This simple cheesy zucchini and mince casserole is a great dinner option for the family and is the perfect pizza substitute. Without sacrificing any flavours, this dish is the ideal way to sneak in those vegetables and increase your fiber intake by utilising zucchini, carrot, capsicum and tomatoes.
This casserole makes excellent leftovers that taste even better the next day! Simple reheat in the microwave and make sure it is hot for those delicious flavours to come out.
This dish is also a great idea if you are trying to get rid of some ingredients from your fridge, particularly vegetables! I made this casserole with a zucchini base that I would recommend sticking to, however, when it comes to the toppings be creative! Since I am a bit of a basic margherita pizza lover, for this recipe I added carrots and red capsicum to keep it plain but not boring with extra flavours and I must say, I nailed it!
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Cheesy Zucchini & Mince Casserole
Serves: 6 Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins
5 medium zucchini, grated (squeeze out the moisture with a tea towel)
1 cup mozzarella cheese or tasty cheese, shredded
Salt and pepper to taste
1 teaspoon extra virgin olive oil
1 brown onion, diced
500g beef mince
1 large carrot, grated
400g (1 can) diced tomatoes
½ red capsicum, chopped
Preheat the oven to 180° C (fan forced).
In a wide baking dish, combine the zucchini, eggs, ½ cup shredded cheese, salt and pepper. One mixed together, flatten into the baking dish. Bake for 20 minutes.
In a large saucepan over a medium-high heat, heat the olive oil. Add the onion and stir until almost translucent. Add the beef mince and stir until cooked through.
Add the carrot, diced tomatoes, salt and pepper to taste. Stir for about 5 minutes or until the sauce begins to boil. Turn the heat off.
Spoon the mixture over the baked zucchini base and even the mixture out with a spoon. Sprinkle over the remaining ½ cup mozzarella cheese and capsicum. Bake for 20 minutes.
Rest for 5 minutes. Serve and enjoy!
Store this casserole in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (per serve):