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My husband has a hearty appetite—our two kids never tire of pizza—and I grow lots of zucchini. So this tasty, tomatoey casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
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Nutritional Facts 1 serving (1 cup) equals 311 calories, 20 g fat (11 g saturated fat), 132 mg cholesterol, 754 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.
Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990, p29
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jul. 25, 2012 by best of home cooks
This was so good, will make it again. The only thing i did different was used pizza sauce instead of the tomatoe sauce.
Reviewed on Jul. 02, 2012 by Amy the Midwife
I let my shredded & salted zucchini sit for about 20 minutes, then squeezed as much of the liquid out as I could by handfuls since I felt I would be able to get more out that way. After I pressed it into the dish I used several paper towels to soak up excess liquid. After baking the zucchini was still a little "liquidy", but not bad. I'm wondering how it would be with 1 egg instead. With the 2 eggs it didn't seem to bind the zucchini, in fact it seems the cheese would do a good enough job.I used spaghetti sauce and added a little more garlic and a very small sprinkling of oregano and basil.
I let my shredded & salted zucchini sit for about 20 minutes, then squeezed as much of the liquid out as I could by handfuls since I felt I would be able to get more out that way. After I pressed it into the dish I used several paper towels to soak up excess liquid. After baking the zucchini was still a little "liquidy", but not bad. I'm wondering how it would be with 1 egg instead. With the 2 eggs it didn't seem to bind the zucchini, in fact it seems the cheese would do a good enough job.
I used spaghetti sauce and added a little more garlic and a very small sprinkling of oregano and basil.
Reviewed on Jun. 16, 2012 by marlowesmom
Terrific recipe. I did sub my homemade pizza sauce for the tomato sauce because that's what I had. I left out the cheddar and increased the two other cheeses to make it up. I also added pepperoni. Will make this again and again, thanks!
Reviewed on Jun. 03, 2012 by sassymadcow
This is one of my favorite recipes only I add one can of diced tomatoes and use one small can of sauce instead of the 15 oz can of sauce.
Reviewed on Jun. 02, 2012 by christy5472
This was so good. Probably one of the best zucchini recipes I have made. I didn't have any green peppers, but used pepperonis on top instead. I premade the casserole the day before, but waited to put the remaining cheese and pepperonis on top until the last 10 minutes of reheating. Before I put the pepperonis on top I microwaved them a bit and blotted off the grease. Then I cut them up and sprinkled them on top.
Reviewed on Apr. 24, 2012 by Angiolina
I made this late night and everyone loved it. I replaced the ground beef with ground turkey, and added oregano, garlic powder, salt and pepper to the meat sauce.
Reviewed on Mar. 10, 2012 by UpToMe123
Made this casserole exactly as the recipe is written - next time tweaked it and used 1/2 hamburger and 1/2 italian sausage only because we like a little more spice. This is a wonderful recipe - our entire family loved it even my picky father-in-law and our 4 1/2 year old granddaughter. This is a keeper!
Reviewed on Feb. 12, 2012 by Juliet58
This recipe is delicious ! I baked the crust for 30 min, replaced the green pepper with green and black olives. Will definitely make again.
Reviewed on Feb. 11, 2012 by Summy
I loved this recipe, but used chopped pepperoni slices to make it really taste like pizza.
Reviewed on Jan. 24, 2012 by hamchs2
This is my new favorite recipe. I have made this dish about 6 times in the last 4 months. I use a pound of sausage and a pound of ground beef, cook them both; combine with the spaghetti sauce and than divide. I use one mixture right away, and freeze the other for a later use.You can also make the zucchini crust a day early and assemble the whole recipe; put it in the fridge, and bake the next day for dinner.This is my new lasagna--and so much cheaper too!
This is my new favorite recipe. I have made this dish about 6 times in the last 4 months. I use a pound of sausage and a pound of ground beef, cook them both; combine with the spaghetti sauce and than divide. I use one mixture right away, and freeze the other for a later use.
You can also make the zucchini crust a day early and assemble the whole recipe; put it in the fridge, and bake the next day for dinner.
This is my new lasagna--and so much cheaper too!
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