Beef and Zucchini Bake
This is a great way to use up summer vegetables such as zucchini. It's a very flexible recipe and very yummy.
Ingredients
Serves: 8
- 500g beef mince
- 1/4 cup olive oil, divided
- 4 zucchini, cut into 1cm cubes
- 1 red capsicum, chopped
- 1 large green chilli, seeded and chopped
- 4 cloves garlic, minced
- 4 spring onions, chopped -- white and green parts separated
- salt and pepper to taste
- 3 tablespoons tomato paste
- 4 teaspoons chilli powder, or to taste
- 2 teaspoons ground cumin, or to taste
- 1 (400g) tin black beans, rinsed and drained
- 1 (400g) tin kidney beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup chopped fresh coriander
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Cook and stir the beef mince in a frypan over medium heat until brown and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain off excess grease. Set the beef aside.
- Preheat oven to 200 degrees C. Spread the bottom of a 20x30cm baking dish with about 1 teaspoon of olive oil.
- Pour the remaining olive oil into a large frypan over medium-high heat and cook and stir the zucchini, red capsicum, green chilli, garlic and the white parts of the spring onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper and mix in the tomato paste, chilli powder and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.
- Stir in the browned beef mince, black beans, kidney beans, corn and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary and spread the mixture into the prepared baking dish. Top with remaining 1/4 cup of Parmesan cheese and cover the dish with foil.
- Bake in the preheated oven until bubbling in the centre, 20 to 25 minutes; remove the foil, return to oven and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining spring onions (green tops) and coriander over the top.
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Reviews and Ratings
Global Ratings:
(16)
Reviews in English (12)
This was a very good recipe although kindof time consuming to make. My son thought it was too spicy but it was a great recipe for the adults! - 11 Aug 2010 (Review from Allrecipes USA and Canada)
Great recipe for using up garden zucchini! I made a few adjustments - added 2 jalapeno peppers, used less olive oil and a lot more cumin. Otherwise followed recipe. Will make again but next time, I probably won't put it in the oven since I think it is great just as a stir fry. Great with diced tomatoes and lots of fresh cilantro on top. - 07 Aug 2011 (Review from Allrecipes USA and Canada)
I really liked this.. I used ground turkey and probably more zucchini than the recipe called for. I forgot the corn and topped this with a mexican cheese blend. I have some leftovers so it hink I will put them in wraps and have them for work lunches next week. Made this again...almost 3 years later, Subbed hominy for corn and used chicken,. Stll delish. I like that it doesnt use a lot of cheese - 20 Aug 2010 (Review from Allrecipes USA and Canada)
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