Description
Discover a delicious Ground Beef Zucchini Bake that’s low carb and easy to make. Learn step-by-step how to create this healthy, flavorful dish perfect for any meal!
Ingredients
- 11/2 lb (2.49 kg) s zucchini, cut into rounds, salted + pat dry
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced
- 8 oz (227 g) mushrooms, diced
- 1/2 tsp (3 ml) each salt, garlic powder + onion powder
- 1 lb (454 g) ground beef
- 1/2 tsp (3 ml) each salt, garlic powder, onion powder + paprika
- 1 cup (240 ml) marinara sauce
- 11/2 cup (1320 ml) s shredded moz zarella cheese
- 2 tsp (10 ml) Italian herb blend
- 2 tbs grated parmesan
Instructions
- Preheat your oven to 400°F.
- Warm the olive oil in a large pan over medium-high heat. Cook the onions for 2-3 minutes. Stir in the mushrooms and continue cooking for 4-5 minutes. Sprinkle with salt, garlic powder, and onion powder, then mix well. Move this mixture to a plate and set it aside.
- Using the same pan, add the ground beef and break it apart with a wooden spoon until it is no longer pink. Season with salt, garlic powder, onion powder, and paprika, then stir thoroughly. Adjust the seasoning to taste if needed.
- In a 9×13 inch baking dish, layer the zucchini, sautéed vegetables, cooked beef, marinara sauce, 1 cup of mozzarella, Italian herbs, and add salt and pepper to your preference. Mix everything together until well combined. Sprinkle the top with parmesan cheese. Bake for 30 minutes, then take it out of the oven to add the remaining mozzarella on top, and bake again until the cheese is melted.
Notes
- Thoroughly dry the salted zucchini rounds to avoid excess moisture
- Caramelize onions and mushrooms well for enhanced flavor before setting aside
- Avoid crowding the pan and break apart the beef with a wooden spoon for even browning