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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 Jan. 18, 2012 by lucysue12
Very good!! The process of drainig the zucchini was long. I drained it for 30 minutes, squeezed it and drained again for 30 minutes. I then rolled it in a towel to make sure all the liquid was gone. I used mild turkey sausage and added garlic and italian seasoning to the meat. I will make this again but next time I will cook the zucchini longer until it is golden brown and starts to get crusty.
Reviewed on Jan. 16, 2012 by Kbrown2525
My husband and I love this dish! I substitute the hamburger for Italian style ground turkey which gives it more flavor than regular hamburger.
Reviewed on Jan. 11, 2012 by sabinej9
Used Italian sausage for meat. Very good use for zucchini.
Reviewed on Jan. 09, 2012 by deboreno
Trying to watch my carbs, this is delish! I used pizza sauce and topped it with mushrooms and italian sausage crumbled-yum! Put in containers for lunch this week.
Reviewed on Jan. 07, 2012 by cmdumee
Our family loved this! My husband (not a huge zucchini fan) and my one-year-old son both ate two pieces. Since my family is smaller, I made it in two pie plates so we could give one away. Worked perfectly! I agree with other reviews that the zucchini needs to drain longer - at least 20-30 minutes - to get properly dry. Otherwise it's a bit soggy. Will definitely make again!
Reviewed on Jan. 05, 2012 by Dannysngirl
Delicious! Added a shredded potato to the zucchini mixture because I didn't have quite enough zucchini. Also added mushroom. Definately a keeper!
Reviewed on Dec. 28, 2011 by jaspertyler
I really liked this recipe quite a bit. The flavors were excellent together and I loved the "juiciness" of the dish. It was delicious. I added a little crushed red peppers and some mushrooms to the sauce.
Reviewed on Oct. 19, 2011 by krisjeffery1
All 8 of us loved the flavor! Not hugely filling as is and quite watery from the zucchini. Next time I made it decided to add 2-3 C. of cooked spaghetti to zucchini/cheese mixture. Delicious and completely filling. Have made it several times now and works out great. Has become a big favorite.
Reviewed on Oct. 18, 2011 by bylaw
I'm not a huge fan of zucchini, but am trying to eat more veggies. This was wonderful! I didn't even taste the zucchini. I made this as is, but it definitely lends itself to experimenting. Yum!!!
Reviewed on Oct. 04, 2011 by chris and jenn
Tasted great but was too mushy.
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