Every year we get an abundance of fresh zucchini from our backyard garden. We’re not huge fans of it, but do enjoy it in particular recipes like this Baked Zucchini Parmesan. This recipe is fairly simple to toss together with 20-30 minutes of baking time. It will make 4-6 servings depending on the size of the zucchini.
Baked Zucchini Parmesan with Ground Beef and Bacon
1 medium to large zucchini
3/4 lb. lean ground beef, browned
2-3 slices of bacon, cooked and crumbled
olive oil
1 cup seasoned dry bread crumbs
1/4 cup shredded Parmesan cheese
1/4 cup shredded Mozarella cheese
1/4 cup shredded Tex-Mex cheese blend
salt and ground black pepper – to taste
1-2 tsp. Italian Seasoning Blend
1 tsp. Parsley
Preheat oven to 375 degrees F.
Drizzle olive oil in the bottom of the baking dish. Set aside.
Wash the zucchini thoroughly. Use a knife to remove 1 1/2″ from each side. Cut it in half widthwise to make it easier to handle. Cut each piece into quarters and then halves. Basically, the pieces should look like dill pickle spears (for reference). Place them skin side down in the prepared baking dish, with sides completely touching! Make sure they’re nestled together tightly.
Drizzle additional olive oil over the top. Spoon the cooked ground beef on top of the wedges. Place seasoned bread crumbs in a measuring cup and drizzle them over top of the ground beef.
In a bowl combine together the 3 shredded cheeses, the salt, ground black pepper, Italian seasoning blend, and parsley. I just toss it all together using my hands. Sprinkle this mixture on top of everything else in the baking dish. Finally, sprinkle on the cooked and crumbled bacon.
Place baking dish in a preheated 375 degrees F oven and bake for 20-30 minutes. Baking time will vary depending on the thickness of the zucchini. It’s done when it’s fork tender, not mushy! Remove from oven and let stand for 5 minutes before serving.
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This casserole looks like a good recipe to keep. I love the combination of zucchini, beef, bacon and cheeses.
My neighbor gives me zucchini every year from her garden and this looks like such a good way to use it. Looks so delicious.
this looks and sound so good and easy to make. I like the small zucchini and hate the big ones.