Zucchini Cheese Beef Bake (Print)
A filling cheese-packed bake with zucchini and beef. Inspired by Italy, wonderful from the oven and seriously satisfying.
# Ingredients:
→ Base
01 -
100 g part-skim mozzarella, shredded
02 -
50 g cheddar cheese, grated
03 -
40 g Parmesan, grated fresh
04 -
2 large eggs
05 -
1/2 teaspoon fine salt
06 -
500 g zucchini, coarsely grated with skin
→ Meat Sauce
07 -
425 g tomato sauce with Italian herbs
08 -
65 g onion, chopped up
09 -
450 g ground beef
→ Topping
10 -
1 medium bell pepper (120 g), green or red, cut into strips
11 -
50 g cheddar cheese, left aside, shredded
12 -
100 g part-skim mozzarella, reserved
# Steps:
01 -
Let it cool off for a bit before you cut it into pieces. Serve while it’s still warm.
02 -
Pop it back in the oven for about 20 minutes until the cheese’s all melted and bubbly on top.
03 -
Toss on the saved cheese and sprinkle your pepper strips across the meaty layer.
04 -
Spread the meat sauce right over your baked zucchini crust.
05 -
While the base bakes, brown onion and beef in a big pot over medium. Cook ‘til there’s no pink left, then pour off any extra fat. Stir in tomato sauce, let it simmer for a bit.
06 -
Dump your zucchini mix into a greased baking dish (about 33x23 cm), press it out evenly. Bake for 20 minutes until it firms up.
07 -
Put squeezed zucchini in a large bowl, add eggs, parmesan, then half the mozzarella and cheddar. Give it a good mix until it’s all together.
08 -
Turn your oven to 200°C. Toss the grated zucchini with salt in a strainer and let it drain 10 minutes. Squeeze out as much moisture as you can.
# Notes:
01 -
Be sure you get the extra moisture out of the zucchini so your casserole doesn’t get soggy. If you’ve got leftovers, flavors get even better after a day or two in the fridge. Store them sealed up for up to 4 days. If you want to freeze it, let it cool, wrap it in foil, and seal in a container up to 3 months. Warm it in the oven at 175°C for about 20 to 25 minutes or zap short bursts in the microwave.