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

I’m telling you, when 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 develop into considered one of our household’s favourite meals. Zero grumbling. The one downfall is discovering the seven of us preventing over the past bits within the pan.

Baked Zucchini Crust

The bottom of this tacky casserole is:

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

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

Crucial 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 straightforward spaghetti sauce).
3. unfold the sauce over the zucchini layer.
4. sprinkle with shredded mozzarella and bake till golden and bubbly.

A Be aware Concerning the Crust

You may see that the zucchini crust within the baked casserole is just not overwhelming; it’s pretty skinny. The meat sauce supplies a lot of the girth on this dish (with a superb serving to hand from the cheese)

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

You might additionally simply make this meatless (including mushrooms rather than the meat could be scrumptious!).

A Very Worthy Casserole

My exuberance over this moderately unassuming tacky zucchini spaghetti casserole is never-ending. It’s completely incredible.

Earlier than my backyard was burgeoning with zucchini, I used to be shopping for zucchini in basket hundreds on the grocery retailer, even low season, so I may make this recipe weekly (and in addition as a result of I firmly imagine 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 prime of worthy endeavors. I hope you like it as a lot as we do!

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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 notice
• ½ teaspoon salt
• 2 giant 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 does not drip like loopy while you squeeze handfuls collectively). You need to have about 2 cups (345 grams) of shredded zucchini while you’re completed.

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

• Calmly 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 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: 315kcal, Carbohydrates: 14g, Protein: 34g, Fats: 14g, Saturated Fats: 8g, Ldl cholesterol: 139mg, Sodium: 974mg, Fiber: 3g, Sugar: 9g

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

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