Simple, inexpensive and tasty, this Hamburger Zucchini Bake is my new favorite way to eat zucchini! The tomatoes are so pretty and give it a nice pop of flavor.
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My go-to recipe when I have zucchini is my Crustless Zucchini Quiche. It’s super simple, inexpensive and filling, which makes it a winner for obvious reasons. But this year, since we’ve been blessed with super generous friends who’ve given us lots of zucchini, we were getting a little tired of that same dish over and over. I tried to compensate with a few zucchini desserts, but you can only eat so much sweet stuff. Well, at least if you don’t want to get mad at yourself when you step on the scales.
The last several times that I made my Crustless Zucchini Quiche, I kept imagining a version that included some meat and a hint of juicy tomatoes. I finally decided to play around a bit and see if I could come up with something. After a couple of attempts, I felt like I finally had it perfected, and we all thought that it was quite tasty!
Looking for a great place to get quality ground beef? Check out Savory Butcher! They are a growing company and aren’t available in all areas, but are slowing expanding their market! They regularly have ground beef for $2.99/lb. And they also have boneless, skinless chicken breast for $1.99/lb. too!
Hamburger Zucchini Bake
INGREDIENTS:
- ½ lb. ground beef
- ½ onion, chopped
- 1 c. Bisquick (I use my homemade version!)
- ½ c. shredded Parmesan cheese
- 4 eggs
- ¼ c. canola oil
- 1 tsp. parsley
- ½ tsp. salt
- ½ tsp. basil
- ¼ tsp. garlic powder
- ¼ tsp. black pepper
- 3 ½ c. shredded zucchini, drained*
- tomatoes, sliced thin
– (This knife is my absolute favorite for slicing tomatoes! It’s also perfect for onions and other veggies.)
INSTRUCTIONS:
1. Brown ground beef and onion.
2. Mix all ingredients except zucchini and tomatoes in a bowl.
3. Stir in zucchini and pour into a greased 2 ½ to 3 quart baking dish.
4. Top with tomatoes.
5. Bake at 350° for 40 to 50 minutes or until center is set and top is lightly browned. **
NOTES:
* Make sure zucchini is drained well. Either put it in a colander or sieve and then squish out as much excess moisture as possible. If you don’t do this, your casserole will not set up!
** How you long you need to bake this depends on how deep your baking dish is. My dish is fairly small and makes a thick casserole, so I need to bake it at least 50 minutes. However if your dish is more shallow, you will need to reduce the baking time.
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