Description
Skip the boring casseroles! This Zucchini Beef Chicken Bake brings two proteins together with garden-fresh zucchini for a dinner that’ll have everyone scraping the pan clean.
Ingredients
Scale
- 1 pound (450g) ground beef, 85-90% lean
- 1 pound (450g) boneless, skinless chicken breasts, cubed into 1-inch pieces
- 3 medium zucchini (about 1.5 pounds/680g), sliced into ¼-inch rounds
- 1 large yellow onion (about 1 cup/160g), diced
- 3 cloves garlic (about 1 tablespoon/9g), minced
- 1 red bell pepper (about 1 cup/150g), diced
- 2 cups (200g) shredded mozzarella cheese
- 1 cup (100g) shredded parmesan cheese
- 1 can (14.5 oz/411g) diced tomatoes, drained
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (6g) Italian seasoning
- 1 teaspoon (3g) paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Salt zucchini slices and let sit on paper towels for 15 minutes, then pat dry.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook ground beef until no longer pink (5-7 minutes), season with half the Italian seasoning, salt, and pepper. Transfer to a plate lined with paper towels.
- In the same skillet, add remaining olive oil and cook chicken pieces until golden but not fully cooked (4-5 minutes). Remove and set aside.
- Using the same pan, sauté onions until translucent (3 minutes). Add garlic and cook for 30 seconds, then add bell peppers and cook for 2 more minutes.
- Return beef and chicken to the skillet. Add drained tomatoes, remaining Italian seasoning, and paprika. Stir to combine.
- Layer half the zucchini in the baking dish, top with half the meat mixture, and sprinkle with 1 cup mozzarella. Repeat layers with remaining ingredients, finishing with mozzarella and parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until cheese is golden and bubbly.
- Let rest for 10 minutes before serving.