Early fall is such a sweet spot. The harvest is starting to bring in spot-light worthy goodness like pumpkin, sweet potatoes, and carrots, but we still have plenty of favorite summer produce like zucchini. You can think of this Mediterranean-style zucchini casserole as a celebration of that perfect warm-your-heart dish where summer and fall produce share the spotlight. In my opinion, this zucchini casserole is prefect for any time of the year, if you can find quality zucchini in your corner of the world
This zucchini casserole is a riff off one I grew up with. My mom has a way with zucchini, and if you’ve tried her Middle Eastern stuffed zucchini recipe, you already know you’ll like this zucchini casserole.
More about this Baked Zucchini Casserole
The gist. This is a low-carb baked zucchini casserole with ground beef sauce (I used 97% fat-free ground beef, but you can use ground turkey as well.) The meat sauce is what lends this hearty zucchini casserole all the warmth and flavor. The sauce begins with aromatics (onions and garlic) along with the meat. And once the meat is perfectly browned, we add a trio of all-natural spices–allspice, paprika, and a hint of nutmeg. You can already see how fragrant and complex the meat sauce is! (create 3-pack of spices from our Mediterranean spice collection here.) We throw the meat sauce along with rounds of zucchini, carrots, and onions into a casserole dish. All that’s left to do is bake until the zucchini and carrots are nice and tender.
What to serve with this zucchini casserole?
People think of casseroles as a side dish, and this zucchini casserole makes a great one. But I often serve it as the main event with a side of Lebanese rice or perfectly crusty bread. Looking for more dishes to try? Here are a few: Moussaka: Greek Eggplant Casserole Baked Zucchini Chips Greek Pastitsio Mediterranean Roasted Vegetables Barley Chunky Vegan Lentil Soup 4.5 from 11 reviews
