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“If you like zucchini then this recipe is for you. My sister made it first and has been one of my favorites since. It's does take some prep time but is easy to put together and well worth is. My boyfriend just loves this meal.”
READY IN:
1hr 30mins
SERVES:
9-12
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 2 medium zucchini
  • 1 (32 ounce) jar spaghetti sauce (I use Ragu with sugar added to cut back on the acid)
  • 2 cups Italian style breadcrumbs
  • 2 eggs
  • 3 tablespoons milk
  • 1 cup flour
  • 1 lb ground beef
  • 2 -4 cups mozzarella cheese (depending on your taste)

Directions

  1. Slice the zucchini into rounds (medium in thickness).
  2. Beat eggs in a bowl and add milk.
  3. Toss the zucchini in the flour, then egg and milk mixture and then the bread crumbs. I do about 5-8 slices at a time depending on how I cook them.
  4. You have a couple options at this point. I deep fry my zucchini and feel I get the most flavor this way. You can also pan fry then by heating olive oil in a frying pan or, you can also bake them at 350 until tender. There is no need to grease the sheet.
  5. Repeat this process until all the zucchini is cooked. I place them on a plate lined with paper towels (to absord some of the oil) as I take them out. Set aside.
  6. Cook the ground beeg in a large pot and drain.
  7. Stir in sauce (add in sugar and other spices to your taste).
  8. In a 13 x 9 pan spread the sauce mixture in the bottom.
  9. Add a layer of the zucchini.
  10. Add another layer of sauce then a layer of zucchini.
  11. Repeat until all zucchini is used.
  12. Top with Mozzarella Cheese.
  13. Bake at 350 for about 30 - 45 minutes or until cheese is melted to you taste).
  14. Cool for 15 minutes and server.

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