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Cheeseburger Pasta

Cheeseburger Pasta

with Parmesan Zucchini Rounds

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We've deconstructed the cheeseburger and turned it into a pasta for the whole crew! It's made even better with a side of Parmesan crusted zucchini rounds. These will be your new favourite way to sneak more veggies onto your plate!

Tags:QuickEasy Clean-upFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

170 g



½ cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


1 tbsp

Garlic Puree

2 tbsp


1 tbsp

Dijon Mustard


1 unit

Beef Broth Concentrate

400 g


¼ cup

Parmesan Cheese, shredded


7 g


113 g

Yellow Onion

Not included in your delivery

¾ tsp


½ tsp


1.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat48 g
Saturated Fat19 g
Carbohydrate86 g
Sugar14 g
Dietary Fiber8 g
Protein52 g
Cholesterol120 mg
Sodium1370 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut zucchini into 1/2-inch rounds. Thinly slice chives. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).


Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until onions soften, 2-3 min. Add garlic puree and beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.


Add cavatappi, broth concentrate, 1/2 tsp salt and 2 cups water (dbl both for 4 ppl) to the pot with the beef. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring often, until pasta is tender and most of the water has been absorbed, 12-15 min.


While the pasta cooks, add zucchini and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange the zucchini in a single layer, then sprinkle with Parmesan. Roast, in the middle of the oven, until tender-crisp, 10-12 min.


Add ketchup, sour cream, Dijon and cheddar cheese to the pot with the pasta. Season with salt and pepper. Stir until cheese melts.


Divide pasta between plates, then sprinkle chives over top. Serve zucchini rounds alongside.