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Mom's Zucchini Casserole


These stuffed zucchini's are a delicious main dish. You can also use the leftover filling on top of toast topped with grated cheese to serve with aperitif.

Rate this recipe 2.4/5 (9 Votes)


  • 500g ground beef
  • Bechamel sauce (if buying ready made, about 2 cups)
  • aprx. 5 zucchinis
  • 200g grated cheese
  • 1 tbsp mustard
  • 1 tbsp 7-spice
  • black pepper
  • powdered garlic
  • chili powder
  • a pinch of cinnamon, nutmeg
  • ground coriander
  • cumin


Level of difficulty Easy
Cost Average budget


Step 1

Cut the zucchinis in half, lengthwise. Boil them or pop them in the microwave until the flesh is soft but not too mushy. Scoop out the flesh with a spoon. You can keep it to make something else, like an omelette, a puree, or a curry.

Step 2

In a pan, brown the ground beef with the spices according to your taste. Add the mustard and the Bechamel sauce, stir well.

Step 3

Fill the zucchinis with the meat stuffing, and top with the grated cheese.

Step 4

Bake in the oven at 180C for about 30 minutes or until the cheese is golden.


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Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce



  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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