Venison Zucchini Bake
Discover the ultimate comfort food with this hearty and wholesome Venison Zucchini Bake, a perfect combination of lean ground venison, tender zucchini, and rich, cheesy goodness. Layered with melted mozzarella and Parmesan, this casserole is elevated with a savory tomato sauce infused with garlic, onions, and Italian seasoning. Designed to be both nutritious and satisfying, this gluten-free recipe is ideal for a family dinner or meal prep, taking only 20 minutes of prep time and baking to golden perfection in just 35 minutes. Garnished with fresh parsley for a pop of color and flavor, this dish delivers rustic charm with a gourmet twist. Whether you're looking to showcase venison or explore a low-carb dinner option, this Venison Zucchini Bake is sure to become a favorite in your recipe rotation!
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Recipe Information
Ingredients
- 1 pound Ground venison
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1 medium Yellow onion
- 14.5 ounces Diced tomatoes (canned, drained)
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Mozzarella cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a bit of olive oil or cooking spray.
Wash the zucchini and slice them into thin rounds, about 1/4 inch thick. Set aside.
Mince the garlic and dice the onion into small pieces.
Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
Add the ground venison to the skillet. Cook and crumble the meat until browned and fully cooked through, about 7–10 minutes. Drain any excess fat if necessary.
Stir in the diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally to combine the flavors.
Layer half of the sliced zucchini evenly in the bottom of the prepared baking dish.
Spread half of the venison mixture over the zucchini layer, then sprinkle with 3/4 cup of shredded mozzarella and 1/4 cup of grated Parmesan.
Repeat the layering process with the remaining zucchini, venison mixture, and cheeses.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the dish from the oven and let it cool for 5–10 minutes. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy your Venison Zucchini Bake!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.7 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 608 mg | 47% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
