Comforting Baked Ziti with Ground Beef and Zucchini

I didn’t grow up eating a lot of zucchini, so when my kids started asking for it at dinner, I figured I’d better find ways to sneak it into our regular meals. Turns out, baked ziti is the perfect place to hide some extra vegetables—especially when you’ve got ground beef, melted cheese, and a rich tomato sauce covering everything up.

This recipe became a weeknight favorite at our house because it’s basically regular baked ziti with a few sliced zucchini thrown in. The kids don’t complain, I feel better about dinner, and everyone goes back for seconds. Plus, it makes enough to feed a crowd or give you leftovers for lunch the next day.

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What Kind of Zucchini Should I Use?

For this baked ziti, you’ll want to look for medium-sized zucchini that are firm to the touch and have smooth, unblemished skin. Smaller zucchini tend to be more tender and have fewer seeds, which means less water content and better texture in your finished dish. If you can only find larger zucchini, that’s totally fine – just be sure to scoop out some of the seedy center before chopping them up. Try to avoid any zucchini that feel soft or have wrinkled skin, as these are past their prime and can turn mushy when baked.

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Options for Substitutions

This baked ziti is pretty forgiving when it comes to swaps – here are some options that work well:

• Penne: While the recipe calls for penne, you can use ziti (the traditional choice), rigatoni, or even shells. Just stick with a tube-shaped pasta that can hold the sauce well.
• Zucchini: Yellow squash makes a great swap for zucchini and cooks the same way. You could also use eggplant, though you’ll want to salt it first and let it sit for 30 minutes to remove excess moisture before cooking.
• Canned tomatoes: Any type of canned tomatoes works here – crushed, diced, or whole (just break them up as they cook). In a pinch, you can use about 3 1/2 cups of tomato sauce, though the texture will be a bit smoother.
• Fresh herbs: If you don’t have fresh basil or parsley, use about 1 tablespoon of dried Italian seasoning instead. Add it when you’re cooking the sauce so the flavors have time to develop.
• Mozzarella: Part-skim or whole milk mozzarella both work fine. You can also mix in some ricotta cheese (about 1 cup) for a creamier texture.
• Butter: You can replace the butter with additional olive oil if needed, using about 3 tablespoons.

Watch Out for These Mistakes While Baking

Watery zucchini can ruin your baked ziti by creating a pool of liquid at the bottom of the pan – after frying the zucchini slices, place them on paper towels to drain excess moisture and oil before layering.

Undercooking your pasta is actually a good thing here since it will continue cooking in the oven, so drain your penne when it’s about 2 minutes shy of al dente to avoid ending up with mushy noodles.

Don’t skip salting your tomato sauce properly during the 20-minute simmer, as this is your main chance to build flavor – taste it before mixing with the pasta and adjust as needed.

Finally, let the casserole rest for 10 minutes after baking so the cheese can set and the layers hold together when you serve it, otherwise you’ll end up with a sloppy mess on the plate.

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What to Serve With Baked Ziti?

A simple green salad with Italian dressing is my go-to side for baked ziti since it cuts through all that cheesy richness. Garlic bread is always a crowd-pleaser too, and it’s perfect for mopping up any extra sauce left on your plate. If you want to add more veggies to the meal, roasted broccoli or a Caesar salad both work really well alongside this pasta dish. For a complete Italian-style dinner, start with some bruschetta or a caprese salad before diving into the ziti.

Storage Instructions

Store: Leftover baked ziti is honestly one of those dishes that tastes even better the next day. Just let it cool down, cover it tightly with foil or transfer to an airtight container, and keep it in the fridge for up to 4 days. The flavors really meld together nicely!

Freeze: This freezes really well, which makes it perfect for meal prep. You can freeze the whole pan covered tightly with plastic wrap and foil, or portion it out into individual servings. It’ll keep in the freezer for up to 3 months.

Reheat: To warm it up, cover with foil and bake at 350°F until heated through, about 20-25 minutes from the fridge or 45 minutes from frozen. You can also microwave individual portions for a quick lunch, just add a splash of water to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 95-110 g
• Fat: 180-200 g
• Carbohydrates: 370-400 g

Ingredients

For the pasta:

• 1 lb ziti

For the zucchini:

• 3 zucchini
• 1/3 cup olive oil

For the sauce:

• 1/3 cup olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 56 oz crushed tomatoes
• 1/3 cup fresh basil, chopped
• 1/3 cup fresh parsley, chopped
• salt to taste
• freshly ground black pepper to taste
• 1 teaspoon dried oregano

For the baking:

• 5 tbsp unsalted butter
• 2 cups shredded mozzarella cheese
• 2 cups grated Parmesan cheese

Step 1: Prepare Mise en Place and Start Pasta

• 1 lb ziti
• 3 zucchini
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1/3 cup fresh basil, chopped
• 1/3 cup fresh parsley, chopped
• salt to taste

Begin by bringing a large pot of salted water to a boil for the ziti.

While waiting, prep your vegetables: slice the 3 zucchini into 1/4-inch rounds, chop the large onion, and mince the 3 garlic cloves.

Measure out the fresh basil and parsley, and have all your cheeses and seasonings ready.

Once the water boils, add the ziti and cook according to package directions until al dente, then drain and set aside.

I like to reserve about 1/4 cup of the pasta water—it’s great for loosening the sauce if needed later.

Step 2: Brown the Zucchini

• 1/3 cup olive oil
• 3 zucchini, sliced
• salt to taste
• freshly ground black pepper to taste

Heat 1/3 cup olive oil in a large skillet over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, add the sliced zucchini and cook for 4-5 minutes per side until golden brown and tender.

Season with salt and pepper as they cook.

Transfer the cooked zucchini to a plate and set aside.

Browning the zucchini first develops a nice caramelized flavor and helps it stay firm when baked, rather than becoming mushy.

Step 3: Build the Tomato Sauce Base

• 1/3 cup olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 56 oz crushed tomatoes
• 1 teaspoon dried oregano
• 1/3 cup fresh basil, chopped
• 1/3 cup fresh parsley, chopped
• salt to taste
• freshly ground black pepper to taste

In a separate saucepan, heat the remaining 1/3 cup olive oil over medium heat.

Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for 1-2 minutes until fragrant.

Pour in the 56 oz of crushed tomatoes along with the dried oregano, and bring to a gentle simmer.

Cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.

In the final minute, stir in the fresh basil and parsley, and season with salt and pepper to taste.

I find that simmering the sauce uncovered helps concentrate the flavors and reduce excess liquid slightly.

Step 4: Combine Pasta and Sauce

• 1 lb ziti, cooked from Step 1
• tomato sauce from Step 3

While the sauce finishes, preheat your oven to 350°F.

In a large bowl, combine the cooked ziti from Step 1 with the finished sauce from Step 3, gently folding to ensure the pasta is evenly coated.

The pasta will absorb some of the sauce flavors as it sits, so don’t worry if it looks saucier than you’d expect—this is perfect for a baked pasta dish.

Step 5: Assemble the Casseroles

• pasta and sauce mixture from Step 4
• browned zucchini from Step 2
• 5 tbsp unsalted butter
• 2 cups shredded mozzarella cheese
• 2 cups grated Parmesan cheese

Divide the pasta-sauce mixture and browned zucchini between two 9×13-inch baking dishes (or similar size).

For each pan, create two layers: spread half the pasta mixture on the bottom, dot with half the butter (about 2.5 tbsp per pan), then scatter half the browned zucchini.

Sprinkle with half the mozzarella and half the Parmesan.

Repeat with the remaining pasta, butter, zucchini, and cheeses for the second layer in each pan.

The butter and cheese will melt into the pasta during baking, creating a rich, creamy texture throughout.

Step 6: Bake and Finish

Place both baking dishes in the preheated 350°F oven and bake for 30 minutes until the cheese is melted and bubbly, and the edges are slightly golden.

If you prefer a more deeply browned top, you can turn on the broiler for the final 2-3 minutes, but watch carefully to avoid burning.

Let the casseroles rest for 5 minutes out of the oven before serving—this allows the layers to set slightly and makes serving cleaner.

Comforting Baked Ziti with Ground Beef and Zucchini

Delicious Comforting Baked Ziti with Ground Beef and Zucchini recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 8 servings

Calories 3650 kcal

Ingredients

  

For the pasta::

• 1 lb ziti

For the zucchini::

• 3 zucchini
• 1/3 cup olive oil

For the sauce::

• 1/3 cup olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 56 oz crushed tomatoes
• 1/3 cup fresh basil, chopped
• 1/3 cup fresh parsley, chopped
• salt to taste
• freshly ground black pepper to taste
• 1 teaspoon dried oregano

For the baking::

• 5 tbsp unsalted butter
• 2 cups shredded mozzarella cheese
• 2 cups grated Parmesan cheese

Instructions

 

• Begin by bringing a large pot of salted water to a boil for the ziti. While waiting, prep your vegetables: slice the 3 zucchini into 1/4-inch rounds, chop the large onion, and mince the 3 garlic cloves. Measure out the fresh basil and parsley, and have all your cheeses and seasonings ready. Once the water boils, add the ziti and cook according to package directions until al dente, then drain and set aside. I like to reserve about 1/4 cup of the pasta water—it's great for loosening the sauce if needed later.
• Heat 1/3 cup olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the sliced zucchini and cook for 4-5 minutes per side until golden brown and tender. Season with salt and pepper as they cook. Transfer the cooked zucchini to a plate and set aside. Browning the zucchini first develops a nice caramelized flavor and helps it stay firm when baked, rather than becoming mushy.
• In a separate saucepan, heat the remaining 1/3 cup olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the 56 oz of crushed tomatoes along with the dried oregano, and bring to a gentle simmer. Cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld. In the final minute, stir in the fresh basil and parsley, and season with salt and pepper to taste. I find that simmering the sauce uncovered helps concentrate the flavors and reduce excess liquid slightly.
• While the sauce finishes, preheat your oven to 350°F. In a large bowl, combine the cooked ziti from Step 1 with the finished sauce from Step 3, gently folding to ensure the pasta is evenly coated. The pasta will absorb some of the sauce flavors as it sits, so don't worry if it looks saucier than you'd expect—this is perfect for a baked pasta dish.
• Divide the pasta-sauce mixture and browned zucchini between two 9x13-inch baking dishes (or similar size). For each pan, create two layers: spread half the pasta mixture on the bottom, dot with half the butter (about 2.5 tbsp per pan), then scatter half the browned zucchini. Sprinkle with half the mozzarella and half the Parmesan. Repeat with the remaining pasta, butter, zucchini, and cheeses for the second layer in each pan. The butter and cheese will melt into the pasta during baking, creating a rich, creamy texture throughout.
• Place both baking dishes in the preheated 350°F oven and bake for 30 minutes until the cheese is melted and bubbly, and the edges are slightly golden. If you prefer a more deeply browned top, you can turn on the broiler for the final 2-3 minutes, but watch carefully to avoid burning. Let the casseroles rest for 5 minutes out of the oven before serving—this allows the layers to set slightly and makes serving cleaner.