Cheesy Zucchini Spaghetti Casserole – Mel’s Kitchen Cafe

This scrumptious tacky zucchini spaghetti casserole comes collectively quick and is the right approach to make use of up that backyard recent zucchini!

I’m telling you, in case you dismiss “zucchini” and/or “casserole,” you’ll be lacking out on one of many tastiest recipes of the yr.

This simple zucchini casserole has turn out to be considered one of our household’s favourite meals. Zero grumbling. The one downfall is discovering the seven of us combating during the last bits within the pan.

Baked Zucchini Crust

The bottom of this tacky casserole is:

• shredded zucchini (we’ll discuss extra about this in a sec)
• eggs
• Parmesan cheese + mozzarella cheese

It’s not a mistake: there’s no flour, bread crumbs or every other “dry” elements wanted.

A very powerful a part of the method is to sprinkle the shredded zucchini with a contact of salt, let it sit for a bit, after which squeeze out the surplus moisture. The zucchini must be actually dry earlier than utilizing within the recipe.

PRO TIP: I salt the zucchini and let it relaxation in a colander for 10-Quarter-hour, after which I get proper in there with my fingers and squeeze the zucchini dry so the surplus liquid drains out the underside of the colander into the sink.

To assemble:

1. press the zucchini combination firmly and evenly into the underside of a greased pan.
2. bake the zucchini layer till golden across the edges (whereas it bakes make the easy spaghetti sauce).
3. unfold the sauce over the zucchini layer.
4. sprinkle with shredded mozzarella and bake till golden and bubbly.

A Observe In regards to the Crust

You possibly can see that the zucchini crust within the baked casserole shouldn’t be overwhelming; it’s pretty skinny. The meat sauce offers many of the girth on this dish (with serving to hand from the cheese)

I like the ratios of crust to sauce to cheese. However be at liberty to mess around with quantities. The zucchini layer might simply be elevated for a thicker layer. Similar with the sauce.

You may additionally simply make this meatless (including mushrooms instead of the meat can be scrumptious!).

A Very Worthy Casserole

My exuberance over this somewhat unassuming tacky zucchini spaghetti casserole is endless. It’s completely improbable.

Earlier than my backyard was burgeoning with zucchini, I used to be shopping for zucchini in basket masses on the grocery retailer, even low season, so I might make this recipe weekly (and in addition as a result of I firmly consider in making zucchini bread yr spherical).

Within the everlasting quest to seek out new methods to make use of up zucchini, this casserole ranks very, very excessive on the high of worthy endeavors. I hope you like it as a lot as we do!

One Yr In the past: My Favorite Chicken Salad
Two Years In the past: Jalapeño Cheddar Turkey Burgers 
Three Years In the past: My Favorite Cherry Pie in the History of Ever 
4 Years In the past: Steak Fajitas with Chipotle Sour Cream
5 Years In the past: The Best Zucchini Muffins {Whole Grain}
Six Years In the past: BBQ Chicken Salad Cilantro Lime Rice Bowls 
Seven Years In the past: Skillet Turkey Meatballs with Lemon Rice
Eight Years In the past: Brookies {Brownie + Chocolate Chip Cookies}
9 Years In the past: The Best Lemon Bars 
Ten Years In the past: Fudgy Brownies {Homemade Brownies Like The Boxed Mix!} 

Tacky Zucchini Spaghetti Recipe

Yield: 6 servings

Prep Time: 40 minutes

Cook dinner Time: 40 minutes

Whole Time: 1 hr 20 minutes

Tacky Zucchini Crust:

• 4 cups packed, shredded zucchini (about 3-4 small/medium zucchini) – see be aware
• ½ teaspoon salt
• 2 massive eggs
• ½ cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Sauce + Cheese:

• 1 to 1 ½ kilos lean floor beef or floor turkey
• ½ cup finely chopped onion
• ½ teaspoon salt
• pinch black pepper
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 28-ounce can crushed tomatoes
• 1 cup shredded mozzarella cheese

• Preheat the oven to 400 levels F.

• Place the zucchini in a colander set within the sink or on a plate and sprinkle with salt. Toss. Let the zucchini stand for 10-20 minutes.

• Utilizing your fingers, get proper in there within the colander and squeeze handfuls of shredded zucchini till the surplus moisture is wrung out (mainly, till it would not drip like loopy if you squeeze handfuls collectively). It’s best to have about 2 cups (345 grams) of shredded zucchini if you’re performed.

• Place the shredded zucchini in a medium bowl. Add the eggs, Parmesan and mozzarella cheeses and stir with a rubber spatula till properly mixed.

• Frivolously grease a 9X13-inch (or barely smaller) baking dish with cooking spray.

• Press the zucchini combination firmly and evenly into the underside of the ready pan. Bake for 20 minutes.

• Whereas the zucchini bakes, warmth a 12-inch nonstick skillet over medium warmth and add the bottom beef, onion, salt and pepper. Cook dinner the bottom beef, breaking into small items, till now not pink. Drain extra grease.

• Add the tomato paste, basil, and oregano. Stir and cook dinner over medium warmth for 30 seconds or so till scorching. Stir within the crushed tomatoes and simmer for 5-6 minutes.

• Take away the casserole from the oven. Pour the meat sauce excessive. Sprinkle with mozzarella cheese and return to the oven and bake for 15-20 minutes till effervescent.

• Let relaxation for 5-10 minutes earlier than serving.

Zucchini: I shred the zucchini for this recipe on the massive holes of the field grater (or meals processor shredding disc). 

Serving: 1 serving, Energy: 855kcal, Carbohydrates: 149g, Protein: 56g, Fats: 18g, Saturated Fats: 7g, Ldl cholesterol: 115mg, Sodium: 3390mg, Fiber: 39g, Sugar: 90g

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Recipe Supply: tailored from a recipe despatched to me by a reader, Savanna M (thanks!) by means of Taste of Home