It’s zucchini season, the perfect time to try this deliciously easy zucchini bake recipe!
While we haven’t grown as many as we have other years, we are still scrambling to eat as many as we can before the cold weather hits and we have to wait a whole year for more. So when my kids oohed and ahhed over a zucchini recipe on a recent episode of River Cottage I pricked up my ears and later did a quick search and found this recipe for Bolognese Moussaka.
My kids call this easy dinner recipe ‘Zuc-agne’ (which is funny because most of them don’t like regular lasagne), but since I’ve simplified the recipe and taken out the cheese sauce I just call it Zucchini Bake. It really is one of the easiest, cheapest, quickest dinners on our menu plan at the moment.
I always make a double or triple batch of bolgenese sauce when I’m cooking and this is a perfect way to use it all up without being bored out of your brains with yet another meal of spag bol. This works just as well with a meat based sauce as it does with our ‘lentil-ese’ and I think it would be just as lovely with a plain tomato and herb sauce too.
An one last tip – if you have one child who doesn’t like the zucchini much like I do, you can easily cook some pasta and just spoon some of the cheesey bolognese sauce, minus the zucchini, over the pasta.
Please note: this recipe uses Australian measurements and cooking temperatures, if you need to convert measurements or temperatures this website is useful.
If you liked this easy family dinner recipe you might like to check out these budget friendly dinner ideas too.