This bake comes out creamy and golden, with that cozy skillet-meets-lasagna vibe. It’s filling, reheats beautifully, and feels indulgent without wrecking your points — perfect for meal prep or an easy weeknight dinner.
✅ Servings
6 servings
✅ Estimated WW Points
5–6 points per serving
(based on lean beef, reduced-fat dairy, and veggie-forward layers; brands may vary)
⭐ Ingredients
Beef & Veggies
- 1½ lb 93% lean ground beef
- ½ small onion, finely chopped
- 1 red bell pepper, chopped
- 2 cups cauliflower rice (fresh or frozen, squeezed dry)
- 1 cup zucchini, chopped
- 2 cloves garlic, minced
Seasonings
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp garlic powder (optional)
Creamy Cheese Layer (WW-Lightened)
- ¾ cup reduced-fat shredded mozzarella
- ¾ cup reduced-fat shredded cheddar
- 4 oz reduced-fat cream cheese, softened
- ½ cup fat-free milk (instead of heavy cream)
- 2 large eggs
Topping
- Extra reduced-fat shredded cheese (light sprinkle)
- Fresh parsley
👩🍳 Instructions
1️⃣ Cook the Beef
- Heat a large skillet over medium heat.
- Cook ground beef until browned.
- Add onion and garlic; sauté until soft.
- Drain excess grease if needed.
- Season with salt, pepper, paprika, Italian seasoning, and garlic powder.
2️⃣ Add the Veggies
- Stir in zucchini, bell pepper, and cauliflower rice.
- Cook 5–7 minutes, until tender and excess moisture cooks off.
- Remove from heat.
3️⃣ Mix the Cheese Layer
In a bowl, mix until smooth:
- Cream cheese
- Fat-free milk
- Eggs
- Mozzarella
- Cheddar
4️⃣ Assemble
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish.
- Spread beef & veggie mixture evenly.
- Pour cheese mixture over the top.
- Sprinkle lightly with extra cheese.
5️⃣ Bake
- Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
6️⃣ Serve
- Let rest 5–10 minutes before slicing.
- Finish with fresh parsley.
