Zucchini Beef Bake

Total Time

Prep: 20 min. Bake: 25 min.


6-8 servings

Updated: Sep. 30, 2022
Zucchini is a favorite vegetable for cooks because it can be used in countless ways. Here it teams up with ground beef, rice and cheese for a pretty, palate-pleasing meal.— Christy Saniga, Tacoma, Washington


  • 6 cups water
  • 4 cups sliced zucchini
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 cups cooked rice
  • 1 can (8 ounces) tomato sauce
  • 1 cup 4% cottage cheese
  • 1 large egg, lightly beaten
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese


  1. In a large saucepan, bring water to a boil. Add zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.
  2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
  3. Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with meat mixture and remaining zucchini; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.

Nutrition Facts

1 piece: 274 calories, 13g fat (7g saturated fat), 85mg cholesterol, 500mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 21g protein.

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