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Tasty Zucchini Cheesy Bake

Category: Sophisticated Dinners Ready in 45 Minutes or Less

This zucchini bake is packed with tender beef, crisp zucchini, and gooey, flavorful cheese. First, roast the zucchini and mix with eggs and Parmesan to hold it all together. Top that layer with seasoned beef in tomato sauce, then cover with lots of cheddar, mozzarella, and some red bell pepper. Once it's bubbly and golden, serve it up! With big flavor and quick prep, it's sure to be a hit for everyone at the table—easy for any night.

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Created By Mia Laurent
Updated on Thu, 12 Jun 2025 01:22:34 GMT
A bowl with a cheesy onion pizza, sliced in half. Pin
A bowl with a cheesy onion pizza, sliced in half. | chefmiarecipes.com

This cheesy zucchini bake is my go-to for fast, chill family dinners when loads of veggies need using up and I’m after all the pizza vibes without the hassle of making dough from scratch

Ingredients

  • Shredded zucchini: Go for firm smallish ones dries out well and holds the crust together
  • Salt: Pulls out extra water from the zucchini so it’s not soggy
  • Eggs: Binds everything so the base doesn’t fall apart when you cut it
  • Parmesan cheese: Adds deep savory flavor fresh grated is best
  • Mozzarella cheese: Melts super well so you get that stringy cheese action use the lower fat kind if you want
  • Cheddar cheese: Gives a punch of color plus that bold taste sharper is better here
  • Beef mince: Makes it hearty and filling if you can grab some from the butcher for best flavor
  • Onion: Sweetens up as it cooks and brings tasty flavor
  • Tomato sauce (Italian style): Delivers the classic pizza flavor check labels for a simple one
  • Bell pepper: Adds crunch and brightness pick crisp red or green ones with shiny skin

Step by Step Guide

Get zucchini ready:
Sprinkle salt over grated zucchini in a strainer let it hang out for ten minutes then grab handfuls and squeeze out every bit of water you can This way your bake stays tight not soggy
Mix and bake the base:
Stir together squeezed zucchini with eggs Parmesan and half of each cheese (Mozzarella Cheddar) Press mix into an oiled baking dish and bake in a preheated oven about twenty minutes til a little firm and golden
Cook beef and sauce:
While the base is baking brown the ground beef and onion in a big pan chop it up as it cooks Once it’s lost all its pink drain off fat then stir in tomato sauce and let it warm up
Layer and finish:
Spoon the beef sauce all over your baked zucchini base sprinkle on rest of the cheese and scatter bell peppers on top Bake about twenty minutes more til bubbly golden and melty
A bowl with a blend of onions, cheese, and ground beef. Pin
A bowl with a blend of onions, cheese, and ground beef. | chefmiarecipes.com

Good to Know

Lots of veg and protein to keep you full
Perfect if you’re eating low-carb
You can make it in advance and freeze it
I really love the crisp zucchini base and all that gooey Cheddar The best is when the place starts smelling like pizza Everyone’s suddenly at the table My kids even help grate the zucchini

How to Store

Leftovers stay fine in the fridge two to three days covered Grab a piece cold for a fast bite or heat up quick in the microwave If you want to freeze it let it cool first put in sealed boxes Freeze in portions When you’re ready let it thaw in the fridge overnight then warm it up in the oven gently

A glass jar filled with a mix of onions, cheese, and beef. Pin
A glass jar filled with a mix of onions, cheese, and beef. | chefmiarecipes.com

Variations and Ingredient Swaps

Swap the beef for turkey sausage or even lentils for something lighter Out of Cheddar? Gouda works Vegetarian? Just use mushrooms instead of meat Not a zucchini fan? Try shredded butternut squash

Serving Ideas

I love it with a crisp salad Sometimes I whip up a quick dip with Greek yogurt herbs and garlic Party coming up? Prep the bake the day before and layer cheese and peppers on top right before baking

Origin and Backstory

This zucchini pizza bake comes straight from cozy American home kitchens where people love tossing everything in a big dish to save time It’s the perfect trick for those peak summer weeks when gardens are bursting with zucchini and you need something tasty and simple

Common Recipe Questions

→ Which zucchini works best for this bake?

Pick any fresh zucchini—no need to peel. Just make sure you squeeze out as much water as you can, so the bake doesn't turn out soggy.

→ Can I make this bake without meat?

Totally! Swap the beef for soy crumbles or just toss in your favorite fried veggies for a meatless version.

→ What cheeses work well together?

Cheddar plus mozzarella makes it melty, while Parmesan gives it a nutty kick. Gouda or any cheese you like can easily fit too.

→ Is it possible to prep this bake ahead of time?

Definitely. You can build the whole thing and chill it until you’re ready to bake—just plan to bake it a few minutes longer from cold.

→ How do I keep the bake from getting watery?

Salt the zucchini, let it sit for ten minutes, then squeeze out the extra liquid—this helps stop the bake from getting runny.

Zucchini Cheesy Bake

Cheesy goodness with beef and zucchini gets melty—this warm, pizza-inspired dish is a family win.

Prep Time
25 minutes
Cooking Time
40 minutes
Total Duration
65 minutes
Created By: Mia Laurent

Recipe Category: Weeknight Elegance

Skill Level: Moderately Challenging

Recipe Cuisine: Hearty German food with a twist of Italy

Recipe Yield: 6 Number of Servings (1 casserole)

Dietary Categories: Low in Carbohydrates, Gluten-Free Option

Ingredients You’ll Need

→ Veggie layer

01 800 g zucchini, not peeled, shredded roughly
02 Half a teaspoon of salt

→ Cheese mix

03 2 large eggs
04 50 g Parmesan, grated fresh
05 100 g mozzarella, reduced fat, shredded
06 50 g cheddar, shredded

→ Toppings and meat

07 450 g ground beef
08 75 g onions, chopped up small
09 425 ml tomato sauce, Italian style
10 1 medium bell pepper, either red or green, diced
11 100 g mozzarella, reduced fat, shredded
12 50 g cheddar, shredded

Steps to Make It

Step 01

Start by setting your oven to 200°C top and bottom heat. Put the shredded zucchini in a strainer. Sprinkle the salt over it. Wait for 10 minutes, then squeeze out all that extra moisture.

Step 02

Grab a big bowl. Mix the zucchini together with the eggs, Parmesan, plus half each of the mozzarella and cheddar. Spread it in an oiled baking dish, about 33 by 23 cm (holds 3 liters). Press it in so it's nice and flat.

Step 03

Slide the veggie layer into the oven for 20 minutes to get it a head start.

Step 04

While that's baking, fry the ground beef and onions in a large pan on medium. Cook until the beef is crumbly and cooked through. Pour off any grease. Add the tomato sauce and stir together.

Step 05

Put the meat-and-sauce mixture over the baked veggie layer. Throw on the rest of the mozzarella and cheddar. Add the diced bell pepper across the top.

Step 06

Pop it all back in the oven for another 20 minutes. You're done when the cheese is melted everywhere and a little golden on top.

Extra Information

  1. Let it sit five minutes before you dig in. Makes it way easier to slice up.

Essential Tools

  • Oven
  • Strainer
  • Large bowl
  • Baking dish (around 33 by 23 cm, 3 liter size)
  • Frying pan

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has egg, milk, and stuff made from milk.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 340
  • Fat Content: 22 grams
  • Carbohydrate Content: 8 grams
  • Protein Content: 25 grams