Better Than Pizza? Zucchini Beef Bake Always a Hit

Ingredients

• 1.5 lb Zucchini (sliced into rounds, salted to draw out moisture)
• 0.75 tsp Table Salt (for drawing out zucchini moisture)
• 1.25 tsp Kosher Salt (alternative to table salt if preferred)
• 1 medium Yellow Onion (diced)
• 1 tbsp Olive Oil (extra‑virgin recommended)
• 8 oz Mushrooms (sliced; any variety such as button or cremini)
• 0.5 tsp Onion Powder (divided between mushrooms and beef)
• 0.5 tsp Garlic Powder (divided between mushrooms and beef)
• 1 lb Ground Beef (85/15) (lean ground beef; can use 80/20 for richer flavor)
• 0.5 tsp Paprika (adds mild smoky flavor)
• 1 cup Marinara Sauce (store‑bought or homemade)
• 1.5 cup Shredded Mozzarella Cheese (divided; 1 cup mixed in, 0.5 cup for topping)
• 2 tbsp Parmesan Cheese (grated)
• to taste Freshly Ground Black Pepper (adds finishing heat)
• 2 tsp Italian Herb Blend (heaping teaspoons)

Instructions

1. Slice and Salt Zucchini

   Slice the zucchini into 1/4‑inch rounds, place them in a colander, sprinkle 3/4 tsp table salt (or 1 ¼ tsp kosher salt), toss to coat, and let sit for 30 minutes to draw out excess moisture.

   Time: PT35M

2. Rinse and Dry Zucchini

   Rinse the salted zucchini under cold water to remove excess salt, then pat dry thoroughly with paper towels.

   Time: PT5M

3. Dice Onion

   Dice one medium yellow onion into small pieces.

   Time: PT2M

4. Sauté Onion

   Heat 1 tbsp olive oil in the skillet over medium‑high heat, add the diced onion, and cook 3–4 minutes until softened.

   Time: PT4M

   Temperature: Medium‑high

5. Slice Mushrooms

   Slice 8 oz mushrooms into thin pieces.

   Time: PT2M

6. Cook Mushrooms

   Add the sliced mushrooms to the skillet with the onions, sprinkle ½ tsp onion powder, ½ tsp garlic powder, and ½ tsp salt, then sauté until golden and the liquid has evaporated.

   Time: PT6M

   Temperature: Medium‑high

7. Cook Ground Beef

   Add 1 lb ground beef to the skillet, breaking it up with a spatula, and cook until no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high

8. Season Beef

   Season the cooked beef with ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp paprika; stir well.

   Time: PT1M

9. Combine All Ingredients

   Return the onion‑mushroom mixture to the skillet, add the dried zucchini rounds, 1 cup marinara sauce, 1 cup shredded mozzarella, a pinch of salt, freshly ground black pepper, and 2 heaping tsp Italian herb blend. Toss everything together until evenly coated.

   Time: PT5M

10. Transfer to Baking Dish

    Spread the mixture evenly in a 9×13‑inch baking dish, pressing gently with a spatula to compact. Sprinkle 2 tbsp grated Parmesan over the top.

    Time: PT5M

11. First Bake

    Bake in a pre‑heated oven at 400°F (200°C) for 30 minutes.

    Time: PT30M

    Temperature: 400°F

12. Add Remaining Cheese

    Remove the dish, sprinkle the remaining ½ cup mozzarella over the top, and return to the oven until the cheese melts, about 5 minutes.

    Time: PT5M

    Temperature: 400°F

13. Optional Broil

    If a deeper golden crust is desired, switch to broil and cook for 1–2 minutes, watching closely.

    Time: PT2M

    Temperature: Broil

Nutrition Facts

Calories

518

Protein

31 g

Carbohydrates

13 g

Fat

29 g

Fiber

2 g

Ingredient Substitutions

• Instead of Zucchini: Yellow squash
• Instead of Table Salt: Kosher salt
• Instead of Kosher Salt: Table salt
• Instead of Yellow Onion: White onion
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Mushrooms: Portobello slices
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Granulated garlic
• Instead of Ground Beef (85/15): Ground turkey, ground chicken, ground lamb
• Instead of Paprika: Smoked paprika
• Instead of Marinara Sauce: Tomato sauce, crushed tomatoes with herbs
• Instead of Shredded Mozzarella Cheese: Cheddar, Monterey Jack
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Italian Herb Blend: Dried oregano and basil mix

Equipment Needed

• Cutting Board
• Chef's Knife
• Colander
• Large Skillet
• Spatula
• Measuring Spoons
• Measuring Cup
• 9×13‑inch Baking Dish
• Oven
• Paper Towels
• Grater

Critical Steps — Do Not Skip

• Salting and resting the zucchini to remove excess moisture
• Cooking mushrooms until all liquid evaporates
• Ensuring ground beef is fully cooked with no pink
• Evenly combining all components before baking
• Baking at the correct temperature for the full 30 minutes

Chef Tips from the Video

• For extra flavor, add a splash of red wine to the skillet after the beef is browned before adding marinara.
• Mix a handful of fresh spinach into the casserole for added greens.
• Use a kitchen scale for precise zucchini weight if you prefer metric measurements.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover and store for up to 4 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat from frozen at 350°F until hot.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to the first bake, cover, and refrigerate for up to 24 hours before baking.
• The baked casserole freezes well; wrap tightly and label before freezing.

Frequently Asked Questions