Dinner · Meats · Recipes · The Zucchini Project

Zucchini Solution #1: Zucchini Beef Casserole.

This recipe is perfect for using up at least two medium size zucchini or a larger size one. For the  zucchini that “get away” and get too big to use for steaming or salads this kind of recipe is suitable for salvaging their deliciousness because it requires that the zucchini be shredded.



4 cups shredded unpeeled zucchini

½ teaspoon salt

2 eggs

½ cup grated Parmesan cheese*

2 cups grated mozzarella cheese, divided

1 cup cheddar cheese, divided

1 pound ground beef**

½ cup chopped onion***

1 15 oz can of tomato sauce

1  6 oz can tomato paste

1 tablespoon Italian seasoning

‘lil splash of red wine


Our preferences:

*Good Parmigiano Reggiano or Asiago cheese

**Grass fed beef

*** Yellow onion


Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. In a separate mediums size bowl beat both eggs. Combine prepared zucchini, Parmesan, half mozzarella cheese, and half the cheddar cheese with the beaten eggs. Press into a 8-in. x 8-in. (2 qt.) baking dish. Bake uncovered, at 400 degrees F for 20 minutes. Meanwhile cook beef and onion over medium heat until meat is no longer pink; drain any fat. Add tomato sauce, tomato paste, Italian seasoning, and red wine. Bring to a boil and return to medium heat until the wine has cooked off. Pull pan with zucchini out of the oven.

{Make sure to warn your husband that the dish has been in the oven at 400 degrees F so he doesn’t mistakenly grab the dish.}

Spoon sauce beef sauce over zucchini mixture. Sprinkle with remaining cheeses. Bake 20 minutes longer or until the cheese is melted and bubbly. Take the pan out  of the oven and let it rest for about 10 minutes. Serve.

Happy zucchini eating.


2 thoughts on “Zucchini Solution #1: Zucchini Beef Casserole.

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