Ground Beef Zucchini Bake
Thick zucchini rounds and crumbled beef show through pockets of bubbly, browned mozzarella in this rustic bake. The layers are loose, so serve it by the spoonful rather than expecting tidy lasagna-style squares.
To keep the filling from turning soupy, salt and dry the zucchini, drain the tomatoes, and cook the beef filling before it goes into the oven. A compact baking dish gives the rounds room to overlap while leaving plenty visible on top.
Ingredients for Ground Beef Zucchini Bake
Serves 4–6.
- 2 medium zucchini, about 1 lb total (450g), cut into approximately 1/2-inch rounds
- 3/4 teaspoon kosher salt, divided
- 1 tablespoon olive oil, plus a little for the baking dish
- 1 lb lean ground beef (450g)
- 1 small onion, diced (about 1/2 cup)
- 2 garlic cloves, minced
- 1 can (14.5 oz) petite diced tomatoes, thoroughly drained
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella (about 6 oz or 170g)
- Small pinch of red pepper flakes, optional
How to Make Ground Beef Zucchini Bake
- Salt the zucchini: Toss the rounds with 1/2 teaspoon kosher salt. Let stand in a colander for 15–20 minutes while you prepare the filling, then pat them thoroughly dry.
- Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly oil an 8-inch square baking dish. Drain the diced tomatoes until little free liquid remains.
- Cook the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and ground beef. Cook, stirring and breaking up the meat, until no pink remains. Drain any visible excess grease. Stir in the garlic, tomatoes, Italian seasoning, remaining 1/4 teaspoon salt, and black pepper. Cook briefly, until the tomatoes cling to the beef without liquid pooling in the skillet. Allow about 10–15 minutes for the skillet stage.
- Assemble the bake: Spread half the beef mixture in the dish. Add overlapping zucchini rounds and scatter with some mozzarella. Repeat with the remaining beef, zucchini, and cheese, arranging the top loosely so several rounds and bits of beef remain visible.
- Bake uncovered: Start checking at 20 minutes; the bake usually takes 20–25 minutes, though it may need about 5 minutes more. It is ready when a zucchini round is tender when pierced but still holds its shape, the edges are bubbling, and the mozzarella has scattered golden-brown spots. If the cheese is pale at 25 minutes, check the zucchini and bubbling edges before giving it more time.
- Rest and serve: Let stand for 10 minutes so the bubbling filling can settle. Add red pepper flakes if desired, then spoon portions from the dish.
How to Keep the Zucchini Bake from Getting Watery
Salting draws moisture to the surface of the zucchini; blotting the rounds removes it before assembly. Drained tomatoes and beef filling with no pooled liquid help prevent excess moisture in the dish. The finished bake will still be spoonable rather than firm and dry. Letting it rest for 10 minutes makes serving less messy.
Pan Size and the Cheesy Top
An 8-inch square dish gives the loose layers enough depth for zucchini and beef to show between pockets of melted cheese. Scatter the mozzarella rather than pressing it into a solid blanket over the rounds.
A 9-by-13-inch dish makes a shallower bake that may finish sooner. Check it earlier, using tender zucchini and bubbling edges—not the clock alone—to judge doneness.
Substitutions
Ground turkey can replace the beef; cook it thoroughly in the skillet before assembling. For a saucier bake, use a modest amount of marinara instead of the drained tomatoes. A full jar is not an equal swap and may leave too much liquid in the dish.
Serving, Storing, and Reheating
Serve on its own or with a green salad or roasted broccoli. For another vegetable-forward ground beef dinner, try Egg Roll in a Bowl with Ground Beef and Cabbage. The Sweet Potato Burger Bowl with Ground Beef offers a different take on ground beef.
Refrigerate cooled leftovers in an airtight container for 3–4 days. Microwave individual portions until warmed through; prolonged heating will soften the zucchini further. Freezing is not recommended for the best texture because zucchini can become watery after thawing.
Nutrition
Approximate nutrition per serving, based on 5 servings: 320 calories, 30g protein, 19g fat, and 9g carbohydrates. Estimated per 100g: 140 calories, 13g protein, 8g fat, and 4g carbohydrates. Values vary with the beef and mozzarella used, how much grease is drained, and the finished weight of the bake.
Equipment
- Colander
- 8-inch square baking dish
- Large skillet
Ingredients
For the Bake
- 2 medium zucchini, about 1 lb (450g) total, cut into approximately 1/2-inch rounds
- 3/4 teaspoon kosher salt, divided
- 1 tablespoon olive oil, plus a little for the baking dish
- 1 lb lean ground beef (450g)
- 1 small onion, diced (about 1/2 cup)
- 2 garlic cloves, minced
- 1 can (14.5 oz) petite diced tomatoes, thoroughly drained
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella (about 6 oz or 170g)
- Small pinch of red pepper flakes, optional
Instructions
- Toss the zucchini rounds with 1/2 teaspoon kosher salt. Place them in a colander for 15–20 minutes, then pat thoroughly dry.
- Preheat the oven to 350°F (175°C). Lightly oil an 8-inch square baking dish.
- Drain the diced tomatoes until little free liquid remains.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and ground beef and cook, breaking up the meat, until no pink remains.
- Drain any visible excess grease. Stir in the garlic, drained tomatoes, Italian seasoning, remaining 1/4 teaspoon salt, and black pepper.
- Cook briefly until the tomatoes cling to the beef and no liquid pools in the skillet, about 10–15 minutes total for the skillet stage.
- Spread half the beef mixture in the baking dish. Add overlapping zucchini rounds and scatter with some mozzarella. Repeat with the remaining beef, zucchini, and cheese, leaving some rounds and beef visible on top.
- Bake uncovered, starting to check at 20 minutes. Bake for about 20–25 minutes, or up to 5 minutes longer if needed, until the zucchini is tender but holds its shape, the edges bubble, and the mozzarella has golden-brown spots.
- Let stand for 10 minutes. Add red pepper flakes if desired, then serve by the spoonful.
Tips
- Salt and thoroughly dry the zucchini before assembling to help limit excess moisture.
- Drain the tomatoes well and cook the beef mixture until no liquid pools in the skillet.
- Scatter the mozzarella rather than covering the zucchini in a solid layer.
- For a 9-by-13-inch dish, check for doneness earlier because the shallower bake may finish sooner.
- Judge doneness by tender zucchini and bubbling edges, not the clock alone.
Variations
- Ground Turkey Zucchini Bake: Replace the ground beef with ground turkey and cook it thoroughly in the skillet before assembling.
- Saucier Zucchini Bake: Use a modest amount of marinara instead of the drained tomatoes; avoid adding a full jar, which may make the bake too wet.
