At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 35 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 420 kcal
• Protein: 27 g
• Carbohydrates: 15 g
• Fat: 29 g
• Sodium: 758 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Zucchini and Meat Filling

Have these measured and ready before you begin.

• 3 medium zucchini
• 350 g ground meat (12.3 oz)
• 1 large onion
• 1 carrot
• 1 tablespoon tomato paste
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Aleppo pepper
• 1/2 teaspoon fine salt
• 1 tablespoon olive oil

Béchamel

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• about 3/4 U.S. cup plus 1 tablespoon (200 ml) milk
• 1/4 teaspoon ground black pepper
• 1 pinch grated nutmeg
• 1/4 teaspoon fine salt

Topping

• 1 cup (4 ounces/113 g) shredded low-moisture mozzarella

Directions

1. Slice the zucchini lengthwise 1/4 inch thick, salt lightly, stand 15 minutes, pat dry, and grill until marked and pliable.

2. Sauté the onion in the remaining oil, add the carrot, then add the ground meat and cook until browned and 160°F (71°C).

3. Stir the tomato paste, black pepper, red pepper flakes, and salt into the meat filling.

4. Melt the butter, stir in the flour, gradually whisk in the milk, and season the béchamel with the listed black pepper, nutmeg, and salt.

5. Layer zucchini, half the béchamel, and half the meat mixture in a baking dish, then repeat and finish with the shredded mozzarella.

6. Bake at 375°F (190°C) for 30–35 minutes, until browned and bubbling; rest 10 minutes before slicing.

Sources

1. USDA FoodData Central — April 2026 data release