Zucchini Recipes for Meatloaf and Hash

by | Jul 20, 2013 | Food

Zucchini Challenge 2013

We are well into week number 1 of the Zucchini Challenge 2013 and I’ve found some great zucchini recipes to share! I have set the lofty goal of using zucchini in 100 different dishes. Here are the first two! (yikes 98 more to go!)


Betty’s Zucchini MeatLoaf Recipe (1)

The idea for zucchini meatloaf started with a craving for my mom’s meatloaf, which was anything but vegan. She would take a pound of hamburger, add eggs, catsup, onions, bread crumbs, salt, pepper. That was the basic recipe. She’d add other stuff if it was in the refrigerator. She always served it with boiled potatoes and maybe a can of green bean. I found a recipe on Wing It Vegan for Halloweegan Meatloaf Scramble with Mashed Potato Ghosts which was the starter for my recipe, Betty’s Zucchini Meatloaf.

  • 1 cup rehydrated TVP and 1 cup of water
  • 1 cup ground beef-style veggie crumbles
  • 2 medium zucchini grated
  • 1/4 cup Ketchup
  • 1 tbsp tamari or soy sauce
  • Vegan Worcestershire Sauce (optional)
  • Vegan BBG Sauce (optional)
  • 2 tsp onion powder
  • Salt and Pepper to taste
  • 1 cup bread crumbs (use panko to keep the calories down)
  • 2 tbsp ground flaxseed and 6 tbsp of water (egg substitute)
  • Olive oil for cooking
  1. Heat oven 350 degrees
  2. In a medium bowl combine the TVP and 1 cup of water to rehydrate
  3. In LARGE non-stick skillet saute zucchini with some olive oil when zucchini starts to soften add veggie ground beef
  4. Add onion powder, salt and pepper to zucchini
  5. Now it is time to combine the zucchini with TVP. Add bread crumbs, tamari, Worcestershire, BBQ sauce and mix well.
  6. Whisk flaxseed and water together and add to the mixture.
  7. Put in a casserole dish and form into a loaf. I added a little olive oil t the bottom first to prevent sticking.
  8. Put in the oven and bake for 20 minutes. When it starts to brown on the top take it out, just make sure it is heated all the way through.

I didn’t actually measure anything just added stuff based how I use to make meatloaf with my mom. Admittedly this a terrible picture, but here is the final product.

vegan zucchini meatloaf

I served this with Cauliflower Mashed Potatoes (Caulipots) and Silky Chickpea Gravy from Isa Chandra Moskowitz cookbook “Appetite for Reduction”. Both are low calorie and super yummy. I estimated that a serving of the vegan zucchini meatloaf at 100 calories. The total meal was maybe 350 calories, if you ate “sensible” servings. I loved eating meatloaf sandwiches, the day after my mom served her non-vegan meatloaf. Vegan, zucchini meatloaf sorta falls apart when it is served so you’d need eat it on a hoagie bun, if you wanted a vegan meatloaf sandwich. No worries these leftovers make GREAT hash!

Betty’s Vegan Zucchini Hash Recipe (2)

The next day, I browned a couple of cups of onions, 3-4 tbsp of garlic, and Olive Oil. When the onion was translucent I added two medium, grated zucchini. After 5-6 minutes I added the leftover meatloaf and catsup and tamari. When this was mixed well, the caulipots and gravy were added. It is best to use a large, non-stick skillet so can brown the mixture.

Bettys Zucchini Hash

I personally think it was best served with catsup but Chuck ate his serving with sauerkraut. Here is the great news: Betty’s Hash has fewer calories than the meatloaf dinner. We reduced the calories when the zucchini was added. So fill your belly!


  1. Zucchini Oven Chips

    Combine in a bowl:
    1/4 C panko
    coarse sea salt
    fresh ground pepper
    garlic salt
    herbs du Provence

    Toss in a bowl:
    olive oil – about 2 T (or 1/2 olive and 1/2 peanut oil)
    2 small zucchini, scrubbed, sliced 1/8″ -1/4″ thick

    Heat oven to 425
    oil a baking rack or accordian pleat a sheet of heavy aluminum foil and pull 1/2 open- place either on top of cookie sheet

    toss sliced zucchini in olive oil, then toss again in combined dry ingredients

    spread without overlapping on of oiled rack or folded foil & sheet

    bake in top 1/3 of oven 25 – 30 min until golden golden brown and crisp


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