Zucchini Beef Italiano

READY IN: 2hrs 10mins
Recipe by Mandy

I'm currently trying to "Spring Clean" my ever growing cookbook collection so am posting quite a few recipes here for safekeeping, this is one from a Leggo's Cookbook that I loved the sound of.

Top Review by Lindas Busy Kitchen

I used about 1 1/2 lbs. sirloin steak and cut it into cubes to make this. I omitted the mushrooms, only because I was having dinner with one of my neighbors and she doesn't like mushrooms. I used Hunt's spaghetti sauce, all but about 8 oz. of the lg. can. I used the individual little bottles of Sutter Home Merlot wine, which was an excellent choice. They come in a pack of 4 and I used the 1/2 c. and drank the rest while cooking :D I added about 1 tsp. Italian seasoning in place of the bay leaf, and it added lots of flavor! I used 1 c. Mozzarella and 1/2 c. fresh Parmesan. This was an excellent entree that I will have the pleasure of sharing with friends and family when I want to make something different that I know they will enjoy! Next time I serve it, I think I will have noodles or rice on the side to dip into the extra sauce in my plate. Just delicious! Thank you for sharing this recipe with us Mandy! Made for the 8th Annual Photo Swap. Linda

Ingredients Nutrition


  1. Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
  2. Melt the butter in a pan and brown the beef over high heat.
  3. Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
  4. Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
  5. Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
  6. Meanwhile mix the cheeses together.
  7. Take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.

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