Beef and Tomato with Zucchini Casserole
August 31, 2018
Here's another family-friendly weeknight meal. Your kids will love this cheesy casserole. It's also the perfect way to use up some of the zucchini in your garden.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 8 Servings
Directions
1Preheat oven to 400° F.
2Place zucchini in a colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
3Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
4Meanwhile, in a large saucepan, cook beef, onion, and red pepper over medium heat, crumbling beef until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses. Bake until heated through, about 20 minutes longer. Sprinkle with green onion.
Freeze option
1Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350° F. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165° F.
Kathy
July 20, 2021
Just harvested my first zucchini and made this recipe for dinner. I didn’t have mozzarella so used a mix of cheeses we had at home, parmesan, cheddar and a mexican mixed shredded cheese. It was delicious! I really liked the shredded zucchini bottom crust!