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Zucchini Beef Bake Recipe

Zucchini Beef Bake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6-8 servings


  • 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 small-curd cottage cheese
  • 1 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 (4 ounces) shredded cheddar cheese


  • 1. In a large saucepan, bring water to a boil. Add the 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 skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
  • 3. Arrange half of the zucchini in a greased 13-in. x 9-in. baking dish. Top with meat mixture. Arrange remaining zucchini over top; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted. Yield: 6-8 servings.

Nutritional Facts

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

Reviews for Zucchini Beef Bake

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Reviewed Aug. 21, 2014

"Excellent recipe. I substituted turkey meat, plus added mushrooms and spinach. It was delicious"

Reviewed Dec. 18, 2011

"I have made this a number of times, it's quite good. Make sure you hardly boil the zucchini or they will be soggy."

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