Easy Zucchini Bake for Dinner

When it comes to cooking in the summer I’m all about easy. Mainly because I don’t want to spend a lot of time inside cooking when my family is out having fun, but I also want to keep the house cool. Once the garden gets going we have zucchini for days, so I try to use it in as many recipes as I can. So far, this one has been a huge hit with my family. This recipe is perfect for those busy evenings as school starts and you’re running around to different activities too.


3 medium potatoes, sliced very thin

1-2 large zucchini, sliced very thin

1 can diced tomatoes (or 3-4 fresh, ripe tomatoes if you have them, sliced very thin)

1 pound ground beef

Feta cheese (you can substitute this with Parmesan)

Cavender’s Greek seasoning


  1. Brown ground beef.
  2. Slice vegetables very thin so they will cook faster.
  3. Lightly spray casserole dish with cooking oil.
  4. Begin assembly–potatoes, zucchini, ground beef, tomatoes, cheese.
  5. Lightly season each layer with Greek seasoning before adding the next layer. If you want your bake to be extra cheesy, you can sprinkle cheese between the veggie layers as well.
  6. Cover and bake at 375* for 1.5 hours. Uncover for the last 10 minutes so the cheese gets melted and bubbly.


  1. Mmmm yummy! I think I will make this and take it to the rodeos this weekend. Sounds like the perfect meal to put in the fridge and reheat!

  2. Oh yum! Thank you for sharing I am pinning this right now! I love zucchini!

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