Ingredients

For the filling

  • 500 g (1 lb) ground beef
  • 2 medium zucchini, diced
  • 1 cup corn kernels
  • 2–3 tomatoes, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1½ cups shredded mozzarella
  • ½ cup cheddar cheese
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • ½ tsp cumin
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish.
  2. Heat olive oil in a skillet. Sauté onion for 2–3 minutes, then add garlic.
  3. Add ground beef and cook for 6–8 minutes, breaking it apart, until browned. Drain excess fat if necessary.
  4. Season with paprika, Italian seasoning, cumin, salt, and pepper.
  5. Add diced zucchini and cook for 3–4 minutes until slightly tender.
  6. Stir in the corn and half of the chopped tomatoes. Cook for another 2 minutes.
  7. Transfer everything to the baking dish and spread evenly.
  8. Sprinkle mozzarella and cheddar generously over the top.
  9. Arrange the remaining tomato pieces over the cheese and sprinkle with parsley.
  10. Bake uncovered for 20–25 minutes, until bubbling and golden brown.
  11. For a more browned top, broil/grill for 2–3 minutes, watching closely.
  12. Rest for 5–10 minutes before serving.

Serving: Garnish with fresh parsley and serve warm with a green salad, crusty bread, or rice.