This unstuffed zucchini casserole has become my shortcut to all the warm, comforting flavors I remember from my mom’s stuffed zucchini, minus the hours of prep. I first swapped to an unstuffed approach one hectic holiday season when I needed to feed a crowd but didn't have time to hollow out a dozen squash. The flavors—bright tomato, seasoned beef, tender zucchini, and gooey cheese—bring the exact same satisfaction, but the process is so much kinder to a busy weeknight cook.

I love how the zucchini softens into the saucy rice and beef mixture, giving the dish a pleasing, slightly saucy texture rather than a dry filling. The rice absorbs the tomato sauce and aromatics, creating pockets of flavor under a golden blanket of cheddar. This is the sort of meal my family requests for leftovers: it reheats well and the flavors actually deepen after a day in the fridge. Serve it with a crisp salad and some crusty bread for a complete, comforting dinner.

Ingredients

• Vegetable oil (1/2 tablespoon): A neutral oil like vegetable or canola gives a nonintrusive base for browning. I use a small splash to prevent sticking without adding flavor—if you prefer olive oil, use light-flavored olive oil to avoid overpowering the dish.
• Lean ground beef (1 pound): Choose 90/10 or 93/7 for good flavor with less fat. You can use grass-fed or conventionally raised beef—just drain excess fat after browning to keep the casserole from becoming greasy.
• Onion (1 cup, diced): Yellow onion adds sweet depth when sautéed. Dice uniformly so it softens at the same rate as the beef.
• Garlic (1 tablespoon, minced): Fresh garlic is best—add toward the end of browning to avoid bitterness. Pre-minced jars work in a pinch.
• Seasoning blend: Paprika (1 tsp), Italian herbs (1 tsp), onion powder (1/2 tsp), garlic powder (1/2 tsp), salt (1 tsp), and a pinch of black pepper—this combination layers savory and herbal notes that marry well with tomato sauce.
• Bell pepper (1/2 cup, chopped): Red or green adds sweetness and texture. Chop small so it softens in the short simmer time.
• Tomato sauce (15.5 oz): One standard can provides acidity and body—use a basic, good-quality brand without added sugar for balance.
• Water (15.5 oz/approx. 1 7/8 cups): Measured from the emptied tomato sauce can to keep cleanup easy and ensure the rice cooks through when simmered.
• Small zucchini (1 1/2 pounds, about 6–8 inches each): Use small to medium zucchini for fewer seeds and better texture. Slice 1/4 inch thick for even cooking.
• Quick-cooking rice (1 cup): Short-cook or minute rice works best in this skillet method—if you use regular white rice, precook it separately.
• Shredded cheddar cheese (1 cup): Sharp cheddar gives a satisfying finish; grate from a block for the best melt and flavor.

Instructions

Step 1 — Sauté the Beef and Onion:Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat for 2–3 minutes until shimmering. Add 1 pound lean ground beef, 1 teaspoon salt, and 1 cup diced onion. Break the meat apart with a spatula and cook 5–6 minutes, stirring frequently, until the beef is well-browned and onions are softened. Drain excess fat if necessary to avoid a greasy final dish.Step 2 — Prepare the Zucchini:While the beef browns, slice 1 1/2 pounds small zucchini into 1/4-inch rounds. Uniform slices ensure even cooking; set them aside ready to add. If your zucchini are large, remove seeds from the center to prevent excess water in the casserole.Step 3 — Flavor the Meat:Once the beef is browned, stir in 1 tablespoon minced garlic and cook for 1 minute until fragrant. Add 1 teaspoon paprika, 1 teaspoon Italian herbs, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of black pepper. Stir to coat the meat evenly so the spices bloom in the warm fat.Step 4 — Add Vegetables and Tomato Sauce:Add 1/2 cup chopped bell pepper and cook 1–2 minutes. Stir in the sliced zucchini, then pour in a 15.5-ounce can of tomato sauce. Fill the empty can with 15.5 ounces water, swish to capture remaining sauce, and add it to the pan. Bring to a gentle boil, then reduce to a simmer for 5 minutes to slightly reduce and concentrate flavors.Step 5 — Adjust Seasonings and Cook the Rice:Taste the simmering mixture and adjust salt or spices as needed. Stir in 1 cup quick-cooking rice to combine. Increase heat briefly to bring back to a boil, then immediately turn off the heat, cover, and let rest for 5 minutes so the rice absorbs liquid and becomes tender.Step 6 — Finalize and Serve:Remove the lid, stir gently to fluff the rice and distribute zucchini pieces. If rice needs a touch more time, cover and let sit 1–2 minutes longer. Sprinkle 1 cup shredded cheddar over the top and let it melt from residual heat. Serve warm, with extra cheese if desired.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to 4 days. For freezing, divide into meal-sized portions and use freezer-safe containers or heavy-duty freezer bags; press out excess air and label with date—keeps well for up to 3 months. To reheat from frozen, thaw overnight in the fridge then warm in a 350°F oven for 20–30 minutes covered, adding a splash of tomato sauce or water if it looks dry. Frozen zucchini will be softer but the overall flavor remains satisfying.

Ingredient Substitutions

Swap ground beef with ground turkey or chicken for a lighter version; if using turkey, add 1 tablespoon oil to compensate for lower fat. Replace quick-cooking rice with precooked long-grain white rice—add it at the end so it warms through without turning mushy. Use yellow summer squash in place of zucchini for color variation. For dairy-free options, substitute shredded dairy-free cheese or omit cheese and top with a drizzle of olive oil and fresh herbs.

Serving Suggestions

Serve alongside a crisp green salad with cherry tomatoes and a lemon vinaigrette to balance the richness. Warm crusty bread or garlic knots are ideal for soaking up the sauce. For a heartier plate, add roasted carrots or steamed broccoli. Garnish with chopped fresh parsley or basil and an extra sprinkle of shredded cheddar for visual appeal.

Cultural Background

This approach nods to Mediterranean and Italian household cooking where stuffed vegetables are common, but the unstuffed method is a practical American adaptation—same flavors with less fuss. The idea of combining rice, tomato, and ground meat echoes many one-pot family casseroles from mid-20th century home cooking, designed for efficiency and comfort.

Seasonal Adaptations

In summer, use the freshest garden zucchini and add diced tomatoes instead of canned sauce for brightness. In colder months, stir in roasted winter squash or add a handful of frozen peas for color and sweetness. For holiday gatherings, increase the seasoning, use a blend of sharp cheddar and Monterey Jack, and top with panko breadcrumbs toasted in butter for crunch.

Meal Prep Tips

Prepare the meat-and-sauce base ahead and refrigerate for up to 2 days. When ready to eat, slice fresh zucchini and add rice, heat gently until rice is tender, then top with cheese. Use shallow, labeled containers for freezing single portions—microwave or oven-reheat for quick lunches. This recipe scales well if you need to batch-cook for the week.

This casserole takes beloved flavors and streamlines the process: comforting, adaptable, and crowd-friendly—give it a try and make it your own.