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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 Apr. 18, 2013 by KSjoe
It was great. The hardest part was drying our the zucchini. I added mushrooms and olives.
Reviewed on Apr. 01, 2013 by geopchick
My son didn't really like this, but I did. Of course, he doesn't like lasagna (I can't explain it), so that may be part of it. But I liked the zucchini...I might have to experiment with it a bit more...
Reviewed on Jan. 20, 2013 by TuscanyTrish
Awesome recipe! I deviated a bit substituting ground turkey for ground beef and using a Monterey Jack Jalapeño cheese blend instead of the cheddar. This recipe is great for low carb diets. I look forward to making it again with other popular pizza toppings like mushrooms!
Reviewed on Jan. 19, 2013 by Blooming flower
So, good
Reviewed on Dec. 31, 2012 by braceletgirl
I love zucchini. This casserole is very good and leftovers are good too!
Reviewed on Oct. 18, 2012 by shecooksalot
I wasn't sure that my family would go for this one, but my two worst critics, the husband and the picky son loved it. I would agree with everyone else that the zucchini needs about 20 min to drain and I took handfuls and squeezed it out and had no problems. Will be making again soon!!
Reviewed on Oct. 16, 2012 by sandyamoller
Excellent!! It has already become a family favorite, & I've made it several times. I added some pizza seasoning to the sauce to make it take even more pizza-y.
Reviewed on Oct. 08, 2012 by selyfarm
very good!!!
Reviewed on Oct. 01, 2012 by cricket22
After I wrote my review I was reading all the others and quite a few was talking about it being watery. First, let it stand about 20-30 minutes then squeeze it out by handfuls, that really helps, but I found if I baked the crust about 30-35 minutes or longer before adding the sauce makes for a firmer crust. Love it!
I seen this recipe on here last year and have made it several times now. My husband loves it so much I even had to buy zucchini from the store during the winter months and into summer till the zucchini was ready again. Once when I had been canning some homemade pasta sauce, I had a bit left over in the refrigerator and decided to use that in place of the tomato sauce, it was excellent. Also, have used leftover taco meat. That was good too. Thanks!!!
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