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Zucchini Pizza Casserole Recipe

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★★★★★

4.6 from 120 reviews

This Zucchini Pizza Casserole is a delicious and healthy twist on traditional pizza. Featuring a crust made from shredded zucchini bound with eggs and Parmesan, it’s topped with a savory ground beef and vegetable sauce, then layered with mozzarella and cheddar cheese for a gooey, flavorful finish. Perfect for a comforting dinner that packs in veggies without sacrificing any taste.

Ingredients

Scale

Crust

  • 4 cups shredded zucchini (salted and drained)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (half of the 2 cups)

Sauce & Toppings

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cups pizza sauce
  • 1 green bell pepper, chopped
  • 1/2 cup sliced mushrooms
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese (remaining half)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the crust and assembling the casserole.
  2. Prepare Zucchini: Toss the shredded zucchini with 1/2 teaspoon salt and let it rest for about 10 minutes. This helps draw out excess moisture to prevent sogginess.
  3. Drain Zucchini: Using a clean kitchen towel, squeeze and drain the excess moisture from the zucchini thoroughly.
  4. Make Zucchini Crust Mixture: In a mixing bowl, combine the drained zucchini with 2 large eggs, 1/2 cup grated Parmesan cheese, and 1 cup shredded mozzarella cheese (half of the total). This mixture will form the base crust.
  5. Form Crust: Grease a 9×13-inch baking dish, then press the zucchini mixture evenly into the bottom to create a crust layer.
  6. Bake Crust: Bake the crust in the preheated oven for about 20 minutes until it is lightly browned and set.
  7. Cook Beef Mixture: While the crust bakes, heat a skillet over medium heat and cook 1 pound ground beef and 1/2 cup chopped onion until browned and cooked through, about 7-10 minutes.
  8. Add Sauce and Vegetables: Stir in 2 cups pizza sauce, 1 chopped green bell pepper, 1/2 cup sliced mushrooms, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper into the cooked beef mixture. Mix well and cook briefly to combine flavors.
  9. Assemble Casserole: Spread the beef and vegetable mixture evenly over the baked zucchini crust in the baking dish.
  10. Add Cheese Topping: Sprinkle the remaining 1 cup shredded mozzarella cheese and 1 cup shredded cheddar cheese over the beef layer.
  11. Bake Casserole: Return the casserole to the oven and bake for an additional 20 minutes until the cheese is melted, bubbly, and lightly golden.
  12. Serve: Let the casserole cool for a few minutes to set before slicing and serving warm. Enjoy your hearty and nutritious zucchini pizza casserole!

Notes

  • Make sure to thoroughly drain the zucchini to avoid a soggy crust.
  • Store any leftovers in an airtight container and refrigerate for up to 3-4 days.
  • You can customize the veggie toppings to your preference, adding olives or other pizza favorites.
  • For a lower-fat version, use lean ground beef or substitute with ground turkey.
  • This casserole reheats well in the oven or microwave.

Keywords: Zucchini pizza casserole, low carb pizza, healthy pizza dinner, vegetable pizza bake, zucchini crust pizza, ground beef casserole, baked pizza casserole

Find it online: https://mjrecipe.com/zucchini-pizza-casserole-recipe/