Lean Beef and Vegetable Bake

1. 1
   prep

   Preheat the oven and prep the vegetables.

   Preheat the oven to 375°F. Slice the zucchini into half-moons, dice the bell pepper, finely dice the carrot, chop the onion, and mince the garlic.

   TIPDice the carrots small so they become tender during baking.
2. 2
   prep

   Make the crushed tomato sauce.

   Drop the tomatoes into boiling water for 30 seconds, then transfer to cold water. Peel off the skins, crush the tomatoes by hand or with a fork into a rough puree, and set aside.

3. 3
   saute · ~6 min

   Brown the lean ground beef.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add the lean ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink (5-6 minutes).

   3.Season with a pinch of salt and black pepper, then transfer the beef to a plate using a slotted spoon, leaving any juices in the pan.

   TIPDon't overcrowd the pan — if needed, brown the beef in two batches for better color.
4. 4
   saute · ~8 min

   Sauté the aromatics and vegetables.

   1.In the same skillet, add the chopped onion and cook over medium heat until softened (3-4 minutes).

   2.Add the minced garlic and cook until fragrant (30 seconds).

   3.Stir in the diced carrots, bell pepper, and zucchini. Cook for 2-3 minutes, just until slightly softened.
5. 5
   mix · ~2 min

   Combine the beef, tomato sauce, and seasonings.

   1.Return the browned beef to the skillet with the vegetables.

   2.Add the crushed tomatoes, tomato paste, water, dried oregano, smoked paprika, and the remaining salt.

   3.Stir everything together until well combined and let it bubble gently for 2 minutes.
6. 6
   bake · ~20 min

   Transfer to baking dish and bake.

   Spoon the beef and vegetable mixture into a lightly greased 9x13 inch baking dish, spreading it evenly. Cover with foil and bake for 20 minutes.

   TIPCovering with foil keeps the moisture in so the vegetables steam gently.
7. 7
   bake · ~10 min

   Top with cheese and finish baking.

   Remove the foil, sprinkle the shredded mozzarella evenly over the top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly with golden spots.

8. 8
   rest · ~5 min

   Rest before serving.

   Remove from the oven and let the bake rest for 5 minutes so the layers set. Sprinkle with fresh chopped parsley and serve.

   TIPResting helps the casserole hold its shape when you scoop it out.

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