This Zucchini Casserole with Ground Beef is an easy, comforting dinner that's perfect for busy weeknights and for using up extra zucchini. Instead of layering zucchini slices, this recipe starts with a cheesy shredded zucchini base that bakes up firm and sliceable, then gets topped with a hearty ground beef and vegetable mixture, tomato sauce, and melty cheese.
If you love ground beef casseroles, try this French onion ground beef casserole next!
Recipe Essentials
- 🍽️ Course: Main Dish / Casserole
- ⏱️ Cooking Time: About 45 minutes
- 🍴 Servings: 4-6
- 🧄 Flavor Profile: Savory, cheesy, and comforting with classic Italian-style flavors
- 🍽️ Best Served With: A crisp green salad, roasted vegetables, or garlic bread for a complete meal
- 🧊 Make Ahead?: Yes, steps in this zucchini casserole with ground beef can be prepared ahead of time, and it reheats well for easy leftovers.
Summarize and Save This Content On
I love that this simple, family-friendly casserole delivers big flavor without being heavy or complicated. With a few smart techniques to prevent excess moisture, this zucchini and ground beef casserole comes out tender-not watery-and reheats beautifully for leftovers, just like my classic hamburger casserole.
If you're looking for a cozy, no-fuss way to turn zucchini and ground beef into a satisfying meal, this casserole is one you'll come back to again and again. Try this old-fashioned zucchini casserole for one of my favorite ways to enjoy zucchini as a side dish.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"This is now my go-to recipe whenever I have zucchini in the crisper. It's absolutely de-licious!"
-Marie
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Why This Recipe Works
- The zucchini base is shredded, not layered. Instead of layering zucchini slices, which often release water as they bake, this recipe uses shredded zucchini mixed with eggs and cheese. This creates a cohesive base that bakes up firm and sliceable rather than watery.
- Moisture is controlled at every step. Zucchini is salted and squeezed, the ground beef and vegetables are cooked and drained, and the casserole is baked uncovered. Each step removes excess liquid so the final dish sets properly without pooling moisture at the bottom.
- Parmesan adds flavor and strengthens the bake. Using a dry, aged cheese like Parmesan adds savory depth while reinforcing the structure of the zucchini layer as it bakes, helping the casserole hold its shape.
- A hearty ground beef and vegetable layer adds balance. Ground beef provides richness and protein, while onions, mushrooms, and sweet peppers add flavor and texture. Cooking everything before assembling ensures bold flavor without excess moisture.
Ingredients
- Eggs: Eggs are the binder that holds the zucchini base together. When baked, they firm up just enough to create a sturdy, sliceable layer, almost like a crust, so the casserole holds its shape instead of turning into a scoop-and-serve situation.
- Parmesan Cheese: Parmesan adds salty, nutty flavor and helps the zucchini layer bake up firm. Because it's a dry, aged cheese, it strengthens the structure of the casserole as it bakes, which helps prevent excess moisture from leaking out and keeps the base set instead of soft or watery.
- Zucchini: Fresh zucchini forms the base of this casserole. Removing as much moisture as possible keeps the casserole from becoming watery and allows the zucchini layer to bake up tender but set.
- Ground Beef: Ground beef adds richness and makes this a hearty, satisfying dinner. A lean or medium-lean ground beef works best. Be sure to fully cook and drain it before assembling the casserole, as excess grease can pool at the bottom and affect the final texture.
- Vegetables: Onion, Mushrooms & Sweet Peppers: These vegetables add flavor, color, and texture to the beef layer. Cooking them down first helps release moisture and prevents sogginess in the finished casserole.
- Tomato Sauce: Tomato sauce ties the beef and vegetables together and gives the casserole its classic, cozy flavor.
See the recipe card below for the exact quantities of each ingredient.
Use my air fryer rotisserie chicken to make this recipe. Check out my step-by-step guide on how to carve a rotisserie chicken to maximize the amount of meat harvested.
Variations
- Protein Swap: Use ground turkey or ground chicken for a lighter version, or Italian sausage for extra flavor.
- Sauce Options: Tomato sauce keeps it classic, but marinara adds more herb flavor, or for a creamy twist, swap in Alfredo sauce.
- Cheese Changes: Mozzarella creates a gooey, lasagna-style finish, while a blend of mozzarella and provolone adds extra melt. Monterey Jack works well for a slightly sharper bite.
- Extra Veggies: Add spinach, kale, or broccoli to the beef mixture. Sauté or wilt first so they don't release water while baking.
- Add Heat: Stir in red pepper flakes, diced jalapeños, or a splash of hot sauce for a spicier casserole.
- Lower-Carb Option: Use a no-sugar tomato sauce and full-fat cheese for a more keto-friendly zucchini casserole.
How to Make Ground Beef Zucchini Casserole
Step 1: Salt and Strain. Place the grated zucchini in a strainer, sprinkle with salt, and toss. Let it stand for 15 minutes over a bowl. The zucchini will release some of the excess liquid it holds.
Step 2: Make the Base. Mix the eggs, Parmesan cheese, and the shredded cheese in a medium-sized mixing bowl.
Step 3: Add the Zucchini. Squeeze out any extra moisture from the zucchini with a paper towel. Add the zucchini to the egg and cheese mixture.
Step 4: Add to Casserole Dish. Press the zucchini mixture into your prepared pan. Make sure it's evenly distributed.
Bake the zucchini layer uncovered for 25 minutes.
Step 5: Cook the Meat. Cook the mushrooms and onion over medium heat until they start to soften. Add the ground beef and cook until it's no longer pink, breaking it up with a wooden spoon as it cooks. Then add the diced bell peppers. Be sure to drain off any extra liquid in the pan.
Step 6: Make it Saucy. Add the tomato sauce and Italian seasoning to the beef mixture and stir to combine. Cook until heated through.
Step 7: Layer. Add the beef on top of the zucchini layer and spread it out until it's level. Sprinkle with cheese and add more or less to taste.
Step 8: Bake. Return the casserole to the oven to bake for 5 minutes longer, or until the cheese is melted. Remove it from the oven and allow it to rest for 10 minutes before slicing and serving. Pair it with this creamy cucumber salad to round out your meal.
Recipe Tips
- Salt and squeeze the zucchini thoroughly. Zucchini holds a lot of water. After salting, let it sit, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. The drier the zucchini, the firmer the casserole.
- Drain the beef and vegetables well. After cooking the ground beef, onion, mushrooms, and peppers, drain off excess grease and moisture. Extra liquid can pool at the bottom and make the casserole watery.
- Use a thicker tomato sauce. A thick, hearty sauce works best. Thin or watery sauces add unnecessary moisture and can prevent the layers from setting properly.
- Let the casserole rest before slicing. After baking, let the casserole rest for 10-15 minutes. This allows the layers to firm up and makes cleaner slices easier.
- Bake uncovered for best texture. Leaving the casserole uncovered allows excess moisture to evaporate and helps the cheese brown instead of steaming.
- Storing leftovers. Store any leftover zucchini casserole with ground beef in an airtight container or tightly covered dish in the refrigerator for up to 4 days or freezer for up to 3 months.
Serving Suggestions
This zucchini casserole with ground beef is hearty enough to serve on its own, but it also pairs well with a few simple sides.
Serve it with a crisp green salad or roasted broccoli and carrots to balance the rich, cheesy layers. For a more comfort-food style meal, add air-fried garlic bread or a warm dinner roll on the side.
It's an easy option for weeknight dinners, casual family gatherings, or make-ahead meals when you want something filling and reliable. For something sweet, bake up these strawberry chocolate cupcakes for dessert.
Recipe FAQs
Yes, you can absolutely make some of the steps for this zucchini casserole with ground beef recipe ahead of time. It works best if you prep it the right way. You can prep and bake the zucchini as well as make the beef mixture up to 24 hours in advance. Store them separately in the refrigerator. When you're ready to bake, remove the casserole from the fridge while the oven preheats, so it isn't ice-cold going in. Heat the beef mixture in a skillet, and then add the zucchini and top with the shredded cheese. Bake it as directed, adding a few extra minutes if needed since the zucchini base is starting chilled. This make-ahead approach keeps the zucchini from releasing extra water and helps the casserole bake up firm instead of watery.
Reheat individual servings in the microwave until warmed through. For larger portions, reheat them covered in a 350°F oven until hot. If reheating from frozen, thaw overnight in the refrigerator before warming. Because zucchini releases moisture as it sits, reheated casserole may be slightly softer, but the flavor remains just as good.
Be sure to salt and squeeze the zucchini thoroughly, drain the cooked ground beef and vegetables well, and use a thick tomato sauce. Baking the casserole uncovered also helps excess moisture evaporate.
No, not at all. Zucchini skin is tender and softens as it bakes. Peeling isn't necessary unless the zucchini is very large or overgrown.
Ground Beef Zucchini Casserole Video
Zucchini Casserole with Ground Beef
Equipment
Ingredients
Zucchini Base
- 3 small-medium zucchini shredded or grated , about 4 cups or 1 pound 5 ounces
- 2 teaspoon salt
- 4 large eggs
- 1 ⅓ cup parmesan cheese grated or shredded
- 3 cups cheddar cheese shredded
Meaty Middle Layer
- 1 ½ tablespoons oil
- 1 ½ pounds ground beef ground pork, sausage (no casings), chicken, or turkey also work
- ¾ cup onion chopped
- 2 cups mushrooms, fresh sliced
- ½ cup bell peppers green, orange, yellow or red, chopped
- 1 23-ounce jar tomato, pasta or spaghetti sauce, your favorite brand or flavor or 680 ml can, alfredo sauce works too!
- 1 ½ tablespoons Italian seasoning optional
Topping
- 1 ½ cups cheddar cheese or your favorite shredded, more or less to taste
Instructions
- Preheat your oven to 400 degrees. Prepare a 13x9 pan lightly coated with cooking spray. Set aside.
Zucchini Base
- Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes.
- Add eggs, parmesan cheese and the shredded cheese to a medium sized mixing bowl. Stir until combined. Set aside.
- Squeeze out moisture from zucchini with paper towel. Place dried zucchini in medium sized mixing bowl with eggs and cheeses. Stir to combine.
- Press, as evenly as possible, into your prepared pan. Bake, uncovered, for 25 minutes.
Meaty Middle Layer
- In a large skillet or saucepan, heat oil. Sauté mushrooms and onion over medium heat until start to soften.
- Add ground meat of choice, break it up and cook until no longer pink.
- Add peppers. Stir until blended. Drain to avoid bottom layer becoming soggy.
- Add tomato, pasta or spaghetti sauce. Stir until combined.
- Add to top of zucchini layer and adjust until as level as possible. Sprinkle with cheese and add more or less to taste.
- Bake for 5 minutes longer, until cheese is melted. Allow to rest for 10 minutes before slicing.
Video
Notes
- Salt and Squeeze the Zucchini: Zucchini contains a lot of moisture. After salting, let it rest briefly, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Drier zucchini helps the casserole bake up firm instead of watery.
- Drain the Beef and Vegetables: After cooking the ground beef, onion, mushrooms, and peppers, drain off excess grease and moisture. Too much liquid can collect at the bottom of the casserole.
- Choose a Thick Tomato Sauce: A thicker tomato sauce works best. Thin or watery sauces can add extra moisture and prevent the layers from setting properly.
- Rest Before Slicing: Let the casserole rest for 10-15 minutes after baking. This helps the layers firm up and makes slicing easier.
- Bake Uncovered: Bake the casserole uncovered so excess moisture can evaporate and the cheese can brown instead of steaming.
Kathy Jones says
I made this with ground chicken, and it's good. And even better the next day! I made it while the husband is off hunting. Hopefully, I get him to try it as he seems to have an aversion to things that are green in his food!
Karin and Ken says
My husband isn’t fond of green either and loves this casserole! I hope yours does too! All the best. Karin
Krystal says
I made this and it was absolutely delicious. I did modify the recipe a bit. I doubled the base ingredients and used an 11 x 9 pan. I used only 1 pound of ground turkey and about 18 oz. of tomato suace. Also, added some chopped basil and a sprinkle of hot pepper flakes, as we don't mind a bit of heat in our food. Used mozzarella cheese for the topping. This made about five servings for our family.
Karin and Ken says
Thank you for taking the time to comment! I’m so glad your family enjoyed it! All the best. Karin
Lynn says
Made this and it was delicious.
I doubled the zucchini layer and will definately do it again.
Thank you for posting.
Karin and Ken says
As always you’re most welcome. I try my best. This casserole is a longtime favorite. I’m so glad you enjoyed it! Take care. Karin
Teresa says
This recipe was absolutely delicious! My husband couldn’t quit raving about it. I used Italian sausage and 4 different cheeses because I had some I wanted to use up. I would definitely make this again.
Karin and Ken says
We enjoy this casserole all year ‘round too! It’s a wonderful fridge cleaner with so many options. I’m so glad you’ll make it again. All the best. Karin
Larry Wasinger says
How many calories are in this recipe and how much sodium?
Karin and Ken says
I apologize for not updating this recipe. It is updated now. All the best. Karin
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
Krystal says
When you say you doubled the zucchini base, did you double all the ingredients or just the amount of zucchini?
Karin and Ken says
She doubled all of the ingredients as do I. Enjoy. 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