Ingredients
Zucchini Crust
- 4 cups unpeeled, shredded zucchini (from 4 small zucchini)
- 1/2 teaspoon salt
- 2 large or extra-large eggs
- 1 1/2 cups shredded provolone or mozzarella (about 8-ounce block for shredding)
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon black pepper
Meat Layer
- 1 pound ground beef (90% lean or 85% lean)
- 1 cup chopped yellow onion (from 1 medium onion or 1/3 large sweet onion)
- 1 1/2 cups marinara sauce without onions (plus extra for serving)
- 1 cup grated Pecorino Romano cheese
Topping
- 1/2 cup shredded provolone or mozzarella
- 4-5 fresh basil leaves
Instructions
- Prepare the Marinara Sauce: Ensure you have about a quart of marinara sauce prepared or purchased, preferably without onions. This can be made a day ahead.
- Preheat the Oven: Set your oven temperature to 400 degrees Fahrenheit to get it ready for baking the casserole.
- Shred the Zucchini: Rinse and dry the zucchini. Cut off the ends, then shred using a food processor with a shredding disc or a box grater. Measure 4 cups shredded zucchini, storing any extras properly.
- Draw Out Moisture from Zucchini: Place shredded zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to extract liquid. Meanwhile, grate the Parmesan and Pecorino cheeses and shred the provolone or mozzarella.
- Squeeze and Dry Zucchini: After 10 minutes, squeeze handfuls of zucchini over a bowl to collect moisture, then transfer to a clean kitchen towel. Roll and press firmly to remove excess liquid. Use paper towels to pat dry if needed.
- Make the Zucchini Crust Mixture: In a large bowl, combine the dried zucchini, beaten eggs, 1 1/2 cups shredded provolone or mozzarella, 1/2 cup grated Parmesan, and black pepper. Mix thoroughly and spread evenly in a greased 9x13-inch baking pan.
- Bake the Zucchini Crust: Place the pan in the preheated oven and bake uncovered for 20 minutes until edges are browned, the center is golden, and the crust feels firm.
- Prepare the Meat Layer: While the crust bakes, chop onions and cook with ground beef in a 12-inch skillet over medium-high heat, breaking up the meat until browned and onions are tender. Drain excess liquid.
- Combine Meat with Sauce and Cheese: Stir in 1 1/2 cups marinara sauce and 1 cup grated Pecorino Romano into the meat mixture. Heat for a couple of minutes, then spread evenly over the baked zucchini crust.
- Add Cheese Topping and Bake: Sprinkle 1/2 cup shredded provolone or mozzarella over the meat layer. Using oven gloves, return the pan to the oven and bake uncovered for 10 minutes until cheese melts and everything is heated through.
- Rest and Garnish: Let the casserole rest for at least 10 minutes to set. Meanwhile, rinse and dry basil leaves, stack, roll, and slice into ribbons. Sprinkle basil over each serving and ladle on extra heated marinara sauce.
- Store Leftovers: Refrigerate any leftover casserole and marinara sauce for up to four days.
Notes
- Use a food processor for quick and even shredding of zucchini.
- Removing moisture from zucchini is essential to avoid a soggy crust.
- Cooking the meat mixture thoroughly allows flavors to meld without excess liquid.
- This recipe works well with 90% lean ground beef to keep fat content moderate.
- Extra marinara sauce enhances serving options and adds moisture on the plate.
- Leftovers can be refrigerated for up to four days; reheat thoroughly before serving.
- Shredded leftover zucchini can be frozen for future use.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Calorie
