Beef Zucchini Bake (Print Version)
A cheesy, hearty mix of beef, quinoa, zucchini, and tomato sauce. Great for family meals or make-ahead options!
# Ingredients:
→ Base Ingredients
01 -
1 lb ground beef
02 -
3 cups cooked quinoa (made from 1 cup uncooked)
03 -
1 small yellow onion, finely chopped
04 -
2 medium zucchinis (1.5-2 lbs), cut into chunks
→ Sauce and Seasonings
05 -
1 teaspoon dried basil
06 -
½ teaspoon black pepper
07 -
1 (14.5 oz) can of diced tomatoes, drained
08 -
2 tablespoons of olive oil, split in half
09 -
1 (14.5 oz) can of tomato sauce
10 -
1 tablespoon Italian seasoning
11 -
1 teaspoon dried oregano
12 -
1 teaspoon garlic powder
13 -
1 teaspoon sea salt, split in two
→ Topping
14 -
2 cups mozzarella cheese, shredded and divided
# Steps:
01 -
Set your oven to 375°F and give a 9x13 baking dish a quick grease. Get quinoa ready if you don’t have it cooked yet.
02 -
Warm up 1 tablespoon of olive oil on medium heat. Toss in ground beef, diced onion, and ½ teaspoon salt. Stir and cook for 5 minutes. Move it all into the baking dish.
03 -
Using the same pan, heat the rest of the olive oil. Add chopped zucchini and the rest of the salt. Cover and cook for 5 minutes until soft. Stir in tomato sauce and the drained tomatoes.
04 -
Mix the cooked quinoa, seasoned zucchini blend, all herbs, and 1 cup of mozzarella straight into the dish with the meat. Stir it well and spread evenly.
05 -
Sprinkle the top with the remaining mozzarella. Bake it for 25 minutes, then give the cheese a golden finish in the broiler for 2-5 minutes. Let it sit for 5 minutes before digging in.
# Helpful Notes:
01 -
Leftover quinoa works perfectly here.
02 -
You can divide the dish into two smaller 8x8 pans and freeze one.
03 -
Cut zucchini into the right size for bite-sized pieces.