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Dinner recipe · from the recipe book

Beef, Eggplant and Zucchini Bake with Oat Crumb

Savory ground beef and tender roasted vegetables simmer in a smoky, oregano-scented tomato sauce under a crisp, nutty Parmesan-oat crumb.

Beef, Eggplant and Zucchini Bake with Oat Crumb

Ingredients

  • 1 lb450 gGround beef, 90% lean
  • 4¼ cups cubed350 gEggplantcut into 3/4-inch cubes
  • 1½ medium300 gZucchinicut into half-moons
  • 1 medium119 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 tbsp27 gOlive oildivided
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ¾ cup60 gOld-fashioned rolled oats
  • ⅓ cup grated30 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C). Prep the eggplant, zucchini, bell pepper, onion, garlic and parsley before you start cooking.
  2. On a rimmed baking sheet, toss the eggplant and zucchini with one third of the olive oil and half of the salt. Roast 20 minutes until browned at the edges. Lower the oven to 375°F (190°C).
  3. While the vegetables roast, heat another third of the olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F (71°C), about 7 minutes.
  4. Add the onion and bell pepper to the beef and cook 5 minutes until soft. Stir in the garlic, smoked paprika, oregano and black pepper for 1 minute.
  5. Stir in the tomato paste, then the diced tomatoes with their juice and the remaining half of the salt. Simmer 5 minutes until slightly thickened.
  6. Fold the roasted eggplant and zucchini into the tomato-beef sauce and smooth the top (transfer to a 9x13-inch dish if your skillet isn't oven-safe).
  7. Make the oat crumb: in a bowl, mix the oats, Parmesan and the remaining third of the olive oil until evenly moistened. Scatter it over the casserole.
  8. Bake uncovered at 375°F (190°C) for 25 minutes until bubbling and the crumb is golden.
  9. Rest 5 minutes, sprinkle with the parsley and serve.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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