This Meaty Zucchini Casserole recipe, also called a zucchini bake recipe, is the best zucchini base for zucchini casserole with ground beef.
Meaty Zucchini Casserole
It's funny. No matter where we live we always seem to grow a ton of zucchinis. Luckily, I love them and have lots of recipes that we enjoy to use them up.
This zucchini casserole with ground beef is by far my favorite zucchini casserole recipe with zucchini EVER.
Everyone needs at least one go-to casserole with zucchini and this zucchini bake recipe mine.
This will likely be your go to zucchini and hamburger casserole, or whatever meat you choose to use, recipe too.
The shredded zucchini base for casserole or pizza crust is amazing.
The middle layer comes with so many options that you can truly make this Meaty Zucchini Casserole your own and perfect for your family.
The top of this zucchini casserole with ground beef is covered with your favorite melted cheese.
Zucchini bake recipes definitely don't get better than this.
They remind me of a lasagna, but without all of the pasta. I have been told more than once this simple zucchini casserole recipe tastes like it too.
Can't wait to hear if you agree.
All I know for sure is that this zucchini bake recipe is a definite keeper.
Zucchini Bake Recipe
This zucchini casserole or zucchini bake recipe is super easy, delicious and an awesome way to use up all of your zucchinis! The zucchini base for casserole is perfect and so tasty too!
Once you master this zucchini base for a casserole you will be so surprised at all of the things you can do with it. Besides using it to make a pizza you can use it as a base for a number of different casseroles or even garlic "bread" with cheese!
I hope you try it as this zucchini casserole with ground beef, or whichever ground meat you decide to use. This wonderful dinner is satisfying every time!
First, you can include any ground meat that you desire. Once you have decided on that, decide which kind of sauce you want to use.
It can be any kind of creamy sauce, like alfredo, or your favorite red, tomato based pasta sauce. Your favorite flavor will do perfectly. All sauces I have tried work great in this zucchini hamburger casserole, although you can also use chicken or whatever.
Next, decide which vegetables you need to use up in your fridge, or want to use, and add them to the sauce. I truthfully use this recipe as a sort of fridge cleaner.
Always have and I always will.
The last thing you really have to consider is what type of cheese you really want to use on top. Maybe cheddar or a mozzarella cheddar blend. Maybe throw in some colby jack or pepper jack cheese.
All will work and work well with this shredded zucchini casserole recipe.
So many options. So little time.
Zucchini Casserole with Ground Beef
Most frequently, I have made this zucchini casserole with ground beef. My grandfather lived next door to a cattle farmer and boy oh boy did we end up with a lot of beef.
We loved every minute of it.
Needless to say for years we only made this zucchini bake recipe with ground beef or hamburger.
Truthfully, we ate beef a majority of the time and we did that for years.
As the years have passed by, and my grandparents are no longer with us, nor are the cattle farmers. We have also tried to incorporate a bunch of other proteins into our lives to make this cheesy beef and zucchini casserole.
Honestly, I have enjoyed all of them, even our zucchini chicken casserole which was such a nice change after eating only beef in this zucchini bake for so long.
This meaty zucchini casserole is just that good.
I have even used a soy based crumble to make this recipe and everyone loved it. My husband did too until he knew what it was. Then he decided he didn't.
Now, when I include it in something I just don't tell him and there is no issue at all.
These days I find myself using ground turkey and ground pork because the pork stops the turkey from drying out, in my opinion. When that isn't possible I will use a ground pork and beef blend or just ground beef.
However, most frequently I have been experimenting with our zucchini chicken casserole and have been having a blast!
As I always say, so many options. So little time.
The reality is they all taste great in this zucchini bake recipe. I have used every kind of meat, from ground or sliced sausage to turkey to chicken, I could go on.
I throw in whatever vegetables I need or want to use and throw some cheese on top of my zucchini burger casserole.
Bake, and it’s like a different dish every time! I also broil this meaty zucchini casserole a little too, just to darken the cheese on top. I just can't help myself!
Zucchini Casserole with Hamburger
Making a zucchini casserole with hamburger or a zucchini bake is always a crowd pleaser, it appears.
I just haven't met anyone who doesn't love this zucchini bake recipe with the best zucchini base for casserole.
Kids LOVE it. Even zucchini haters.
My close friend's daughter decided she was going to stop eating green food. It was adorable. She was three years old and carefully made the decision herself to alter her diet.
She had the right to free choice.
Talking about it with her was absolutely hilarious, she was so serious about it too!
My friend decided not to argue with her and started to make every green food that she loved we could think of.
Let me tell you how grateful we were for green food coloring.
We were determined that she was going to reconsider her dietary choices all on her own. We figured between the two of us we were smarter than a three year old and this had to work. Right!?
I am proud to tell you she reconsidered after two and a half long days. Thank goodness too because we figured 24 hours tops. She's already stubborn like her mother.
We tortured her with every cool thing we could think of making. Everything from chocolate chip raisin cookies, which were her favorite at the time, to macaroni and cheese to pancakes.
All of it green or at least green-ish.
We even decided to put some green food coloring in her milk for her cereal. Not a chance.
We were sure she would have caved in and eaten the macaroni and cheese (a greenish brown, but green enough to be considered green), but she still chose the alternative that was offered.
Honestly, we were shocked but carried on anyway.
Over at my house, where there is usually some cooking going on, she arrived to eagerly assist me. My friend wanted to go and run some errands so she regularly dropped her off for a few hours here and there.
I think I have more fun than she does. Three is a great age. She has come out of her terrible two testing with everything phase.
Regardless, she helped me make a cake and this zucchini casserole with hamburger for dinner. She usually loves this casserole and the shredded zucchini base.
Especially when she gets to help shred the zucchini.
She asked if she could stay for dinner. I told her that we were eating zucchini casserole with ground beef and spaghetti sauce and there wasn't anything else for me to give her.
I would make sure to have her over for dinner at another time. Both the zucchini casserole with hamburger and dessert had green in them or were green.
I apologized to her and told her that if I had known that she was coming over I would have made something else.
She was thinking about it for a while. It seemed to go on for an eternity. She was quiet and was considering her options.
My fingers were crossed that she was going to want to stay.
I was trying to look busy in the kitchen. Acted like I was continuing to get dinner ready.
Finally, as I started to set the table she did it. She said the words.
May I stay for dinner? I reminded her that we were having this meaty zucchini casserole and she let me know that she changed her mind. Green foods were alright to eat again.
I asked her why and she told me that her body needed green food too, just like a rainbow. She must have seen the slightly puzzled look on my face so she continued that a rainbow isn't a rainbow without green.
She wouldn't be her without green either.
I told her it made good sense. I have to tell you I was still shaking with excitement inside and then started thinking about a rainbow...?!
In a million years I would never have thought to say that to her to get her to eat green food much sooner than she did.
I asked her to speak with her mother on the phone and ask if it was alright if she stayed for dinner.
This is terrible but I had already texted her mother. I just couldn't wait. I was so excited and had to tell someone.
My husband didn't even say anything about all of the green food. He assumed it was all for this website and generally eats whatever is available if he's not cooking himself.
He didn't really understand all of my excitement as he figured she wasn't going to exclude green food indefinitely anyways. I knew he was correct but that wasn't the point in my opinion.
I wanted him to be a little happier about it.
And I felt like my friend and I had just won a battle that needed celebrating.
It was so hard to act super calm but she was right in front of me.
Her mom said it was alright for them both to stay even though she was planning on staying for dinner anyways. We set the table and carried on as usual.
The green phase of our lives was over.
For the record she ate an entire piece of this shredded zucchini casserole and a slice of the last totally green, chocolate chip Vanilla Bundt Cake I will likely ever have to make.
Shredded Zucchini Casserole
Part of creating the best zucchini casserole is shredding enough zucchini to make the ultimate zucchini base for a casserole. This shredded zucchini casserole is definitely worth the effort.
Actually, all things considered, grating or shredding two cups of zucchini is not that big a deal. Then again, I just spent the entire morning making my The Best B-52 Cake.
This cake is my cousins favorite and I always make it when they visit. Every layer of this cake is incredible and when together every bite is a total flavor explosion in your mouth.
I love this cake too. I just dislike the length of time it takes to make it but then all delicious recipes can't be easy!
Luckily, the worst part of this zucchini bake recipe is grating the zucchini.
Everything else is pretty standard in this shredded zucchini casserole and easy peasy.
Zucchini Chicken Casserole
As much as I love eating this zucchini casserole with hamburger, and I have for years, we are trying to make this excellent recipe more often with chicken.
We have used everything from leftover chicken, to a rotisserie chicken to ground chicken. We have been LOVING the results in our zucchini chicken casserole.
There is so much you can do with the middle layer.
My friend Julie uses a condensed soup with a rotisserie chicken and some fresh or frozen vegetables, depending on how much time she has to prepare it.
The only part of making this shredded zucchini casserole that is time consuming is the drying of the zucchini. After you do that a few times, you will be able to make the zucchini base in your sleep.
Your middle layer of this zucchini chicken casserole can look any way you want it to.
Once you try this easy zucchini casserole recipe for the first time, using chicken or not, you will see all of the possibilities.
My goal is for you to make a zucchini chicken casserole that is perfect for you and your family.
How to make the Best Zucchini Base or Pizza Crust
Place grated zucchini in a strainer, sprinkle with salt and toss. Aim for approximately two cups. A little less or more will not matter. This zucchini base for a casserole is absolute perfection!
What I mean is do not start to grate another zucchini if you are just under the two cup mark. I have used as little as 1 ¾ cups and the base still turned out great!
I have used a lot more too. This zucchini base for a casserole is terrific and can be used for so many things.
Adjust your zucchini periodically while it's inside your strainer.
Let stand for 15 to 20 minutes.
The key to the success of this casserole is your ability to remove as much moisture from your zucchini as possible.
Prepare a 13x9 pan lightly coated with cooking spray.
Add eggs, parmesan cheese and half of the shredded cheeses to a medium sized mixing bowl.
Squeeze out moisture from zucchini with a paper towel. Squeeze your hardest and remove as much moisture as possible. You will be glad you did!
Again, this is the key to a great crust or zucchini base for this casserole.
Place in a medium sized mixing bowl with eggs and cheeses. Stir to combine. After I squeeze out zucchini I just use my hands to combine and blend the zucchini mixture together.
I figure at that point I might as well since my hands are already involved!
Press, as evenly as possible, into your prepared pan.
Bake, uncovered, for 25 minutes.
This crust can be used for everything you can think of, especially for making pizzas! Really.
Ingredients in Meaty Zucchini Casserole
- eggs
- parmesan
- salt
- zucchini
- ground beef, pork, turkey, chicken or sausage
- onion
- mushrooms
- sweet peppers
- shredded cheese
- tomato sauce
- cooking spray
How to make a Zucchini Casserole or Bake
Prepare a 13x9 pan lightly coated with cooking spray. Set aside.
Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes.
Add eggs, parmesan cheese and half of the shredded cheeses to a medium sized mixing bowl. Set aside.
Squeeze out moisture from zucchini with a paper towel.
Place in a medium sized mixing bowl with eggs and cheeses. Stir to combine. After I squeeze out zucchini I just use my hands to combine zucchini mixture together.
Press, as evenly as possible, into your prepared pan.
Bake, uncovered, for 25 minutes.
In the meantime, sauté onions and mushrooms over medium heat until they start to become tender. Add ground meat and cook until no longer pink.
Drain if necessary using a strainer or a large wad of paper towel. Carefully press paper towel into liquid to absorb some of the water or fat.
Add sweet peppers and stir.
Add tomato sauce and stir until combined.
Dump on top of the zucchini layer.
Sprinkle with remaining cheese or add as much as needed.
Bake for 20 minutes longer, until heated through.
Let rest for 10 minutes before slicing and serving.
Enjoy every bite!
Ground Beef and Zucchini
It is true that we started making this zucchini casserole with ground beef. Ground beef and zucchini do go perfectly together.
Luckily there are so many recipes to try that use both of those ingredients.
You know I'm about to give you a few of our favorite zucchini recipes that we have been making forever.
Hopefully you find at least a couple that fit into your regular rotation. I enjoy them all.
We eat these ground beef and zucchini recipes all year long but especially in the summer when they keep coming from our garden.
If you're looking for another ground beef and zucchini recipe than you will have to check out our Fabulous Stuffed Zucchini Boats. Boy oh boy are they terrific.
Super easy too.
If ground beef and zucchini doesn't interest you I have included a few other recipes to check out right below this paragraph.
I can't wait to hear which zucchini recipes you will make again!
Zucchini Casserole Recipe
All things considered this is my favorite casserole and one of the most popular casseroles on this site. To me what sets this zucchini bake recipe apart from all of the others is the incredibly cheesy shredded zucchini crust.
I just love this zucchini casserole recipe and can't get enough of it. That slice in the photo says it all and it tastes absolutely wonderful.
Even if you are not a zucchini fan, and I have met many, you'll be able to appreciate this delicious zucchini casserole with ground beef, chicken or whatever masterpiece.
Like a Picasso, it should be on display, but truth be told it is much better in your belly or at least that's what my friend Rachel used to tell me! Very true and very funny.
Regardless, if you are looking for more delicious zucchini casseroles or zucchini recipes here is a list of our favorites below.
As you can see we eat a lot of zucchini, especially when it is in season. Our garden, I should say my husband's garden, produces lots of them every year!
Best Zucchini Recipes to Try
Granny’s Easy Zucchini Casserole
Baked Italian Zucchini Casserole
Our Favorite Zucchini Casserole
Now back to this Meaty Zucchini Casserole! It is such a versatile recipe and we had to make a video to show you. It's unbelievable but this crust is so tasty many people can't tell there is zucchini in it! Please take a moment to check it out!
Meaty Zucchini Casserole Video
Meaty Zucchini Casserole
Equipment
Ingredients
Zucchini Base
- 1 large zucchini or 2 cups, shredded or grated Aim for approximately 2 cups. A little less will not matter. What I am trying to say is do not start to grate another zucchini if you are just under the 2 cup mark. Your base will still turn out great!
- 1 teaspoon salt
- 2 large eggs
- ⅔ cup parmesan cheese, grated or shredded
- 1 ½ cups cheese, shredded
Meaty Middle Layer
- 1 ½ pounds ground beef, pork, sausage (no casings), chicken, turkey, soy based crumble
- ¾ cup onion, chopped
- 2 cups mushrooms, fresh, sliced
- ½ cup peppers, green, orange, yellow or red, chopped
- 1 jar (26 oz) tomato, pasta or spaghetti sauce, your favorite brand or flavor, alfredo sauce works too!
- 1-2 tablespoons Italian Seasoning, if desired
Topping
- 1 ½ cups cheese, shredded, more or less to taste
Instructions
- Preheat your oven to 400 degrees.
- Prepare a 13x9 pan lightly coated with cooking spray. Set aside.
- Get out and measure all of your ingredients.
Zucchini Base
- Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes.
- Add eggs, parmesan cheese and half of the shredded cheeses to a medium sized mixing bowl. Set aside.
- Stir until combined.
- Squeeze out moisture from zucchini with paper towel.
- Place dried zucchini in medium sized mixing bowl with eggs and cheeses.
- Stir to combine. After I squeeze out zucchini I just use my hands to combine zucchini mixture together.
- Press, as evenly as possible, into your prepared pan.
- Bake, uncovered, for 25 minutes.
- Remove from oven and set aside until needed.
Meaty Middle Layer
- In a large skillet or saucepan, sauté mushrooms and onion over medium heat until start to soften.
- Add ground meat of choice, break up and cook until no longer pink.
- Add peppers.
- Stir until blended. Drain if necessary.
- Add tomato, pasta or spaghetti sauce.
- Stir until combined.
- Dump on top of zucchini layer and adjust until as level as possible.
Topping
- Sprinkle with cheese and add more or less to taste.
- Bake for 20 minutes longer, until heated through.
- Allow to rest for 10 minutes before slicing.
- Serve.
- Enjoy every bite!
Beverly says
Lovely recipe and a do again! I made some changes because I don’t like the taste of cooked bell peppers-don’t like them raw either.
So I substituted sliced carrots and added some red paper flakes and fresh basil to the base. Next time, I’ll add 1 1/2c shredded carrots to the zucchini base. I’ll probably blend the ground meat something like this- 1/2lb burger, 1/2lb Italian sausage and 1/2lb venison or ground turkey. I’ll add some fresh basil and 1/4 t red pepper flakes here for the flavors to blend nicely. I’ll also add basil (cut with a pizza cutter) to the topping.
Thank you for sharing your recipe!
Karin and Ken says
You’re most welcome! I’m so happy to hear your modifications. I’m going to try some myself. Thank you for taking the time to comment! All the best. Karin
Susie says
Tried for the first time and was delicious! I did have to double the zucchini base to fit my 9x13 pan but was worth it! Will make again!
Karin and Ken says
So happy to hear you enjoyed this recipe! It’s a personal favorite! All the best. Karin
Carylon Rodemoyer says
Excellent website. Lots of useful info here. I’m sending it to a few friends ans also sharing in delicious. And obviously, thanks for your effort!
Karin and Ken says
I’m so grateful for your kind words! I’m hoping you’ve found some other recipes you’re enjoying just as much. All the best. Karin
Mary says
Can this be frozen before or after being baked and, if so, how would I reheat? I'd like to prepare this in advance and freeze for when our kids and grandkids are home!
Karin and Ken says
Make and bake the base of casserole as directed, add meaty layer but do not add cheese on top. Freeze until needed. Defrost in fridge the night before needed. Allow to come to room temperature on counter for 30 minutes before baking. Cover with tinfoil and bake on 350 for between 30 to 40 minutes or heated through. Remove foil and add cheese. Broil until golden, if desired. Hope this helps. Enjoy every bite! All the best. Karin
Bev says
This was really good without a doubt a make again! I did make some changes-we don’t eat bell peppers, I added 1/4t red pepper flakes. I also added shredded carrots. This was an easy recipe and will be made again
Karin and Ken says
So glad you enjoyed this recipe. Thank you for letting me know. You made my day. All the best. Karin
Brad says
Great recipe. My family loved it. I spiced it up about with chilli flakes in the burger. Definitely will make this again.
Karin and Ken says
So glad you enjoyed it! Thank you for taking the time to let me know. I’m always excited to hear. All the best. Karin
Wendy says
I made this recipe was so good Will be making again
Karin and Ken says
So glad to hear you enjoyed it! Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Rosemary says
It was great! I used ground turkey and pizza sauce. Tasted like lasagna. Now it’s my favorite zucchini recipe!
Karin and Ken says
So happy to hear it! This recipe has been a long time family favorite. Glad you agree! Thank you for taking the time to let me know. All the best. Karin
Sue says
Very good. Followed recipe as written except only used 1 pound ground beef. Leftovers should heat up well.
Karin and Ken says
I think your leftovers will heat up great in my opinion! I’m glad you enjoyed my favorite casserole. Thank you for taking the time to comment and let me know. It always makes my day! All the best. Karin
Rose says
This was delicious! The casserole was a HUGE hit for our dinner party over the weekend! I messed with the recipe just a teeny bit-- I doubled it--
I used a hamburger and ground turkey combo-- using just a tad more burger mixture- Added more of the zucchini/egg base--
Just used parmesan cheese on the bottom layer-- and our goat cheese on the top layer!
Thank you for sharing!
Karin and Ken says
Thank you for taking the time to let me know you enjoyed this recipe. You made my day! All the best. Karin
Ethel says
I keep shredded zucchini in the freezer all year round. Do you think the frozen would work for the crust if I squeeze all the water out? This looks so good!
Karin and Ken says
I do it myself. Use extra zucchini and lots of paper towels because you must get out as much water as possible. This casserole is delicious. Well I think so! Hopefully you agree. Enjoy every bite! All the best. Karin
Marie says
This is now my go-to recipe whenever I have zucchini in the crisper. It's absolutely de-licious!
Karin and Ken says
I’m so glad you enjoyed it. It’s a personal favorite. Thank you for letting me know. All the best. Karin
Jody says
Made this for dinner tonight. It was a huge hit!! They ate it all! Will definitely be making again. Thanks for the great recipe.
Karin and Ken says
You’re most welcome! I’m so glad you enjoyed it! All the best. Karin
Nelly says
Thus is amazing stuffing gotta say! It's like a masterpiece in my mouth. I just love zucchini and who doesn't love a great casserole. Thank you! We love this dish
Karin and Ken says
So glad to hear it! Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Darah says
I love veggies especially zucchini. My husband loves anything meat! I love the flavors in this casserole. The best part is that it's perfect for both of us because it's got both. Lots of meat and veggies. We love this dinner recipe and eat it regularly. Thank you for the recipe!
Karin and Ken says
The perfect recipe for you both. That’s great. I’m glad you’re both enjoying it! It’s delicious. All the best. Karin
Christy says
This is just like lasagna but better! I like the ground beef but you can use any ground meat you like or have. The zucchini really is the star of this casserole. I can’t wait to make this again. Thx for sharing
Karin and Ken says
As always you’re most welcome! This recipe has been a favorite for a very long time. Glad you’re enjoying it too. All the best. Karin
Jeanne says
It was very good and tasty. Next time I would add in cooked rice or quinoa!
Karin and Ken says
I’m sure you’ll love it. I’ve made it with rice on several occasions and was not disappointed. I just love this casserole! Thanks for taking the time to let me know. All the best. Karin
Donna says
Loved this. Great to use up vegetables. Such a versatile recipe Thx KD
Karin and Ken says
You’re most welcome! That’s why I love this recipe too. Anything goes lol Thank you for letting me know! Take care and be well. Karin
Mike says
I've made this recipe twice now, and it is so, so good. I actually doubled the recipe the second time and it still fit in my 13x9 casserole dish. It just sat higher, like lasagna. Everyone went back for 2nds!
Karin and Ken says
Sounds like a great idea and I can’t thank you enough for it! I’m going to try that myself! Glad you enjoy this casserole as much as we all do! Thank you again for letting me know! Take care and all the best. Karin
Deb says
Love this recipe. I have also made it with enchilada sauce, can if green chilis, and stirred in a can of refried beans. More of a Mexican casserole. It was so good. Wrapped the leftovers in burrito shells. Also
Good! So good reheated
Karin and Ken says
I can’t thank you enough for letting me know your “alternative” casserole and I’m so excited to try it myself! Sounds wonderful! THANK YOU! Glad you’re enjoying this casserole as much as we all do! All the best. Karin
Marie says
This is a great low carb casserole. Made it for dinner tonight. Both my husband and I loved it. Thanks
Karin and Ken says
As always you’re most welcome. I try my best. We love it too! Thank you for taking the time to let me know. Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Laura says
Definitely putting this recipe in the rotation. I used fresh zucchini, garlic and onions from the garden, fresh ground beef from Wyoming pure beef and blue parrot spaghetti sauce. It came out delicious, and my family ALL approved, even my picky "I hate everything" 8 year old had 3 servings!!!
Karin and Ken says
I’m happy to hear it. This casserole is amazing and so versatile! Glad your picky eater loved it! Makes life so much easier! Thank you for taking the time to let me know. I’m so grateful. Take care and all the best. Karin
griffan says
Excellent recipe. Will definitely make again. Thx 4 sharin ❤️
Karin and Ken says
Glad to hear you enjoy this recipe too! You made my day. All the best. Karin
Kerry says
Making this tonight. I added some old bay seasoning to the zucchini cheese mixture. I also didn't have fresh mushrooms so I put in one canned. Used a fresh green pepper from the garden and threw in one can of corn. I used a mushroom spaghetti sauce. It smells wonderful! I am sure it will be delicious 😋
Karin and Ken says
Thank you for sharing your modifications. I’m always looking for new ways to make this casserole. I bet it will taste better than it smells! If you have a moment to let me know I’d appreciate it! Regardless all the best. Karin
grayson says
Best casserole Ive ever tried. thx for recipe you can do so many things with it ❤️
Karin and Ken says
I could not agree with you more! We love this casserole too! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Anonymous says
Super yummy! My whole family loves it.
Karin and Ken says
I haven’t met anyone so far that doesn’t enjoy this recipe! Thank you for taking the time to let me know. All the best. Karin
Mability says
This recipe is a keeper, delicious as is and so versatile. Thanks for sharing your story too. I have a son that is just the opposite. As a toddler he had to take medicine 3x daily 24/7 for years. He hated the red syrupy taste of the medicine so he ended up learning to drink pills early. He distrusted any food that was red thinking it was the syrupy medicine.
I made the recipe as is so I knew how to make it. I've now modified it and make 1/2 with Alfredo or 1/2 with Pesto so the whole family loves it.
Thanks so much for sharing such a winner!
Karin and Ken says
Thank you for taking the time to comment. I’m glad you love this recipe too. Thank you for sharing your modifications. I’m going to try that myself. You really made my day. 😊 Take care. Karin
gadget says
Love this recipe. Thank you for sharing it. I use it to use up vegetables any time I need to. Thx recipes like this are hard to find
Karin and Ken says
This recipe is perfect to use up any vegetables needed. That is for sure. Glad you’re enjoying it too. All the best. Karin
GM says
I can’t count the number of times I’ve made this. We do a garden for summer and had so many zucchini. The cans that didn’t seal were cubed. Used them in the base and it was just as awesome. Highly suggest you make this one. I don’t use jarred spaghetti sauce either. 28 oz can of San Marzano toms with salt, pepper, chili flakes, and the Italian seasoning go into the sausage and veggies, and I can call it a day. Love this. Thank you so much.
Karin and Ken says
As always you’re most welcome! I try my best. Thank you for letting me know. You made my day! Glad you’re enjoying this recipe too. All the best. Karin
Tracy says
Has anyone tried to freeze the leftovers?
Karin and Ken says
Yes and they freeze beautifully! Enjoy. Karin
Magdalena says
Oh my!!! This was soooooo good!! I made enough for a week and a half and it didn't get boring. I added some other veggies I had in the fridge like asparagus,carrots,celery and more peppers. Will be making this again tomorrow. Thank you soo much
Karin and Ken says
I love this recipe too for the exact same reason! Thank you for taking the time to let me know! You made my day! All the best. Karin
Cary says
Awesome recipe! My wife and I both loved it. Definitely will make again
Karin and Ken says
I can't thank you enough for taking the time to let me know. You made my day! This recipe is a long time family favorite. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Barb says
A friend gave us a massively huge zucchini, so I was desperately looking for recipes when I stumbled upon your Meaty Zucchini Casserole. Hooray! I used 2 cups shredded in the crust (squeezed down to about a cup), and another 2 cups diced in the filling, and still have approximately 2/3 of the giant left. My son loves spicy, so we used a jar of Rao’s arrabbiata sauce, and the results were incredible. My husband is in love with this recipe, and I love it’s flexibility! Thank you so much for bailing me out of my zucchini crisis in such a yummy way!
Karin and Ken says
Oh my goodness! Still 2/3 left! Looks like you'll have to make the recipe again! ? I'm so glad you enjoyed this recipe as much as we do. It's true. The possibilities are truly endless with what you can do with the filling or middle layer! I am so grateful I could help you and maybe you'll enjoy some of the other zucchini recipes listed that I use to bail myself out! It appears that no matter where we live we always grow so many zucchinis and I can never find enough things to do with them as well! Too funny! Regardless I can't thank you enough for taking the time to let me know! You made my day! Take care. Karin
Stacy says
This is great and forgiving of a tired mom feeding many, haha. I had a patty pan green squash that was too big but didn't want to waste it. Just chopped it up, pan fried it to help rehydrated it (it was dry and a little mealy). Sauteed bell peppers, onion and mixed it right in. Then combined the parm, 4 eggs, and shredded cheese. Just poured on top of the veggie mix and worked it in a bit. Baked as directed and looked tasty just like that! Did a pound of ground pork with sausage and Italian seasoning, garlic, mushrooms. Mixed with a jar of alfredo (it was a small 15oz jar). Poured on top, topped with more parm and panko. Everyone loved it. Used a 9x13 and it was full to the top! I'm pretty generous with veggie amounts since I feed so many. I'll actually try it grated eventually! Thank you for the tasty recipe.
Karin and Ken says
As always I try my best! Thank you for taking the time to let me know what you did. I’m going to try some of your ideas myself. I’m grateful! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Sharon says
Fixed a half recipe tonight!! WONDERFUL, WONDERFUL! There is just the two of us, so thought a casserole using 1-1/2 lbs. of meat was too much. Am thinking the next time, and there will be a next time, I will make the full "crust" recipe in a 9 x 13 " pan and then divide it in half. I will still use only half of the meat mixture ingredients, but when it comes time to put the meat mixture on top, I will put 1/2 of it on the crust in a 8-inch baking dish and then put the remaining 1/2 of the crust recipe on top and then add the remaining meat mixture. (Hope that makes sense.) We liked the creamy taste of the crust. Hubby is lactose intolerant, and I used "his" substitute cheese. Worked great.
Karin and Ken says
That makes perfect sense! I’m so happy to hear you enjoyed this casserole. I love it too! Hopefully you’ll find some other recipes on this site that you enjoy just as much! All the best. Karin
Karen D. says
My husband loves this. However, he loves salt. I didn’t see anything about rinsing the salt off zucchini. I will from now on. I can’t eat it as is. Other than this I like it.
Karin and Ken says
The problem is the salt is needed to dry out the zucchini. If you rinse the salt off the zucchini the crust or base won’t work because the zucchini will be too wet. Does that make sense? If not please let me know. Take care. Karin
Pamela says
What size pan does this recipe call for?
Karin and Ken says
A 13x9 pan will work just fine! This casserole is delicious. I hope you enjoy it as much as we do! Take care. Karin
Dawn says
Can you use yellow squash instead of zucchini?
Karin and Ken says
I apologize for my delay in responding. I went out and bought one. Tried the crust twice so far and I believe it will work. I am going to continue to play with the ingredients until I get it just right. Can't thank you enough for the suggestion. I am having a blast! If you try this recipe with squash yourself please let me know how you did it and your thoughts. I would love to hear! All the best. Karin
dee says
It calls for 1 jar tomato sauce. Does that mean 1 jar spaghetti sauce or 1 can tomato sauce? Plain tomato sauce does not usually come in a jar. Also, the 3 cups of cheese should read "divided". Recipe is confusing as written.
Karin and Ken says
I have updated the recipe accordingly and apologize for the confusion! This recipe is delicious and hopefully you are still willing to give it a try! Take care and all the best. Karin
Rene' says
Used an entire super large zucchini from the garden and it was great! Used ground turkey but subbed 1/4 with Mexican chorizo to add a bit of flavor. Skipped the mushrooms because I didn't have them. Used Rao's spaghetti sauce. Perfect keto meal that my parents also loved! YAY
Karin and Ken says
I can’t thank you enough for taking the time to let me know! This is such an amazing, versatile casserole and I’m glad everyone enjoyed it! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best. Karin
Chris says
Just made it and it smells divine I used venison burger and sausage just like I do on stuffed zucchini. Its sitting now going to put it on pasta.
Karin and Ken says
Venison burger and sausage sounds wonderful! I hope you enjoyed your dinner and this casserole as much as we do! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
lorrie says
what kind of cheese- says 3 cups- Cheddar,Monz?
Karin and Ken says
Myself I use whatever I have in my fridge! All cheeses work but I love to use a cheddar and mozzarella blend if possible or just cheddar. I hope you enjoy this casserole as much as we do! All the best. Karin
Tammy Gunther says
Loved this! Made it tonight- substituted 2 cans of diced tomatos because I had no marinara sauce. Didn't have mushrooms but everything else was included. I used soy chorizo for the "meat" and it was delicious! I will definitely make this again. Thank you!
Karin and Ken says
Thank you for taking the time to let me know how you adjusted the recipe! Glad to hear you enjoyed it as well! Together we can all help us be better in the kitchen! Take care and enjoy your day! Karin
Maria says
My family LOVES this! I've added to it a bit over time and it's only made it better. I typically get the zucchini at Aldi in a four pack. The remaining two zucchini get chopped up and added the the veggies, AND I add a bag of garlic and herb cauliflower rice. It's amazing. You may want to add more sauce if you do this but even with just the one jar it's tasty.
Karin and Ken says
What a fabulous addition! I love throwing the extra zucchini in the sauce and the cauliflower rice! I bet it is delicious and will try it a little different myself next time I make it! I am excited to try the cauliflower rice. Thank you for taking the time to let me know. I love hearing how this recipe gets adjusted! Together we make us all better in the kitchen! All the best to you. Karin
Anonymous says
If I make this ahead of time, should I bake the zucchini layer, then add the rest and then refrigerate without the cheese on top?
Karin and Ken says
I do the exact same thing. Do everything exactly as the recipe states but add the cheese on top right before you are going to heat it up to serve and broil for a moment or two to brown the cheese! It will work beautifully! Hope you enjoy it as much as we do! All the best. Karin
Lauren says
Thank you!!! Sounds delicious and can’t wait to try it!
Karin and Ken says
Please, if you have a moment, let me know what you think of it after you try it! It is a definite favorite around here! Hopefully it will be in your house too! All the best. Karin
Barbara says
Love, love this recipe. Had an abundance of zucchini in my garden this year so was happy when I found this recipe. I used about 1/2 # of Jimmy Dean sausage with our home grown hamburger. I did add some Italian seasoning but otherwise followed your recipe. This is the second time I’ve made this and my husband loves it too!
Karin and Ken says
Home grown hamburger and sausage! I bet that is tasty! Italian seasoning is always a great addition. The truth is you can use any ground meat with your favorite vegetables and seasoning and this dish always seems to work out great! Happy to hear you enjoy this recipe as much as we do. I am always looking for new ways to use up all of my zucchini’s too! It seems I can never have enough recipes. Thank you for taking the time to comment! You truly made my day! Take care and all the best to you. Karin
sandy says
can this be made the afternoon before dinner or say an hour before an left on warm to serve.
Karin and Ken says
Yes it can. An hour on warm would not be a problem. If you don’t mind I would recommend having everything done but the cheese on top. Right before you are going to serve it sprinkle the cheese on top and broil it so the cheese can melt and nicely brown. Let rest and then serve! Hope you enjoy this casserole as much as we do! All the best. Karin
Aurora says
This was wonderful! I did change out 1/2 cup of ground beef for 1/2 c Italian sausage. Otherwise followed the recipe to a T. We ate 1/2 tonight and will have the rest tomorrow. This is definitely a keeper. Thank you.
Karin and Ken says
I bet the beef and Italian sausage tasted fabulous! So happy to hear you enjoyed it! I am so grateful for you taking the time to let me know! Hopefully you can find some other recipes on this site that you enjoy just as much! Take care and enjoy the rest of your day! Karin
Louise Boucher says
Can you freeze it? Everyone love it.
Karin and Ken says
Happy to hear you all enjoyed this dish! I have never frozen it myself but my friend told me it works out just fine. She covers the pan with tinfoil on 350 degrees for about 30 minutes, defrosted. I usually don’t have any leftovers and if I do my son will usually eat them later that night or the next day! Please if you do freeze what you have left let me know what you think about the results. I would be grateful. Take care and all the best. Karin
Melinda Taylor says
Love this recipe...great way to disguise zucchini for those in my family who aren't fond of it. I really like meals that are straightforward and simple. Thank you!
Karin and Ken says
You are most welcome! It is definitely a fabulous disguise for zucchini! So glad to hear you all enjoyed it! I can’t thank you enough for taking the time to let me know! Maybe you will find some other recipes on the site that you enjoy just as much! Take care and all the best to you. Karin
Lisa says
I made this today to bring to a family, so I didn't get to try it out. However, it looks delicious and I'm going to make it again for our family! The crust looked especially yummy!
Karin and Ken says
I love the crust myself! I can’t wait to hear what you think when you get to try it yourself! If you have a moment please let me know. It is a definite favorite around here. Take care and all the best to you. Karin
Amy says
I needed a new idea for the few ingredients I had in my fridge, which were beef, zucchini, shredded cheese, eggs and jarred spaghetti sauce. Was delighted to find this on Pinterest. My boyfriend loves spaghetti, but I can’t eat it as often. This is a great compromise and we both loved it! I left out the peppers, added some of my own seasoning and really enjoyed the cooking process. Thanks for the new idea!
Karin and Ken says
You are most welcome! I am so glad to hear you both liked it! Thank you for taking the time to let me know. There are so many things you can do with this recipe and how wonderful you were able to use ingredients you had already to make it! You made my day! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and be well. Karin
Retta says
I made this today. It was so good. I used a marinara sauce and frozen tricolor peppers and onion. No mushrooms. I thought it was a great birthday dinner. Easy and yummy! My husband loved it too. Thank you.
Karin and Ken says
You are most welcome! I absolutely love this recipe and am so happy to hear when others enjoy it too! I am also always so interested to hear how everyone modifies the recipe to suit their own personal tastes. I can’t thank you enough for taking the time to let me know. You truly made my day! Hopefully you are able to find some other recipes on our site that you enjoy just as much! Take care and all the best to you. Karin
JENNIFER CHAVERS says
My husband does not like tomato sauce. Can I use some white sauce instead?
Karin and Ken says
You can use any sauce that you like and include all of your favorite vegetables! I just made it with an Alfredo sauce about 2 weeks ago and this dish is always a hit! Really! I hope you give it a try and please take a moment to let me know how it goes for you! I can’t wait to hear! All the best. Karin
Mike W says
Well I followed thru and made this dish...excellent!!! The amazing thing is that there were only 50 carbs in the whole lasagna. I cut it into 6 portions so that is just over 8 carbs per serving!!! Paired with a nice salad you have dinner for around 15-16 carbs, that is outstanding. Thanks again for a recipe that will get a lot of mileage on my kitchen.
Karin and Ken says
You made my day! So happy you enjoyed it! This recipe gets a lot of mileage in my kitchen too! Hopefully you find some other recipes you enjoy just as much on our site! Take care and all the best to you. Take care. Karin
Mike W says
This is one of the best ideas I have run across in a while. We are eating healthier now so having a noodle-less lasagna it terrific...going to add some kale to the meat mixture and use low fat cheese to make a great lower carb meal. Ty for the great idea !!!
Karin and Ken says
Our favorite part of this recipe, besides the fact it is delicious, is it’s versatility! Once you have the zucchini base you can literally create the next layer with any vegetable or meat your heart desires! Kale is a perfect addition and sadly, it is true, the less carbs the better! Thank you for taking the time to comment! I am so grateful. All the best. Karin
Anne says
Delicious!! I accidentally pulverized the mushrooms in the food processor so next time I make it (and there will be a next time!) I will be more careful. Such a delicious dish... excellent flavors and the zucchini crust is fabulous. I can it being a nice base for a lot of different dishes.
Karin and Ken says
So happy to hear you enjoyed this casserole. It has been a favorite around here for a long time! You are so right. That zucchini base is great with so many things. I truthfully use this recipe as a sort of fridge cleaner. Zucchini base then a sauce, of some kind. Alfredo also works great. I have used every kind of meat, from sliced sausage to turkey to chicken, I could go on. I throw in whatever vegetables I need or want to use and throw some cheese on top. Bake and it’s like a different dish every time! You really made my day! I can’t thank you enough for taking the time to let me know! Hopefully you find some other recipes on our site that you enjoy just as much! All the best. Karin
Linda Hudson says
Has anyone put a layer of Ricotta in the zucchini cheese layer?
Karin and Ken says
Just to clarify. Do you mean add the ricotta to the zucchini mixture on the bottom or add a layer of ricotta on top of the zucchini layer? Now you have me thinking and I just want to be sure I understand the question! I apologize for my confusion. Take care. Talk soon. Karin
Kathy says
Absolutely delicious ! I use a pound of ground beef and a pound of hot sausage it was a huge hit ! My husband said it’s better than “regular “ lasagna. Thank you for the recipe
Karin and Ken says
Thank you for letting me know! You made my day! I am always glad to hear when anyone enjoys one of our recipes! The addition of the hot sausage is a wonderful idea! I am going to try that myself! Thank you for sharing how you modified the recipe! It makes us all better in the kitchen! Have a look around our site. Maybe you will find some other recipes you enjoy just as much! Take care and all the best. Karin
Trindaann says
Loved this casserole! Thank you for sharing such a great recipe. Have you made anything else with this type of crust?
Karin and Ken says
I use that crust for all kinds of casseroles. I just grab whatever ground meat and veggies I have on hand and make a sauce and add cheese on top! Success every time! What were you thinking of? Any suggestions would be appreciated here. Thanks and take care. Karin
Rhonda says
This dish taste amazing!!! I made it with ground turkey, ground turkey Italian, half stew tomatoes, half cut mushroom, graded parmesan cheese, misspell cheese & italian mix cheese. I seasoned it with garlic powder, onion powder & Italian season. I layered as instructed. I froze it to enjoy later, it still tasted great!!! Thanks for the recipe!!!
Karin and Ken says
You are welcome! Thank you for letting me know that you enjoyed it! I always love to hear. Thank you for also sharing what you did differently! We all benefit from that! Also, please, if you have a moment, let us know how this dish freezes. I have never tried it. There just aren't any leftovers to try it with. There have been quite a few people asking. Thank you again for taking a moment to comment. Regardless take care and all the best. Karin
Barb says
Can this recipe be frozen?
Karin and Ken says
Unfortunately I have never tried it. There aren't enough leftovers! Has anyone else frozen this casserole? Let's see if anyone answers. Take care. Talk soon. Karin
Denise says
I made this for dinner tonight and everyone loved it! I omitted the mushrooms since my family doesn't care for them and I added a layer of crescent dough to the top layer and baked it the last 15 minutes of the bake time!
Karin and Ken says
What a fabulous idea to add the crescent dough! I bet it tastes great! Something else to go on my bucket list! Glad you enjoyed this casserole. It is one of our favorites! Thank you for taking the time to let me know what you did differently. I always love to hear. Take care and all the best. Karin
Anonymous says
I'm going to try this recipe and add taco seasoning to the meat mixture for a more spicy flavor ?
Karin and Ken says
I bet that will be delicious! Please let me know how it goes. I might just try that myself! Thanks for the idea! They are appreciated around here! All the best. Karin
Randi says
You talk about a jar of tomato sauce. Are you talking about spaghetti sauce or just regular tomato sauce? I'm making this now and am confused. Thanks.
Karin and Ken says
You can use either. In this recipe I use a jar of whatever sauce I have on hand. Some have more flavor than others and that is ok. Please let me know how it goes. We love this casserole. Good luck. Hope this helps. Karin
Darlene says
I had loads of fresh tomatoes do added spices salt pepper garlic and cooked with ground beef and I cute in half and used 8 by 8 pan since it's just two of us. Delicious
Karin and Ken says
Glad to hear you both enjoyed it! Love your modifications! I will keep that in mind next time I make this casserole for just my husband and myself! I wish I thought of that! Can't thank you enough for your comment. Hopefully you will find other recipes on this site that you enjoy just as much! Take care and all the best. Karin
Skadi says
It was sooooo delicious! What a big hit in my family.
I added some extra springonions.
For the sauce and I used my home made tomato, chili chutney. Added some tabasco to make it more spicy.
And some Worcestershire sauce to flavour the meat more.
Will be making this definitely again!
Karin and Ken says
I can't thank you enough for taking the time to let me know that you enjoyed this casserole. It's a personal favorite! Thank you for your suggestions. I am so grateful. I have been making this casserole a long time and am grateful for all of your suggestions. I always try them for myself. 💕 Take care and be well. Karin
Mirjam says
Hi Karen, this recipe looks great! One question though: how many portions would this recipe make, when served as a main, with a salad on the side?
Karin and Ken says
As a general rule between 4 and 6. Usually 4 adults is the way we serve it. Depending on if you have children and their age will determine if you have any leftovers. We usually don't. Hope this helps. Please let me know how it goes for you. I would love to hear! All the best. Karin
lmartin says
how do i reheat this wonderful dish
Karin and Ken says
Glad to hear you enjoyed it! It is definitely delicious! Well we think so anyways! I usually reheat at a low temperature. I take it out out of the fridge about 25 minutes before I am going to reheat it. I turn the oven on to 325 degrees and place the casserole inside covered with tinfoil. Depending on how big the piece is it can heat for between 20 and 30 minutes. I find higher temperatures dry it out. You might need longer. Check after 20 minutes and go from there. Hope this helps. Please let me know how it works out for you! I would love to hear. Take care and all the best. Karin
Shelly M. says
This dish is amazing! I am not a big fan of zucchini, but I couldn't even taste it. I used my homemade spaghetti sauce instead of tomato sauce and a mix of ground beef and park sausage. Yum!
Karin and Ken says
So glad to hear you loved it! We do too! Homemade pasta sauce would have made the taste even better! You really made my day! Have a look around the site and maybe you will find something else you enjoy just as much! Thank you so much for letting me know! We love to hear what people think! All the best to you and yours. Karin
Susan Strother says
Can you make this ahead of time and then bake it ? I like to make casseroles in the morning and then bake for Sunday dinner.
Karin and Ken says
I apologize for my late reply. This knee surgery has been giving me some trouble. You must bake the zucchini bottom before placing the meat mixture on top. You could bake the zucchini bottom in the morning and place the meat mixture on top and then into the fridge. Then bake the entire casserole before dinner. Remember to allow extra time if you put the casserole in your fridge or remove it from your fridge about 30 minutes before baking. Add cheese on top right before you put it in the oven to serve. That is what I would do! We love this casserole. Please, if you have a moment, let me know what you thought after you try it! All the best. Karin
Julie says
Has anyone tried to freeze this meal with good results?
Anonymous says
This is was very good. Do you know how many calories it has. Trying to watch what I eat and make healthy meals.
Karin and Ken says
I have to apologize for my late reply. I am trying to add this to our site so you and everyone else will have access to this information if they need or want it. We are currently working on it. I always assume these things are quick and I have just been told to hang on a moment! Please be rest assured that I will not forget about you and will get back to you shortly. Take care. Talk soon. Karin
Joetta Pritt says
What do you consider a large zucchini? Can you give a measurement in cups of grated zucchini?
Karin and Ken says
In cups you will need about 2 cups of freshly grated or 1 1/2 cups dry (salted and squeezed). A little more or a little less will not matter. I will put that in the recipe. We love this casserole. Please let us know what you think after you try it! Take care and all the best.
Joetta Pritt says
Love it! Made it twice already. Thanks!
Karin and Ken says
You are welcome! So glad to hear you loved it! Thank you for letting me know. You really made my night. I love hearing from people who enjoy our food. Take care and all the best. Karin
Lisa says
What is the blend of cheeses you use other than the parm.
Karin and Ken says
We usually use cheddar or mozzarella-cheddar blend of shredded cheeses. Any shredded cheese will work. You can do so many things with this dish. The crust is awesome! Well we think so anyways! Please let us know what you think once you try it! Take care and all the best. Karin
Jillian says
Hi.
I used 1 cup of zucchini and 1 1/4 cup of cauliflower in the crust with grated parmesan and a bit of Monterey cheese. Everything else remain the same. Oh I did add Italian seasoning to the mixture for the crust. Dish was amazing. Taste like healthy version of family made pizza. Thank you ❤️
Karin and Ken says
Sounds absolutely wonderful. I’m going to try that myself! Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
April says
My crust looked beautiful after the first 20 minutes, but at the end was mush. I don't know what I did wrong. I used spaghetti sauce instead of tomato sauce. 🙁
Karin and Ken says
The only thing I can suggest is to dry the raw grated zucchini out more. Whenever my crust turned out mushy that was the reason. I hope you will try this recipe again. We love it around here! I apologize you had a poor result. Take care and all the best. Karin
Diane says
This was fantastic. I didn't dry out the zucchini and it was still so amazing. Family loved it. Thank you!!
Karin and Ken says
You are welcome! Glad to hear you enjoyed it! You made my day! We love that casserole around here! Take care and all the best. Karin
Sue says
I made this tonight and loved it.My husband said it taste a bit like pizza. He even liked the zuchinni crust. It's a keeper!
Karin and Ken says
Awesome! So glad to hear it! Hopefully you find some other recipes that you like as much on our site! Take care and all the best. Karin
Shelly D. says
Made this today in two 8x8 pans, one for my husband and I and one for my in-laws. We all loved it! Always looking for new ways to use our garden vegetables!
Thank you for sharing!
Karin and Ken says
As always you’re most welcome. This recipe is perfect to use up vegetables. That’s for sure. Thank you for taking the time to let me know. All the best. Karin
Debbie says
Wow!! Love this and make it weekly... It's perfect for my diet restrictions! I do skip the mushrooms and sub in red and orange peppers. I also use a homemade tomato sauce with no sugar. My whole family thinks it's a winner!!
Karin and Ken says
Glad to hear you are enjoying it and adapted the recipe to your own tastes. We rarely make it the same way twice! It is a great way to use up vegetables you need to. We are so proud of that zucchini crust! Hopefully you find some other recipes you enjoy just as much on our site. Take care and all the best to you and your family. Karin
Gayle says
This is delicious! Love the zucchini "crust" - it would be good as a
standalone side dish! I thought it would be bland as there are no
spices, but was pleasantly surprised how well the flavors meld
together. Saving this to my "favorites." Wish the nutritional breakdown was provided though. Thanks so much for sharing!
Karin and Ken says
So glad to hear you loved it! It is one of our favorites as well! You made my day! Thank you for letting us know. Hopefully you find some other recipes on our site that you enjoy as well. Take care and all the best. Karin
Susieq says
Made this dish last night. The meat filling tasted bland and I noticed there were no seasonings so I added, garlic powder, Italian seasoning, salt & pepper. I didn't have a jar of sauce so I used 2 14 1/2 oz. cans of diced tomatoes flavored with basil, garlic and oregano. I mixed this with the meat and veges and let a cook just for about 5 minutes then poured over the zucchini layer. I also used cheddar and mozzarella cheese for the cheese mixture. My hubby said this was a keeper.
Karin and Ken says
Glad to hear you were able to modify the recipe to your liking! We love that zucchini crust around here. Take care and hopefully you can find some other keepers on our site! All the best. Karin
Shirley says
How much grated zucchini is used? One large does not tell me as a large to me is a foot or bigger and as big around as a small plate. It would help me to know the grated amount in either cups or pounds. Thank you
Karin and Ken says
We use about 1 cup of grated zucchini. A little more or a little less will not matter that much. The key is to dry the zucchini out as much as possible before mixing it with the egg and cheese. The less water the better. Make sure you have at least one cup at this point. Please let us know what you thought after you make this recipe. It is one of our favorites! Take care and all the best. Karin
Monique says
Omg I just make this dish and it's by far one of my favorites!!! Thanks!!
Karin and Ken says
So glad to hear! You made my day! Hopefully you find some other recipes on our site that you love just as much! Thank you again for letting me know. Take care and all the best. Karin ?
Ina says
I have an abundance of zucchini already shredded
Howard much would it need if measuring by the cupful?
Karin and Ken says
There are times when we are making this crust that we are in the same boat that you are and we use about 1 cup of grated zucchini. A little more or a little less will not matter that much. I personally have made this crust so often I can actually grab a large handful (we have lots of zucchini as well) and the crust turns out every time. The key is to dry the zucchini out as much as possible before mixing it with the egg and cheese. The less water the better. That is when you measure. Please let us know what you thought after you make this recipe. It is one of our favorites! Take care and all the best. Karin
Anonymous says
You don't say how to prepare the zucchini. Do you take skin off? Do you take seeds out?
Karin and Ken says
All you have to do with the zucchini is wash it and cut the ends off. We grate the entire zucchini, skin included. We usually leave the zucchini in a strainer in the sink with salt sprinkled all over it and mixed in. After at least 15 minutes take the zucchini and press it through the strainer. We almost knead the zucchini in the strainer if you know what I mean. Next we grab paper towel and squeeze the rest of the moisture out. You have to get as much moisture out as possible. Then add the zucchini to your egg and cheeses and away you go! I apologize for not being clearer with our directions. This crust is worth it. Please let me know what you think if you try it. Take care and all the best. Karin
Karin and Ken says
You are not blind! We apologize for the error. We are updating the site and had to retype every recipe and made a huge mistake! Thank you for seeing it and drawing our attention to it. We can't thank you enough. Now to answer your question. We suggest 1 large zucchini or even 2 medium sized. We think this crust is delicious. Please let us know what you think if you make it! Thank you again. Take care and all the best. Karin
Kathy says
This was amazing!! The crunchy crust and yummy inside! I did use my homemade pasta sauce which had hamburger in it so reduced the HB to 1lb. How do you reheat it? I'm putting it back in the oven and hopefully get the same results.
Karin and Ken says
So glad you enjoyed it! We have found the oven is definitely the best way to reheat it! The crust doesn't reheat as well as we would like in the microwave unfortunately! Depending on the size of the piece we usually put it in the oven covered on 350 degrees for between 25 and 35 minutes. Thank you for taking the time to let us know! You made my night! Take care and all the best. Karin
Dawn Stackhouse says
Made this for dinner the other night and oh my gosh! It is so delish. My husband loved it also and asked that it be kept in our rotation of recipes. He calls it zucchini pizza because he thinks it tastes like pizza. I like the fact that it can be a pretty healthy recipe. Thanks for sharing this recipe.
Karin and Ken says
You are welcome! So glad to hear you loved it. It is a favorite around here as well! We love that zucchini base. Thank you for letting me know! You made my day. Hopefully you can find some other recipes on our site that you enjoy as well. Take care and all the best. Karin
Sandy says
I reduced hamburger to 1 lb, added 1 1/2 -2 cups leftover cooked rice I had in fridge ( didn't measure it exactly). Yum !
Karin and Ken says
That sounds awesome! I am going to try that! The rice is a nice touch. Thank you so much for sharing. Take care and all the best. Karin
Anonymous says
This is so so good. The second time I made it I took a 24 oz. carton of low-fat cottage cheese and 4 oz. of cream cheese and put in my blender. I put it on top of my near mixture and then some shredded cheese. It was a big hit. One of our favorite recipes.
Karin and Ken says
Wow! That sounds delicious! I might just have to try that myself! Thank you so much for the suggestions. I love hearing how everyone adjusts our recipes and I bet that tasted fabulous! We love that casserole around here. So glad that you are enjoying it too! Hopefully you will find some other recipes on our site that you enjoy just as much. Take care and all the best. You truly made mt day. Again I thank you for taking the time to share with us. Karin
Dawn says
My oh my! This dish is amazing! I was able to make some adjustments so it's Weight Watchers points friendly. Turkey burger with turkey sausage, and 1/2 of the shredded cheese (1.5 cups of the 3) is fat free cheddar and the other half mozzarella. This is so good! My finicky husband said this needs to be made often! So good and so many options for changing up the flavors. Used spaghetti sauce and it's so good! Thanks for sharing!!!
Karin and Ken says
I can't thank you enough for letting us know! We are so glad to hear it. You truly made our day. Also thank you for this weight watchers version. We totally appreciate the suggestions! I'm going to try that myself! Sounds awesome. Thank you for sharing as well! Hopefully you will find some other recipes on our site you enjoy also. Take care and all the best. Karin
Mary says
I made this last night and my family loved it. The crust made this casserole delicious. I can't wait to male it again. Thanks for sharing
Karin and Ken says
We love this recipe too! You made my day! Thank you so much for letting me know! Hopefully you find some other recipes you enjoy as well on our site! You have an awesome rest of your day. I know I will. Take care and all the best. Karin
LeeAnn says
How would you make it and freeze it for later? This would be great to send to a friend who is on bed rest but not sure how to adjust for cooking or reheating
Karin and Ken says
First I have to tell you that I have never frozen this casserole before. There are usually little or no leftovers. That being said I am concerned about the excess liquid from the zucchini. If I was sending it to a friend I would freeze the casserole into individual servings and ideally reheat portions in the oven. I would guess at 350 degrees for between 30 and 45 minutes for an individual frozen serving and maybe 10-20 minutes if casserole portion is defrosted. I also would suggest adding extra cheese while heating! Sorry I can't help it! Cooking times will vary with portion size etc. The other option is the microwave. I would watch for some excess moisture around the bottom of the serving. Still taste great though. If your friend is on bed rest the microwave will have to do! I apologize for not having considered or tried this. Now I think I am going to try it. I definitely have enough zucchini around! Please let me know how things work out for you and I will do the same! Take care. Hope to talk to you soon. Karin
Lalonnie Bennett says
Was looking for a recipe to use some of my overabundance of zucchini. I didn't have mushrooms so I added mixed vegetables. Taste great!
Karin and Ken says
So glad to hear it! You made my day! Thank you for letting me know. We have so many zucchinis we need to use as well. I am always looking to use them up in anything and everything. If you are interested in a delicious zucchini soup I will be posting that shortly. Regardless I am so glad you were able to alter the recipe to work for you. Totally awesome. Thanks again for letting me know. Take care and all the best. Be well. Karin
Karin and Ken says
Have you searched for other zucchini recipes on our site? We have a few that might interest you. You never know. Take care. Karin
Christina says
Love zucchini, but not mushrooms. My dad was allergic, so I never had them growing up. And the few times, that I had something that I didn't realize had mushrooms in it, I didn't like. Any suggestions on something else to use in place of the mushrooms?
Karin and Ken says
You really can use any vegetable you have on hand or enjoy! You could use diced celery, shredded carrots, kernels of corn or peas. You could also just leave the mushrooms out. Hope this helps! Please let me know how it goes! Take care. All the best. Karin
Marietta says
When do you use the Parmasan Cheese?
Karin and Ken says
Add the parmesan cheese with the eggs, half of the shredded cheese and the shredded, dried zucchini! We love this recipe. Please let us know what you think if you try it! All the best. Karin
Becky says
When you say tomato sauce, do you mean plain tomato sauce in a can? Or do you mean a jar of prego, etc?
Karin and Ken says
Both will work beautifully. I actually use whatever I have on hand! Please let me know what you think if you try it. We love this recipe! Take care and all the best. Karin
Bert says
Made this dish for dinner . Was awesome, hubby said its a keeper
Karin and Ken says
Awesome! So glad to hear it. Thank you so much for letting me know. You made my day! Hopefully you find some other recipes on our site that you enjoy as well! Take care and all the best. Karin
Anonymous says
I made this last week and it was a hit. I used spaghetti sauce in stead of tomato
Karin and Ken says
So glad to hear you enjoyed this recipe! We love it around here! Thank you for letting us know how you changed the recipe as well! Sharing helps everyone! Including us! Take care and all the best. Karin