Beef and Zucchini Bake

    1 hour 10 minutes

    This is a great way to use up summer vegetables such as zucchini. It's a very flexible recipe and very yummy.

    24 people made this

    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

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. 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.
    2. Preheat oven to 200 degrees C. Spread the bottom of a 20x30cm baking dish with about 1 teaspoon of olive oil.
    3. 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.
    4. 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.
    5. 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 in English (13)


    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)