Looking for a cozy, oven-baked dinner that is easy, filling, and family-friendly? This Minced (Ground) Beef and Zucchini Bake is a simple yet satisfying dish made with tender zucchini, savory beef, rich tomato sauce, and plenty of melted cheese. It is the perfect weeknight bake when you want comfort food without complicated steps, and it fits beautifully into both Western and Asian-fusion style home cooking.
This baked zucchini and beef dish brings together classic Italian-style flavors with everyday pantry ingredients, making it incredibly approachable. Salting the zucchini helps remove excess moisture so the bake stays hearty, not watery. The beef provides rich umami, while tomato sauce and herbs add warmth and depth. It is a great make-ahead meal, stores well in the fridge, and reheats beautifully, making it ideal for meal prep or busy weeks when you still want something homemade and nourishing.
Key Ingredients & Their
Roles
- Zucchini
→ Adds freshness, moisture, and a light vegetable balance
- Minced
(ground) beef → Provides protein, richness, and satisfying texture
- Onion
→ Builds savory depth and natural sweetness
- Carrot
→ Adds subtle sweetness and extra nutrients
- Tomato
pasta sauce → Brings acidity, moisture, and classic comfort flavor
- Mozzarella
cheese → Creates a stretchy, melty topping
- Parmesan
cheese → Adds sharp, salty depth
- Italian
herbs → Enhance aroma and give a baked casserole feel
- Breadcrumbs
→ Absorb moisture and improve structure
Recipe Details
- Prep
Time: 20 minutes
- Cook
Time: 35 to 40 minutes
- Total
Time: About 1 hour
- Cuisine:
Western / Asian Fusion
- Estimated
Calories: ~420 kcal per serving
- Servings:
4-5
Ingredients
Zucchini Layer
- 3
zucchini, sliced into rounds (about 600 g / 1.3 lb)
- 1/2
tsp salt (to draw out moisture)
Vegetable Base
- 1
tbsp olive oil
- 1
onion, diced
- 1
carrot, shredded
- 1/2
tsp salt
- 1/2
tsp garlic powder
- 1/2
tsp onion powder
Beef Layer
- 600
g minced beef (1.3 lb ground beef)
- 1/2
tsp salt
- 1/2
tsp garlic powder
- 1/2
tsp onion powder
- 1/2
tsp paprika
Sauce & Cheese
- 1 jar
tomato pasta sauce (500 g)
- 1
1/2 cups shredded mozzarella cheese (6 oz), divided
- 2
tbsp grated parmesan
- 5
tbsp panko breadcrumbs
Herbs (choose one option)
- Option
1:
- 1/2
tsp dried oregano
- 1/2
tsp dried basil
- 1/2
tsp dried rosemary
- 1/2
tsp dried thyme
- Option
2:
- 2
tsp Italian herb mix
Instructions
1️⃣ Prepare the zucchini
Place zucchini slices in a bowl and toss with 1/2 tsp salt. Let sit for 30
minutes to release water.
Drain and pat dry with paper towel.
2️⃣ Preheat oven
Preheat oven to 200°C / 400°F.
3️⃣ Cook vegetables
Heat olive oil in a large skillet over medium-high heat.
Add onion and sauté for 3 minutes until soft.
Add carrot and cook 2 minutes.
Season with 1/2 tsp salt, garlic powder, and onion powder. Stir well.
4️⃣ Brown the beef
Add minced beef and break it apart.
Cook until no longer pink.
Season with 1/2 tsp salt, garlic powder, onion powder, and paprika.
Stir until evenly coated.
5️⃣ Assemble the bake
Lightly grease a baking dish.
Sprinkle breadcrumbs evenly on the bottom (helps absorb moisture).
Layer:
- Half
of the zucchini
- Beef
mixture
- Tomato
pasta sauce
- 1
cup mozzarella
- Dried
herbs or Italian herb mix
- Remaining
zucchini
Top with parmesan cheese.
6️⃣ Bake
Bake uncovered for 30 minutes.
7️⃣ Final cheese melt
Remove from oven, sprinkle remaining 1/2 cup mozzarella on top.
Return to oven and bake 10 minutes until cheese is melted and lightly
golden.
8️⃣ Rest & serve
Let rest 5 minutes before slicing and serving.
Tips & Ingredient
Substitutions
- Gluten-free:
Use gluten-free breadcrumbs or skip them
- Lower-fat:
Swap beef for lean minced turkey or chicken
- Extra
flavor: Add chili flakes or smoked paprika
- Time-saving:
Use pre-shredded carrot and cheese
FAQs
Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate up to 24 hours before baking.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this dish?
Yes, freeze fully cooked portions for up to 2 months.
What can I use instead of zucchini?
Eggplant or sliced mushrooms work well.
Wrap-Up
This minced beef and zucchini bake is the kind of reliable
recipe you will come back to again and again. It is simple, flexible, and
always comforting. If you try it, leave a comment and let me know how you
customized it. Would you add spice or keep it classic?
👉
You might also enjoy my Tofu and Enoki Mushroom Stir Fry on cookwithjuyea.blogspot.com.
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