30 Tips for Dreamy Zucchini Recipes at Home

Trim the ends off 600 g (1.3 lb) zucchini and cut it into 1 cm (1/2 inch) cubes, keeping the pieces roughly the same size so they cook evenly.

Spread the diced zucchini over a clean tea towel or in a colander, toss with 5 ml (1 tsp) of the salt, and let it sit for 10 minutes; you'll see beads of moisture on the surface, which is the excess water leaving that would otherwise make the bake watery.

Press the salted zucchini firmly with paper towels or the tea towel until it feels mostly dry to the touch, discarding the liquid that's pooled underneath.

Set the oven to 190°C (375°F) and make sure a rack sits in the middle position so the bake heats evenly top and bottom.

Peel and dice 150 g (1 medium) onion into small, even pieces, and finely mince 9 g (3 cloves) garlic; keep them separate since they go into the pan at different times.

Warm 15 ml (1 tbsp) of the olive oil in a large 30 cm (12 inch) oven-proof skillet over medium heat for about 1 minute, until it shimmers but isn't smoking.

Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it turns soft and translucent with lightly golden edges.

Stir in the minced garlic and cook for 30-45 seconds, just until it smells fragrant; pull it off the heat briefly if it starts to darken, since burnt garlic turns bitter fast.

Push the onion and garlic to one side, add 450 g (1 lb) ground beef to the pan, and break it up with a wooden spoon; cook for 6-8 minutes over medium-high heat until no pink remains, the meat is nicely browned in patches, and an instant-read thermometer inserted into the thickest clumps reads at least 71°C (160°F).

Tilt the pan and spoon off any pooled fat, leaving about 15 ml (1 tbsp) behind for flavour; this keeps the finished bake from tasting greasy.

Sprinkle in the remaining 2.5 ml (1/2 tsp) black pepper and 10 ml (2 tsp) Italian seasoning, and stir through so the spices coat the beef and onion evenly.

Tip the drained, blotted zucchini into the skillet and stir to combine with the beef mixture over medium heat.

Sauté the zucchini for 3-4 minutes, stirring often, until it just starts to soften at the edges but still holds its shape; it will finish cooking in the oven.

Pour in the 400 g (14 oz) tin of chopped tomatoes, juices and all, and stir to combine, scraping up any browned bits from the base of the pan for extra flavour.

Stir in 185 g (1 cup) uncooked long-grain rice and 480 ml (2 cups) beef stock, making sure the rice is fully submerged so it cooks evenly.

Increase the heat to medium-high and bring the mixture to a gentle simmer, which takes about 3-4 minutes; you'll see small steady bubbles across the surface, not a rolling boil.

Reduce the heat to low, cover the skillet with a lid or tight foil, and cook for 18-20 minutes, resisting the urge to lift the lid, which lets steam escape and slows the rice down.

After 18 minutes, uncover and taste a few grains of rice; it should be tender with just a slight bite, and most of the liquid should be absorbed into a thick, saucy consistency.

If the rice is still firm and the mixture looks dry, stir in a splash more stock, 60 ml (1/4 cup) at a time, cover again, and cook for another 3-5 minutes.

Taste the filling and add a little more salt if needed; remember the cheese and breadcrumb topping still to come will add extra saltiness, so season the base slightly under rather than over.

In a small bowl, combine 170 g (6 oz) shredded mozzarella with 60 g (1/2 cup) grated Parmesan, keeping about a third of the mozzarella separate to sprinkle on top later.

Remove the skillet from the heat and stir two-thirds of the cheese mixture directly into the hot filling until it melts into pockets throughout, giving every bite a cheesy centre.

Use the back of a spoon or spatula to level the filling into an even layer across the skillet, pressing gently so the surface is flat for even melting.

Scatter the reserved cheese mixture evenly over the top, covering the surface completely so no filling is left exposed.

Toss 40 g (1/3 cup) panko breadcrumbs with 15 g (1 tbsp) melted butter in a small bowl until every crumb looks lightly coated and glossy.

Sprinkle the buttered panko evenly over the cheese layer, focusing on the centre where the topping tends to bake fastest.

Transfer the skillet to the preheated 190°C (375°F) oven and bake uncovered for 15-18 minutes, until the cheese is fully melted and bubbling at the edges.

Look for the panko topping to turn deep golden brown and the sauce to be visibly bubbling around the sides of the pan; if the top is pale after 15 minutes, switch to the grill for 1-2 minutes to finish, watching closely so it doesn't scorch.

Remove the skillet from the oven and let it rest for 5-8 minutes; this allows the sauce to thicken slightly and makes the bake much easier to portion cleanly.

Scatter over fresh chopped parsley or basil if you like, then spoon into bowls while still warm, making sure each portion gets a share of the golden panko topping.