Zucchini Pizza Casserole
Total TimePrep: 20 min. Bake: 40 min.
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
- 1 medium green or sweet red pepper, chopped
- Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
- Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
- Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.
- Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.
Test Kitchen Tips
Nutrition Facts1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.
Aug 10, 2020
It is like a pizza without a bread crust. Good recipe for a gluten free diet. Very tasty.
Aug 9, 2020
Excellent! Kids had seconds!
Aug 6, 2020
My family loved this but I did make changes. I used bulk Italian sausage instead of ground beef and pizza sauce instead of tomato sauce. I don't think it would have tasted like pizza otherwise. The crust had to be baked longer than recommended and the zucchini needed more time in the colander to draw out the moisture. Knowing this now and making those changes I will be making it again.
Aug 1, 2020
Great recipe and really easy to make hotdish. (Can't believe anyone from Minnesota would call it a casserole)
Aug 1, 2020
I made this with the veggies from my garden. It was so tasty that I will definitely make it again. I found that it did not feed eight, unless you have several sides or a giant salad. The reason I like casseroles so much is so I don't have to make sides ;-). I feel to have it as a stand alone meal, that the more appropriate servings listed would be 5 or 6. Next time I make it (which i will for sure), I will double the recipe if I intend to feed more than 4. Loved it!
Jul 28, 2020
Love Love Love the zucchini crust. I've made the recipe several times, similar to as written, I substituted pizza sauce. Also, I take the grated zucchini and place on a clean dishtowel and wring out the moisture, no salt no colander. This last time, I made it like a real pizza. DELICIOUS
Jul 21, 2020
This recipe finally got my husband to eat zucchini! Not only that, he's been requesting it at least once a week since I discovered it on your site a few months ago. Getting the zucchini dry enough to crisp up was a challenge, but we started using a hand-held ricer to squeeze out small batches after shredding it in the food processor to save time. It makes a huge difference, and I find that using a stoneware bar pan is a big help as well. I toss in a handful of italian seasonings to give the crust a little more flavor, and have made this with a variety of meats in the sauce (ground chicken, turkey, beef . . . even elk!) and it has come out fantastic every time. It only gets better the longer you let it cook!
Jul 20, 2020
This is a go to dish for me every summer especially with a garden full of fresh zucchini! There is lots of flexibility with this recipe and you can add garlic to the ground beef and onion mixture and add in some Italian seasoning to the sauce mixture. I have done it both ways and our family loves it including my 11 year old son!
Jul 19, 2020
Did not like at all
Jul 18, 2020
I followed the recipe and it was wonderful! My son’s dad even liked it ! And he doesn’t eat anything green! Need to dry the zucchini more but this is a keeper!