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Zucchini Beef Pizza Recipe

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 YIELD: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

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.

Nutritional Facts

1 each: 412 calories, 23g fat (13g saturated fat), 132mg cholesterol, 891mg sodium, 21g carbohydrate (6g sugars, 2g fiber), 30g protein

Reviews for Zucchini Beef Pizza

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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+++"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.