It’s zucchini season! Yesterday I grated up several and
tried a couple of new recipes. The others were just okay but not blog worthy.
This one is definitely a keeper. Barry went back for seconds and asked for
leftovers today.
My version of this dish was inspired by recipes on Pinterest
, , , but I cut the cheese down significantly. Although I used beef other
ground meats (pork, turkey, etc.) should work, too.
Zucchini-Crusted Meaty Hot Dish Makes an 8x8” hot dish or double and assemble
in a 9x13” pan
Zucchini Crust
About 1 1/2 to 2 cups grated zucchini
1/2 teaspoon salt
1 egg
1/3 cup Parmesan cheese, grated
or shredded
About 1/4 cup+ grated sharp Cheddar cheese
3/4 lb. ground beef
3/4 cup onion, chopped
1 cups mushrooms, fresh, sliced
1/2 cup peppers—green, orange,
yellow or red, chopped
1 (8 oz) can tomato sauce
Salt and pepper if needed
Parmesan cheese, grated or
shredded for sprinkling
About 1/4 cup+ grated sharp Cheddar cheese,
- Lightly spray an 8x8” pan with cooking spray; set aside. Preheat oven to 400°.
- Zucchini Crust: Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes and then squeeze to remove most of the moisture.
- Add dry zucchini to a medium bowl; then add eggs and Parmesan cheese.
- Press zucchini mixture evenly into prepared pan. Sprinkle with 1/4 cup Cheddar.
- Bake, uncovered, for 25 minutes.
- Meaty Topping: Cook ground meat over medium heat for a few minutes
- Then add onion and peppers and cook until almost transulent; add mushrooms. Drain mixture if needed.
- Add tomato sauce and stir until
combined. Taste and season with salt and pepper only if needed.
- Spoon on top of baked zucchini zucchini layer.
- Sprinkle lightly with Parmesan and scatter the remaining ¼ cup Cheddar over the top. Bake 20 minutes longer, until heated through. Let rest about 10 minutes before serving.
Recipe without photos . . .
Zucchini-Crusted Meaty Hot Dish Makes an 8x8” hot dish or double and assemble in a 9x13” pan
Zucchini Crust
About 1 1/2 to 2 cups grated zucchini
1/2 teaspoon salt
1 egg
1/3 cup Parmesan cheese, grated or shredded
About 1/4 cup+ grated sharp Cheddar cheese
3/4 lb. ground beef
3/4 cup onion, chopped
1 cups mushrooms, fresh, sliced
1/2 cup peppers—green, orange, yellow or red, chopped
1 (8 oz) can tomato sauce
Salt & pepper if needed
Parmesan cheese, grated or shredded for sprinkling
About 1/4 cup+ grated sharp Cheddar cheese,
- Lightly spray an 8x8” pan with cooking spray; set aside. Preheat oven to 400°.
- Zucchini Crust: Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes and then squeeze to remove most of the moisture.
- Add dry zucchini to a medium bowl; then add eggs and Parmesan cheese.
- Press zucchini mixture evenly into prepared pan. Sprinkle with 1/4 cup Cheddar.
- Bake, uncovered, for 25 minutes.
- Meaty Topping: Cook ground meat over medium heat for a few minutes.
- Then add onion and peppers and cook until almost transulent; add mushrooms. Drain mixture if needed.
- Add tomato sauce and stir until combined. Taste and season with salt and pepper only if needed
- Spoon on top of baked zucchini zucchini layer.
- Sprinkle lightly with Parmesan and scatter the remaining ¼ cup Cheddar over the top. Bake 20 minutes longer, until heated through. Let rest about 10 minutes before serving.
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