Recipe: Zucchini Hamburger Casserole

This is a slightly modified version of a recipe that appeared in the Great Falls Tribune during the last couple weeks. It turned out well, although I might tinker with it a bit more.

Zucchini Hamburger Casserole

  • 1-1/2 lbs chopped zucchini
  • 1 lb hamburger
  • 1/2 cup chopped onion
  • 1 Tbsp garlic powder
  • 1 Tbsp dried parsley
  • 1 tsp dried thyme
  • 1/4 cup all purpose flour
  • 1/4 cup unsalted butter
  • 2 cups milk
  • 8 oz (2 cups) shredded cheese, something that melts fairly well like mild cheddar or monterey jack
  • 1 Tbsp Worcestershire sauce
  • dash of cayenne pepper
  • Optional: 2 Tbsp shredded Parmesan cheese

Boil zucchini in salted water for 5 minutes, drain and set aside

Cook hamburger and onion together in a large frying pan until hamburger is browned. Stir in dried garlic, thyme, and dried parsley, remove hamburger from pan. Drain off & discard any extra grease remaining in the pan.

Melt 1/4 butter in frying pan, sprinkle with 1/4 cup flour and stir 5-10 minutes or until bubbling and starting to smell fragrant. Whisk in 2 cups milk and 8 oz shredded cheese. Stir until everything is melted and incorporated, then let cook another 5-10 minutes, stirring occasionally, until mixture starts to bubble.

Add hamburger mixture, Worcestershire sauce, and cayenne pepper to cheese mixture, stir until combined.

In pan, spread 1/2 of zucchini on bottom, then 1/2 of hamburger and cheese mixture, then remaining zucchini, then top with remaining hamburger and cheese. Sprinkle Parmesan cheese over the top, if using.

Bake at 350 for 30-35 minutes.

Possible future variations:

  • Use more zucchini.
  • Add other vegetables to zucchini part, such as thinly sliced celery or shredded carrots.
  • Instead of boiling vegetables, lightly saute them for a few minutes. This would reduce the number of pans used to just one (the large frying pan).
  • Use crescent rolls to create crust in the baking dish before adding in zucchini & hamburger cheese mixture. The crescent rolls should cook fine with the filling, this method also works for the Italian Zucchini Pie recipe I make from time to time (recipe here, I’ll probably repost it in its own post one of these days).

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