Ingredients
Scale
- 1 pound ground beef
- 2 medium zucchinis, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
Feel free to substitute the mozzarella with a cheese of your choice, or even add a sprinkle of Parmesan for an extra touch of flavor. If you prefer a leaner protein, ground turkey makes an excellent alternative to beef.
Instructions
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant. This step always reminds me of early mornings in my mum’s kitchen, where the day began with the sizzle of onions and garlic.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a wooden spoon, about 7-8 minutes.
- Stir in the sliced zucchinis, allowing them to soften slightly, about 3-4 minutes. The fresh, vibrant green of the zucchini always brings a smile to my face, reminiscent of the lush Devon countryside.
- Pour in the diced tomatoes, along with their juices, and sprinkle in the oregano and basil. Season with salt and pepper to taste.
- Reduce the heat to low and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together beautifully.
- Preheat your oven to 375°F (190°C). Transfer the beef and zucchini mixture to a baking dish and top with shredded mozzarella cheese.
- Bake in the preheated oven until the cheese is melted and bubbly, about 10 minutes. Keep a close eye on it — you’re looking for that perfect golden brown hue.
- Once out of the oven, let it cool slightly before serving. This pause is the perfect moment to savor the anticipation of sharing a meal filled with warmth and love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
