Show Subscription Form




Zucchini Beef Pizza Recipe

Publisher Photo
When zucchini is plentiful in late summer, I keep this recipe at the front of my card file. It's a wonderful way to take advantage of the season's bounty—and feed a crowd!—Lila McNamara, Dickinson, North Dakota
TOTAL TIME: Prep: 15 min. Bake: 30
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30
MAKES: 8 servings

Ingredients

  • 4 cups shredded peeled zucchini, drained and squeezed dry
  • 2 cups cooked rice
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups spaghetti sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 412 calories, 23 g fat (13 g saturated fat), 132 mg cholesterol, 891 mg sodium, 21 g carbohydrate, 2 g fiber, 30 g protein.

Directions

  1. In a bowl, combine the zucchini, rice, mozzarella cheese, Parmesan cheese and eggs until well blended. Press into a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 400° for 20-25 minutes or until the crust is set and lightly browned.
  3. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, oregano and salt. Spoon over zucchini crust. Sprinkle with cheddar cheese.
  4. Bake at 400° for 15 minutes. Let stand for 5 minutes before serving. Yield: 12-15 servings.
Originally published as Zucchini Pizza in Country Ground Beef 1993, p65

Nutritional Facts

1 serving (1 each) equals 412 calories, 23 g fat (13 g saturated fat), 132 mg cholesterol, 891 mg sodium, 21 g carbohydrate, 2 g fiber, 30 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Zucchini Beef Pizza

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 30, 2011

"This recipe is awesome. It is a great way to use zucchini."

MY REVIEW
Reviewed Sep. 3, 2010

"I am gluten free and this recipe is easy to convert to gluten free since the crust is made of rice, zucchini and other non-bread ingredients. My whole family loved this. They gobbled it up and didn't care that it was good for them! I used brown rice instead of white, which made this recipe even healthier. A+++"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT