Creamy Zucchini & Beef Bake

I asked my husband what to name this dish after he taste tested it for dinner – he said just call it “Delicious.”

I cannot tell a lie – there is a little extra prep work involved than most of my recipes … but the outcome is completely worth the extra prep.

Scroll down for the recipe.

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  • 1 pound 80% lean ground beef
  • 2 cups shredded mozzarella
  • 1 cup low sugar marinara sauce
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 2 zucchini, sliced thin
  • 3 teaspoons minced garlic, divided
  • Oregano
  • Parsley

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    • Slice zucchini thin with vegetable slicer.
    • To be sure dish isn’t watery, dry sliced zucchini out by placing in air fryer for 5 minutes. Alternatively, you can grill zucchini for a few minutes.
    • While lightly crisping zucchini, melt 2 tbsp butter over medium heat in saucepan.
    • Once melted, stir in 2 tsp minced garlic until lightly browned.
    • Once garlic browns, add 1 cup heavy cream to saucepan
    • Stir frequently, until sauce thickens (5-10 minutes).
    • Once sauce thickens, add low sugar marinara sauce. Stir well.


  • Preheat oven to 350 degrees.
  • Brown ground beef in skillet.
  • While meat is browning, add 1 tsp minced garlic and season to taste with oregano. 
  • Mix in diced onion while beef is browning.
  • Once browned, pour thickened sauce over beef mixture and stir.
  • Spray casserole dish with non-stick cooking spray.
  • Layer crisped zucchini on bottom of dish.
  • Top zucchini layer with beef/sauce mix.
  • Sprinkle cheese on top and bake for 20 minutes.

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Makes approximately 5 servings.

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