Zucchini-Crusted Meaty Hot Dish

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,

1. Lightly spray an 8x8” pan with cooking spray; set aside. Preheat oven to 400°.
2. 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.
3. Add dry zucchini to a medium bowl; then add eggs and Parmesan cheese.
   
4. Press zucchini mixture evenly into prepared pan. Sprinkle with 1/4 cup Cheddar.
5. Bake, uncovered, for 25 minutes.
   
6. Meaty Topping: Cook ground meat over medium heat for a few minutes
7. Then add onion and peppers and cook until almost transulent; add mushrooms. Drain mixture if needed.
   
8. Add tomato sauce and stir until combined. Taste and season with salt and pepper only if needed.
   
   
   
   
9. Spoon on top of baked zucchini zucchini layer.
   
10. 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,

1. Lightly spray an 8x8” pan with cooking spray; set aside. Preheat oven to 400°.
2. 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.
3. Add dry zucchini to a medium bowl; then add eggs and Parmesan cheese.
4. Press zucchini mixture evenly into prepared pan. Sprinkle with 1/4 cup Cheddar.
5. Bake, uncovered, for 25 minutes.
6. Meaty Topping: Cook ground meat over medium heat for a few minutes.
7. Then add onion and peppers and cook until almost transulent; add mushrooms. Drain mixture if needed.
8. Add tomato sauce and stir until combined. Taste and season with salt and pepper only if needed 
9. Spoon on top of baked zucchini zucchini layer.
10. 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.