • Onions, raw, 1 large, chopped fine
  • Tomato Sauce, 1 small can
  • Whole Peeled Tomatoes, 28 oz can
  • Ro-Tel, Tomatoes with green chilies, 1 can
  • Oregano, ground, 2 tsp
  • Garlic powder, 2 tsp
  • Zucchini, 2 medium
  • Mozzarella Cheese, 1 cup
  • Parmesan Cheese, 1/2 cup
  • Salt, 1 tsp
  • Pepper, black, 1 tsp


Cook ground beef with chopped onion, drain grease. Do this in an extra large oven proof skillet (if you have one.) My giant cast iron one worked great for this.

Drain whole peeled tomatoes and Ro-tel (I used the HOT, but we like it spicy) in a colander and mash the tomatoes.

Add the tomatoes and tomato sauce along with garlic, salt, and pepper to the skillet.

Simmer for a few minutes. Meanwhile slice your zucchini in 1/4 inch rounds.

Add the zucchini to the skillet and mix in. If you don't have an oven proof skillet, move the contents to a casserole dish. Being a hater of dish washing, I'm trying to save you a dish!

Sprinkle with parmesan cheese and then the mozzarella cheese. Put into a preheated 375 degree oven until cheese is starting to brown (sorry I forgot to look at exactly how long this took - 20-30 minutes?)

Made it once without mozzarella

Made it again with mozzarella, and we liked this one better, but they were both good!

Hope you enjoy!

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