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Slow Cooker Beef and Zucchini Bake: Some nights call for a supper that’s easy, filling, and just plain reliable — and this slow cooker beef and zucchini bake fits the bill perfectly. It brings back memories of the simple crock pot suppers and casseroles that have always been popular in Midwestern homes, where a handful of everyday ingredients turn into a big, hearty meal. You just layer everything into the slow cooker with very little effort, and the beef cooks underneath soft zucchini in a warm, cheesy tomato sauce that tastes way fancier than the work it actually took.
This meal goes great with warm buttered bread, garlic toast, or a batch of soft biscuits to soak up all that tasty sauce. Want to add more to the plate? Try a crunchy green salad, steamed green beans, or a scoop of cottage cheese on the side. If you’re feeding a hungry family and want something more filling, serve it over cooked rice or buttery egg noodles too.
This easy slow cooker beef and zucchini bake turns simple ingredients into a warm, cheesy dinner with almost no effort. Ground beef and soft zucchini cook together in a rich tomato sauce topped with melted mozzarella. It’s a comforting, filling meal that’s perfect for busy weeknights when you want something hearty and homemade.
Servings: 6
Ingredients
- 1 1/2 pounds ground beef
- 2 medium zucchini, sliced into thin rounds
- 1 small onion, thinly sliced
- 1 jar (24 ounces) tomato pasta sauce
- 1 tablespoon Italian seasoning
- 2 cups shredded mozzarella cheese
Slow Cooker Beef and Zucchini Bake: Directions
- Get the slow cooker ready. If you’d like, rub a little grease or nonstick spray inside the slow cooker so nothing sticks. Break the raw ground beef apart with your hands or a spoon and spread it out in an even layer across the bottom. Scatter the thin onion slices right on top of the beef.
- Layer the zucchini and sauce. Spread the sliced zucchini evenly over the beef and onions so it covers most of the surface. Sprinkle the Italian seasoning across the top for extra flavor. Then pour the pasta sauce over everything, gently spreading it out with a spoon so the zucchini is mostly covered and coated.
- Cook it low and slow. Put the lid on the slow cooker. Cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours. You’ll know it’s done when the beef is fully cooked through and the zucchini has turned soft and tender. If you notice a lot of extra liquid near the end, take the lid off for the last 20 to 30 minutes so it can cook down a bit.
- Add the cheese. Once the beef and zucchini are cooked, sprinkle the shredded mozzarella cheese evenly over the top. Put the lid back on and let it cook for another 10 to 15 minutes, just until the cheese is fully melted and gooey.
- Serve it warm. Scoop the beef and zucchini bake into bowls or onto plates while it’s hot and cheesy. Serve right away, and pair it with your favorite side dish for a full, comforting meal.
