Zucchini & Ground Beef Creamy Bake with Golden Cheese Crust

Savory paprika-oregano beef baked under tender zucchini and a creamy, golden cheese crust that bubbles and browns beautifully.

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 500 g ground beef
• 1 cup (200 g) crushed tomatoes
• 1/2 tsp salt, plus extra as needed
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 3 medium zucchini (about 700–800 g), sliced into 5 mm (1/4") rounds
• 3/4 cup sour cream *or* thick plain yogurt
• 1/2 cup mayonnaise
• 1 1/2 cups shredded cheese (mozzarella, cheddar, or a mix)
• 2 tbsp grated Parmesan (optional but excellent for extra browning)
• 1 tbsp olive oil (for zucchini)
• Pinch of salt and pepper (for zucchini)

Method

• 1

  Step 1: Preheat & prep

  Preheat oven to **200°C / 390°F** (180°C fan). Lightly oil a **2–2.5L** baking dish (about **20 x 30 cm / 9 x 13"** works well).

• 2

  Step 2: Cook the beef layer

  Heat **1 tbsp olive oil** in a large skillet over medium-high heat. Add onion and cook until softened and lightly golden, **4–5 minutes**. Add garlic and stir until fragrant, **30 seconds**.

• 3

  Step 3: Brown the beef

  Add ground beef. Break it up and cook until no longer pink and you get some browned bits, **6–8 minutes**. If there’s a lot of fat, spoon off excess (leave a little for flavor).

• 4

  Step 4: Simmer the tomato sauce

  Stir in crushed tomatoes, **salt, pepper, paprika, and oregano**. Simmer uncovered until thick and glossy (not watery), **6–8 minutes**. Taste and adjust salt if needed. Spread beef mixture evenly in the baking dish.

• 5

  Step 5: Season the zucchini

  Toss zucchini rounds with **1 tbsp olive oil**, a pinch of **salt** and **pepper**. Layer zucchini over the beef (slight overlap is fine).

• 6

  Step 6: Mix the creamy topping

  In a bowl, mix **sour cream (or yogurt)** with **mayonnaise**. Stir in **1 cup** of the shredded cheese (reserve **1/2 cup** for the top) and Parmesan if using.

• 7

  Step 7: Assemble

  Dollop the creamy mixture over the zucchini, then gently spread it to cover (it doesn’t have to be perfect—heat will even it out). Sprinkle the remaining **1/2 cup** cheese over the top for that golden crust.

• 8

  Step 8: Bake

  Bake uncovered for **30–35 minutes**, until the edges are bubbling, the zucchini is tender (a knife slides through easily), and the top is deeply golden.

• 9

  Step 9: Rest & serve

  Rest **10 minutes** before slicing (this helps it set so you get neat portions). Serve hot.

Tips

• **Watery zucchini fix:** If your zucchini is very juicy, salt the slices lightly and let sit **10 minutes**, then pat dry before layering.
• **Cheese crust upgrade:** For maximum browning, finish under the **broiler/grill 1–2 minutes**—watch closely.
• **Make-ahead:** Cook the beef layer up to **2 days ahead**. Assemble and bake when ready (add **5 minutes** to bake time if starting cold).
• **To serve:** Great with a simple green salad (olive oil + vinegar) or steamed rice if you want it more filling.

Nutrition (per serving, estimate)