Zucchini Meatloaf

Finding herself with a number of rather LARGE zucchini’s on her hands, Backyard Bounty Co-op member Nina Kerr-Bryant adapted this recipe, to the delight of her friends and family. We passed the recipe out at our market booth to anyone looking to purchase the “horrifyingly large” squash.



3 cups chopped zucchini, from that horrifyingly large squash you just found
2 small onions, chopped
2 tomatoes, chopped, or one 7-½ ounce can tomatoes, drained
1 tablespoon olive oil
1 egg
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon dried sage (or 1 ½ teaspoons fresh sage, minced)
½ to 1 cup soft bread crumbs
1 ½ pounds ground beef


Sauté zucchini, onions & tomatoes in oil; simmer until tender.  Cool, drain & mash.  Beat egg; stir in Worcestershire sauce, garlic, seasonings, & mashed vegetables.  Add bread crumbs & ground beef; mix well.

Let stand at room temperature for 30 minutes, then pack into oiled loaf pan, mound on top, & bake at 325 degrees for 1 ½ hours.  Drain off accumulated fat.  (Alter-native suggestion:  form into loaf on roasting pan grate to let the fat drain into the drip pan.)  Let stand at room temperature for 15 minutes before slicing.  Serves 8.

Freely adapted from The Zucchini Cookbook by Paula Simmons by our grower Janina, who says, “I accidentally left the Worcestershire sauce out of this meatloaf & my family still loved it!”


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