Hi foodies! My mom has been making this recipe for as long as I can remember. I recently decided to make this recipe together with Eden and now I’m sharing it with all of you!
This recipe feels healthier and swaps out mashed potatoes with diced zucchini instead. I hope you like this recipe as much as I do!
This recipe came from a cook book but neither my mom nor I know which cookbook. All we have is literally a photocopy of this recipe with no cook book title or any other details about the source. This is the “Zucchini Casserole” recipe from page 393 that I’ve taken to calling Zucchini Shepherd’s Pie. If you know where this recipe came from, be sure to leave a comment 🙂
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- 6 small zucchini diced
- 1 pound ground beef
- 1/2 cup onion, chopped
- 1/2 cup dry breadcrumbs
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 4 tablespoon butter, melted
- 4 tablespoon flour
- 2 cups milk
- 1 cup sharp Cheddar cheese, grated
- 1 tablespoon Parmesan cheese, grated
- 1/2 cup dry breadcrumbs
- 2 tablespoon butter, melted
Ingredients
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Cook zucchini in water until tender. Drain well.
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Cook beef and chopped onions together until beef is browned. Remove excess fat. Stir in 1/2 cup (125ml) breadcrumbs, salt, pepper, garlic and parsley. Remove from heat.
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In a saucepan, blend 4 tablespoons (60ml) butter and flour. Add milk gradually, stirring constantly, and continue to cook over medium heat until smooth and thickened. Add Cheddar cheese, and stir until melted. Add milk mixture to meat.
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In a greased 6 cups casserole, placed half of zucchini, followed by half of meat mixture. Then layer remainer of zucchini, and remainder of meat.
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Combine 1/2 cup (125ml) breadcrumbs, Parmesan cheese and 2 tablespoons (30ml) butter. Sprinkle on top of casserole.
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Bake, uncovered, at 350F (180C) for 45 minutes.
That’s it from me! Hope you enjoy this recipe and please leave any recipes in the comments below. Feel free to also follow along my Instagram page where I update daily with what I’m up to!
Written by Grace Yeung
Edited by Eden Yeung
