Ingredients
4 cups unpeeled zucchini, shredded
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped white onion
2 cloves garlic, minced
1 (15-ounce) can tomato sauce or marinara
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Prepare the zucchini:
Place shredded zucchini in a colander and sprinkle with salt. Let sit for 10 minutes to release excess moisture. Squeeze out as much liquid as possible using your hands or a clean towel. - Make the base:
In a large bowl, combine drained zucchini, eggs, Parmesan cheese, and half of the mozzarella and cheddar cheeses. Mix well. Press evenly into the prepared baking dish. - Bake the crust:
Bake for 20 minutes, or until set and lightly golden. - Cook the meat sauce:
In a large skillet over medium heat, cook ground beef and onion until the meat is no longer pink. Add garlic and cook for 1 minute. Drain excess grease. Stir in tomato sauce and simmer briefly. - Assemble:
Spoon the meat mixture evenly over the baked zucchini layer. Sprinkle with remaining mozzarella and cheddar cheeses. - Final bake:
Return to the oven and bake for 10 minutes, or until cheese is melted and bubbly. - Rest and serve:
Let the casserole rest for 5–10 minutes before slicing into 12 portions.
Notes
- Be sure to remove as much moisture as possible from the zucchini to prevent a soggy base.
- Freshly shredded cheese melts better than pre-packaged shredded cheese.
- You can substitute ground turkey or Italian sausage for the beef.
- For added flavor, mix Italian seasoning into the meat sauce.
- Letting the casserole rest before cutting helps it hold its shape.
- Prep Time: 15 min
- Cook Time: 35 min