Zucchini Bake is an amazing way to eat vegetables because everything is great and wonderful with this casserole. Made with pantry staples that you probably have on hand. This easy dish won’t last long and will always be an instant hit even for picky eaters. You can be sure that the whole family will love this in no time.
I eat my vegetables, but one thing is sure only with my signature. If you try some of my zucchini recipes like the Zucchini Parmesan, the Zucchini Casserole, Zucchini Fritters or the Zucchini Lasagna, you know that one thing is sure: these taste always amazing and are always are crowd-pleaser.
Why you know this Zucchini Bake is a winner
Take a look and you will see not only is the result super satisfying, it is also so easy to make.
Budget friendly: you can use leftovers or zucchinis from your garden if you grow some. This is really a great way to use them.
Pantry staples like tomato sauce make this dish so delicious and seriously so good.
Preparation is great as well: after a quick prep you mix everything together in bowl and bake it, yum. This is how I roll, friends.
You can see how fast everything comes together in a breeze (see step by step pictures), but oh dear the result is out of this world delicious.
What you need for this Zucchini Bake recipe
Apart from red pepper flakes for a little bit heat and oregano which goes so great with our tomato sauce you will need the following to make this Zucchini Bake:
Zucchinis: these provide an amazing texture and are so versatile. I cook them in olive oil a bit before, so the texture is great when baked. Also the olive oil makes these extra flavorful.
Onions and garlic: these both share a similar flavor profile and are just made for each other. While onions have a subtitle umami flavor and add a bit sweetness, garlic is the perfect companion to even enrich all the flavor components.
Tomato sauce and paste: I find sauce and paste it is what is all about when making this Zucchini Bake. Paste has a more prominent and concentrated flavor than sauce. Combining both is great for a robust and perfectly textured result.
Vegan ground beef: I can’t help myself, I’m just in love with the meaty texture, because it is just so hearty and delicious . Like you probably know from my Easy Homemade Lasagna or the Million Dollar Spaghetti.
Olives: I like to use black olives as they have a great prominent and intense flavor that I love in savory dishes.
Vegan feta and mozzarella shreds: feta adds creaminess and saltiness for another layer of deliciousness. Mozzarella is mild and creamy – perfect for even more cheesy sensation. Both make everything so good, so don’t skip any of them, yum.
How to make Zucchini Bake
You will need a 8×11 inch casserole dish. Start by preheating your oven to 410°F.
Also get a large frying pan or skillet ready that is large enough for cooking all the ingredients. Heat olive oil, then add garlic, diced onions and zucchinis. Cook them for 3 minutes on high.
Next, give the vegan ground beef to the pan and cook it for 2 minutes more. Mix with tomato sauce, tomato pasta, oregano, red pepper flakes, olives and a pinch salt and pepper.
Stir in 2/3 of the feta and mozzarella cheese shreds, then transfer to the casserole dish. Top with the rest of the cheeses on top, bake for around 15 minutes until melted.
Out of the oven, please wait for at least 5 minutes before serving the Zucchini Bake, so the textures and flavor can be better set.
Serve in bowls or on plates, or eat straight from your casserole dish.
Leftovers and freezer instructions
Leftovers can be stored in the fridge for around 4 days. Reheating can be done in the oven or microwave until everything is hot and yummy.
For freezing: let the Zucchini Bake cool down completely. Transfer to a freezer-safe container, as you know freezer burn is not a great thing. Will stay in the freezer for around 3 months. For reheating you can use the oven or microwave again.
- 2 large zucchinis, cut into cubes
- 3 Tbsp olive oil
- 28 oz tomato sauce
- 12 oz vegan ground beef
- 3 cloves garlic, minced
- 1/2 cup onions, roughly chopped
- 5 oz vegan mozzarella, shreds
- 1 heaping cup black olives, halved
- 6 oz tomato paste
- 2 tsp red pepper flakes
- 7 oz vegan feta, cut into cubes
- 1 tsp oregano
- salt, pepper to taste
- Preheat oven to 410°F and set a 8x11 inch casserole dish aside
- In a large skillet heat olive oil, add onions, garlic, and zucchinis. Cook properly for 3 minutes, then add vegan ground beef and cook for 2 minutes more.
- Add now the tomato paste, sauce, oregano, olives, a pinch salt and pepper and finally stir in two thirds of feta and mozzarella.
- Transfer to a casserole, top with remaining cheeses and bake 15 minutes. Wait 5 minutes before serving.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 624Total Fat: 39gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 72mgSodium: 2782mgCarbohydrates: 36gFiber: 9gSugar: 19gProtein: 42g