baked zucchini casserole

Baked zucchini casserole recipe, prepared Mediterranean-style. Layers of zucchini, carrots, onions w/ a perfectly spiced meat sauce. Low Carb. Gluten Free.

Mediterranean-Style Zucchini Casserole Recipe

Private Reserve Greek extra virgin olive oil

yellow onion, halved (chop half of the onion

garlic cloves,

lb beef turkey

Salt and pepper

tsp allspice

tsp sweet Spanish paprika

nutmeg

tomatoes

tomato paste

water

carrots, sliced into thin rounds

parsley

In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).

Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.

Now season with allspice, paprika, and nutmeg. Stir to combine.

Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.

Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.

Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.

Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.

This is my kind of meal! I love that you have the veggies and protein all in one!

Loved it. We added spinach, broccoli, mushrooms, and olives to ours.

Ice nice to have more ideas for zucchini. Looking forward to a low-carb casserole!

Gorgeous colorful dish with so much flavor!!!

What a beautiful dish. Very healthy and perfect for a weekend after coming from the gym.

Hi Suzy,
Made this tonight and found it OK but I found it needs something to lift it. I'm so used to your recipes being flavour explosions however this was nice but not as I expected. I did add the Allspice but it wasn't mentioned in the instructions. 
I will make this again but spice it up a bit. 
I love your site and use your recipes every week, your enthusiasm for Mediterranean cuisine is intoxicating.
Thanks and keep up the good work.

I'm somewhat embarrassed here.  I've been making your recipes for awhile now and I love every single one I have tried but until today, I hadn't taken the time to thank you!  Last night I made the Mediterranean style zucchini casserole and it was absolutely delicious!  I just finished the leftovers for breakfast and it was even better the second day.  I used ground turkey since that's what I had on hand and I also tossed in some chickpeas to up the fiber.  Like many of your recipes, the ingredients are almost always on hand and the blend of flavors and spices are wonderful.  Many thanks again for your time and efforts!  Please keep your recipes coming...

Baked Zucchini Casserole a delicious and nutritious dish that is perfect for summertime. This recipe for zucchini casserole is a simple dish to make and a great way to use up any excess zucchini from your garden or local farmers&#039; market.

Baked Zucchini Casserole

biscuit mix

parmesan cheese

TBSP parsley

oregano

½ tsp dried basil

salt

eggs

vegetable oil

onion

zucchini (thinly sliced)

Prep: Begin by getting the oven preheated to 350°F. Then, grease a 9x13 baking dish with non-stick cooking spray and set it aside.

Prep the veggies as well, chop the onion into small pieces and wash and slice the zucchini into thin chunks as well. Set the vegetables aside.

Assemble: In a bowl, combine the biscuit mix, parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined.

Stir in zucchini. Transfer to a greased 9x13 baking dish.

Bake: Bake for 30-35 minutes or until golden brown and set. Top with additional parmesan cheese and let cool for about 5 minutes. . Cut into squares, serve and enjoy!

Absolutely delicious! Can't wait to make again.

I usually make the same old side dishes, so I was looking forward to switching it up! This was fantastic! So tasty and easy to make!

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Baked Zucchini Casserole

Top 2 baked zucchini casserole recipes from across the web

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Mediterranean-Style Zucchini Casser...

Baked Zucchini Casserole

The most viewed baked zucchini casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine