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Cheesy Zucchini Pizza Casserole

 Cheesy Zucchini Pizza Casserole
The taste of pizza in this dish—and the goodness of garden produce—makes it a surefire hit with folks of all ages!—Emma Gayle Hageman, Waucoma, Iowa
6 ServingsPrep: 15 min. Bake: 45 min.


  • 4 cups shredded unpeeled zucchini (about 3 medium)
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1 cup chopped green pepper
  • 2 cans (4 ounces each) mushroom stems and pieces, drained


  • Place zucchini in a double thickness of cheesecloth; sprinkle with
  • salt. Let stand for 10 minutes. Gather ends of cheesecloth and
  • squeeze out as much liquid as possible.
  • In a bowl, combine zucchini, 1/2 cup mozzarella cheese, Parmesan
  • cheese and eggs. Press into a greased 13-in. x 9-in. baking dish.
  • Bake, uncovered, at 400° for 20 minutes or until crust is set.

2 of 2

Cheesy Zucchini Pizza Casserole (continued)

Directions (continued)

  • Meanwhile, in a large skillet, cook beef and onion over medium heat
  • until no longer pink; drain. Stir in the tomato sauce, garlic
  • powder, and oregano; bring to a boil. Spoon over crust.
  • Top with green pepper and mushrooms; sprinkle with remaining cheeses.
  • Bake 25-35 minutes longer or until heated through and cheeses are
  • melted. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 326 calories, 19 g fat (11 g saturated fat), 144 mg cholesterol, 848 mg sodium, 9 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.