Zucchini Pizza Casserole Recipe

Introduction

This Zucchini Pizza Casserole offers a delicious and healthy twist on classic pizza. With a zucchini-based crust and a flavorful beef topping, it’s perfect for a comforting meal that’s both satisfying and lighter than traditional pizza.

Ingredients

• 4 cups shredded zucchini
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup shredded cheddar cheese
• 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

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, combine the shredded zucchini and salt. Let it sit for 10 minutes to release excess moisture.
3. Step 3: After 10 minutes, squeeze out as much moisture as possible from the zucchini using a clean kitchen towel or cheesecloth.
4. Step 4: In the same bowl, combine the drained zucchini, eggs, Parmesan cheese, and half of the mozzarella cheese. Mix well to form the crust mixture.
5. Step 5: Grease a 9×13-inch baking dish. Press the zucchini mixture evenly into the bottom of the dish to form the crust.
6. Step 6: Bake the crust in the preheated oven for 20 minutes, or until it is set and lightly browned.
7. Step 7: While the crust is baking, in a skillet, brown the ground beef with the chopped onion over medium heat until the beef is no longer pink. Drain any excess fat.
8. Step 8: Stir in the pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper. Cook for another 5 minutes, stirring occasionally.
9. Step 9: Once the crust is ready, spread the beef mixture evenly over the zucchini crust.
10. Step 10: Sprinkle the remaining mozzarella cheese and all of the cheddar cheese over the top.
11. Step 11: Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
12. Step 12: Remove from the oven and allow the casserole to cool for a few minutes before slicing and serving.

Tips & Variations

• For a vegetarian version, replace the ground beef with sautéed mushrooms or a plant-based alternative.
• Use fresh herbs like basil or parsley to garnish before serving for added freshness.
• Make sure to squeeze out the zucchini moisture well to avoid a soggy crust.
• Swap cheddar cheese for mozzarella or a blend of your favorite cheeses for different flavors.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes. Avoid freezing, as the zucchini crust may become watery after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crust ahead of time?

Yes, you can prepare the zucchini crust and bake it ahead. Store it in the refrigerator and add toppings when ready to bake the full casserole.

Is this recipe low-carb?

This casserole is lower in carbs compared to traditional pizza, thanks to the zucchini crust instead of dough. It’s a great option for those reducing carbohydrate intake.

Zucchini Pizza Casserole Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

This Zucchini Pizza Casserole is a delicious and low-carb alternative to traditional pizza, featuring a crust made from shredded zucchini mixed with cheese and eggs. Topped with a savory ground beef and vegetable pizza sauce mixture and melted mozzarella and cheddar cheeses, this baked casserole combines all the flavors of pizza into a comforting dish perfect for family dinners.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Calorie

Ingredients

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Crust

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

Topping

• 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 zucchini crust and later the full casserole.
2. Prepare Zucchini: In a large bowl, combine the shredded zucchini with 1/2 teaspoon of salt. Let it sit for 10 minutes to allow excess moisture to release from the zucchini.
3. Drain Zucchini: After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible from the zucchini to avoid a soggy crust.
4. Make Crust Mixture: In the same bowl, mix the drained zucchini with 2 large eggs, 1/2 cup grated Parmesan cheese, and half of the mozzarella cheese (1 cup). Stir until well combined to form the zucchini crust mixture.
5. Form Crust: Grease a 9×13-inch baking dish and evenly press the zucchini mixture into the bottom to form the crust layer.
6. Bake Crust: Place the baking dish in the preheated oven and bake for 20 minutes, or until the crust is set and lightly browned.
7. Cook Beef Mixture: While the crust bakes, heat a skillet over medium heat. Brown the ground beef with the chopped onion until the beef is fully cooked and no longer pink, then drain excess fat.
8. Add Sauce and Vegetables: Stir in the pizza sauce, chopped green bell pepper, sliced mushrooms, dried oregano, garlic powder, and black pepper into the beef. Cook for an additional 5 minutes, stirring occasionally to combine the flavors.
9. Add Beef Topping: Once the crust is baked, remove it from the oven and spread the prepared beef and vegetable mixture evenly over the crust layer.
10. Add Cheese Topping: Sprinkle the remaining 1 cup of mozzarella cheese and all the shredded cheddar cheese (1 cup) evenly over the meat layer.
11. Bake Casserole: Return the casserole to the oven and bake for another 20 minutes or until the cheese on top is melted, bubbly, and lightly golden.
12. Cool and Serve: Remove from the oven and let the casserole cool for a few minutes before slicing and serving to allow it to set for easier serving.

Notes

• Be sure to thoroughly drain the zucchini to prevent excess moisture in the crust.
• You can substitute ground turkey or chicken for a leaner option.
• Add extra vegetables like sliced olives or diced tomatoes to customize the topping.
• Use low-sodium pizza sauce if you want to reduce the sodium content.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: zucchini pizza casserole, low-carb pizza casserole, baked zucchini crust, ground beef pizza casserole, healthy pizza recipe