My Smoko Break: Zucchini casserole

JUST another dinner idea loved by the family with a fresh green salad.

Also freezes well.

You will need:

Four cups of grated, unpeeled zucchini. (I used two large zucchinis to equivalent this amount).

Half a teaspoon salt and pepper.

Two large eggs.

Half a cup of grated parmesan cheese.

Three cups of grated cheddar cheese.

1kg of beef mince.

One chopped onion.

One large can of tomatoes in sauce.

One medium green or red capsicum, chopped.

Preheat oven to 180 degrees. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.

Combine zucchini with eggs, parmesan and half of the cheddar cheeses. Press into a greased lasagne baking dish. Bake for about 20 minutes.

Meanwhile, in a large saucepan, or frying pan, cook the beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add capsicum. Bake until heated through, about 20 minutes longer.

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