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Zucchini Pizza Casserole Recipe

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★★★★★

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.

Ingredients

Scale

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

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