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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 this summer.
This recipe is:
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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 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!
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!
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