Mediterranean Loaded Zucchini & Beef Bake
A hearty Mediterranean-style casserole featuring sautéed vegetables, seasoned ground beef, tangy feta, and juicy tomatoes—perfect for low-carb comfort food lovers.
Time Required
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
Beef Layer
¾ lb (340g) lean ground beef
1 tsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper, to taste
Vegetable Base
3 medium zucchini, sliced into ¼-inch rounds
1 red bell pepper, chopped
1 small red onion, thinly sliced
1 tbsp olive oil
Salt & pepper, to taste
Tomato Layer
1 ½ cups cherry tomatoes, halved (or 2 medium tomatoes, diced)
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
Cheese & Toppings
½ cup crumbled feta cheese
⅓ cup grated Parmesan cheese
¼ cup sliced Kalamata olives
2 tbsp chopped fresh parsley or basil (for garnish)
Optional Add-ins
¼ cup sun-dried tomatoes, chopped
1 tbsp tomato paste (for deeper beef flavor – optional)
Instructions
Preheat Oven
Preheat oven to 400°F (200°C). Lightly grease a 9×9-inch or similar baking dish.
Cook the Beef
In a skillet over medium heat, heat 1 tsp olive oil. Add chopped onion and cook 2–3 minutes. Add ground beef and break it up with a spoon. Cook until browned (about 5–7 minutes). Add garlic, oregano, cumin, salt, and pepper. Optional: stir in 1 tbsp tomato paste. Remove from heat.
Sauté the Vegetables
In a separate skillet, heat 1 tbsp olive oil over medium heat. Add zucchini, bell pepper, and red onion. Sauté for 5–7 minutes until softened. Season with salt and pepper.
Assemble the Dish
Layer the sautéed vegetables in the bottom of the baking dish. Spread the cooked beef mixture evenly on top. Add the cherry tomatoes over the beef layer. Sprinkle with oregano and red pepper flakes.
Add Cheese & Olives
Top with feta, Parmesan, and olives.
Bake
Bake uncovered for 20–25 minutes, or until hot and bubbly with golden edges.
Garnish & Serve
Let rest 5 minutes. Garnish with fresh parsley or basil before serving.
Tips for Best Results
Use lean beef to avoid too much grease in the bake. If needed, drain excess fat after browning.
Enhance beef flavor with tomato paste, paprika, or cinnamon (Greek-style).
Avoid soggy bake: Lightly salt zucchini slices and pat dry to reduce moisture.
Make it spicier: Add chopped green chilies or harissa paste to the beef.
Variations
Lamb version: Use ground lamb instead of beef for a classic Mediterranean twist.
Cheese swap: Replace feta with shredded mozzarella or goat cheese for a milder flavor.
Low-fat option: Skip Parmesan or use reduced-fat cheese.
Add grains: Stir in cooked bulgur, rice, or quinoa with the beef layer.
Q&A
Q: Can I use pre-cooked beef?
A: Yes. Use leftovers or pre-cooked beef—just season well and skip the browning step.
Q: Can I make it ahead?
A: Absolutely. Assemble the entire bake, cover, and refrigerate up to 24 hours. Bake when ready.
Q: Can I freeze it?
A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in fridge before reheating.
Nutrition (Est.) per Serving (1 of 4)
Calories: ~350
Protein: 25g
Fat: 23g
Carbs: 10g
Fiber: 3g
Sugar: 5g
Sodium: ~600mg
(Will vary depending on beef fat content and cheese choice.)
Conclusion
With the addition of seasoned ground beef, this Mediterranean Loaded Zucchini & Beef Bake becomes a well-rounded, satisfying main dish. It’s rich in flavor, low in carbs, and packed with Mediterranean goodness—perfect for busy weeknights, meal prep, or even feeding guests.