Ingredients
Scale
- 1½ lbs (0.70 kg) zucchini, cut into rounds, salted + pat dry
- 1 tbs olive oil
- 1 medium onion, diced
- 8 oz (225 g) mushrooms, diced
- 1/2 tsp each salt, garlic powder + onion powder
- 1 lb (0.50 kg) ground beef
- 1/2 tsp each salt, garlic powder, onion powder + paprika
- 1 cup (235 ml) marinara sauce
- 1½ cups (170 g) shredded mozzarella cheese
- 2 tsp Italian herb blend
- 2 tbs grated parmesan
Instructions
- Preheat oven to 400℉.
- Heat the olive oil in a large skillet over medium-high heat. Sauté the onions for 2-3 minutes. Add in the mushrooms and sauté for 4-5 minutes. Add in the salt, garlic powder, onion powder and stir to coat. Transfer to a plate and set aside.
- Next, in the same skillet add in the ground meat and use a wooden spoon to break up the meat until no longer pink. Add in the salt, garlic powder, onion powder and paprika and stir to coat. Taste and adjust if needed.
- Assembly: In a 9×13 inch baking dish, add in the zucchini, sauteed vegetables, cooked ground beef, marinara sauce, 1 cup mozzarella, Italian herb blend, salt and pepper to taste, and mix until combined. Top with parmesan cheese.
- Bake for 30 minutes, remove from the oven and top with remaining mozzarella and bake until melted.
Notes
- Patting the zucchini dry helps reduce excess moisture.
- Adjust seasoning to your preference.
- Let the bake rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg