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This baked zucchini and cheese casserole is my go-to for fuss-free family meals, especially when my garden's full of veggies and I want a pizza vibe without all that crust work.
Ingredients
- Paprika: Toss in colorful diced peppers, go for crunchy reds or greens with shiny skins for best texture
- Italian tomato sauce: Gives that classic pizza flavor, look for one that's simple, not full of additives
- Onion: Adds a sweet kick, especially when sautéed slowly 'til they're soft
- Ground beef: Makes it rich and filling, pick good quality beef if you can
- Cheddar cheese: For that sharp hit of flavor and bright color, the stronger the better
- Mozzarella cheese: Melts into real cheese strings, grab part-skim if you're watching fat
- Parmesan cheese: Deepens the taste, fresh-grated is best for an umami boost
- Eggs: Hold it all together so you can slice it up
- Salt: Pulls out water from the zucchini, keeps the base nice and firm
- Shredded zucchini: Pick small firm ones for less water, gives a sturdy base and sneaks in extra veg
Step-by-step guide
- Finish layering and bake:
- Spread the beef and sauce on your cooked zucchini base. Sprinkle on the rest of your cheeses, top with chopped peppers, and bake again for about twenty minutes until the top’s bubbly and golden.
- Prepare the meat and sauce:
- Cook beef and onions in a big skillet on medium, breaking up the meat 'til the pink’s gone. Drain fat if there’s a lot. Stir in tomato sauce and let everything warm up together a bit.
- Mix up and bake the base:
- Combine the squeezed zucchini with eggs, parmesan, and half the mozzarella and cheddar. Push it into a greased baking dish. Bake for twenty minutes in a hot oven until it’s sturdy and golden.
- Get that zucchini ready:
- Put shredded zucchini in a strainer, sprinkle over some salt, and chill for ten minutes. Squeeze out every drop of water you can – that's the secret to a sliceable bake that isn’t soggy.
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Good to know
It’s packed with veggies and protein
Great for low-carb fans
Easy to meal prep or freeze for later
I love that crisp zucchini base and all the gooey cheddar. The pizza smell fills the house and everyone shows up at the table fast. My kids really like helping shred the zucchini too.
Keeping it fresh
Leftovers keep just fine covered in the fridge for a couple days. They’re even tasty cold for a quick snack, or just heat up a slice in the microwave. Want to freeze for later? Cool it down, freeze in portions, and thaw overnight in the fridge before reheating in the oven at medium heat.
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Swaps and options
No ground beef? Use turkey sausage or lentils instead. Swap out cheddar for gouda if that’s all you’ve got. Going meat-free? Mushrooms work great. Not into zucchini? Shredded butternut squash does the trick.
Serving ideas
I like a crunchy salad on the side, or sometimes I mix up a quick yogurt dip with plain Greek yogurt, garlic, and whatever herbs are in the fridge. If you love hosting, prep this the day before and just wait to add the cheese and peppers before the final oven time.
Origin and a little story
This cozy bake comes out of American home kitchens. Folks love bundling everything in one dish to save time. It’s especially handy in peak summer, when gardens are overflowing with zucchini and everyone’s craving something easy out of the oven.
Common Recipe Questions
- → What kind of zucchini should you use?
Any fresh, unpeeled zucchini will work fine. Just remember to squeeze out the extra water so your bake won't turn out soggy.
- → Can this bake be made meatless?
For sure! Swap out the beef for soy crumbles or sautéed veggies to keep it veggie-friendly.
- → What's the best cheese combo?
Mozzarella and cheddar make things creamy and bold, while parmesan gives a nutty taste. If you like, swap in something else like gouda.
- → Is it possible to prep this bake ahead of time?
Yep, you can get everything ready and stash it in the fridge before baking. Plan for a few extra minutes in the oven if it's cold.
- → How do you keep the bake from getting watery?
Salt the zucchini well, let it sit about ten minutes, and then squeeze out any liquid. It really helps cut down the water.