Shepherd’s Zucchini Casserole
Description:
This dish combines seasoned ground meat and vegetables, topped with a savory zucchini-cheese topping, then baked until golden and bubbly. Perfect for using up summer zucchini!
Ingredients:
For the meat layer:
1 lb ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1/2 cup frozen peas (optional
1/2 cup corn (optional)
2 tbsp tomato paste or 1/2 cup crushed tomatoes
1 tsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper, to taste
For the zucchini topping:
3 medium zucchinis, shredded (about 4 cups)
2 eggs, beaten
1 cup shredded cheddar cheese
1/2 cup grated Parmesan
1/2 cup breadcrumbs (optional for structure)
Salt and pepper to taste
Instructions:
Preheat oven to 375°F (190°C).
Cook the meat mixture:
In a skillet, cook ground meat over medium heat until browned. Drain excess fat.
Add onion, garlic, and carrot. Cook 5–6 minutes, until softened.
Stir in tomato paste, Worcestershire sauce, thyme, peas, and corn.
Season with salt and pepper. Simmer for 5 minutes. Set aside.
Prepare the zucchini topping:
Place shredded zucchini in a clean towel and squeeze out as much liquid as possible.
In a large bowl, combine zucchini with eggs, cheeses, breadcrumbs, salt, and pepper.
Assemble
Spread meat mixture in the bottom of a greased 9×9 or 8×11 baking dish.
Spread zucchini mixture evenly over the top.
Bake
Bake for 30–35 minutes, until the top is golden and set.
Let rest for 5–10 minutes before serving.
Tips:
Add crushed red pepper or hot sauce for a spicy kick.
Swap in lentils for a vegetarian version.
Use mozzarella or pepper jack for a different cheese flavor.