Erin's Summer-Fresh Zucchini Casserole

This recipe was brought to you by ErIn Matheson, Chiropractic Assistant.


There are many reasons to love summer time. One of the main reasons is because I love the fresh fruits and vegetables that are available locally. Growing up I didn’t like many vegetables. As I grew up, I realized how important fruits and vegetables are for good health and wellness and I now try to incorporate both into every meal, even if it is just some spinach in a smoothie, or throwing a few berries in with my yogurt. 


One of my favourite things to make is jam-packed with summer-fresh vegetables is Homemade Zucchini Casserole. I love this dish because it can be made with a wide variety of ingredients, allowing the dish to be different each time you make it by modifying the vegetables or meat that you prefer.. This is not a very heavy meal, but it makes you feel full and can be great with a salad. 



  • 4 cups of unpeeled shredded zucchini 

  • 2 eggs

  • 1 teaspoon of salt

  • 2 cups of grated Parmesan cheese

  • 1 cup shredded cheddar cheese (divided)

  • 2 cups of shredded mozzarella (divided)

  • 1 lbs of ground beef

  • 1 tablespoon of minced garlic 

  • Salt and pepper

  • 1 onion chopped

  • 15 oz of tomato sauce (homemade or can) with oregano and basil 

  • Medium green pepper, seeded and chopped

  • 1 cup of sliced mushrooms 


  • Grease a 13x9 pan 

  • Shred zucchini and please in strainer and sprinkle with salt. Drain for 10 minutes and squeeze out remaining moisture. 

  • Combine zucchini with eggs, Parmesan, half the cheddar and mozzarella cheese

  • Press into pan and bake at 400 for 20 minutes. 

  • meanwhile, brown ground beef with garlic  Green pepper and onions this season with salt and pepper. Drain any fat and add and mix the tomato sauce. Spoon over baked zucchini mixture. Place a layer of mushrooms over top and top with remaining cheeses.

  •  Return to oven. Bake for another 20 minutes