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Zucchini Cheese Casserole Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 each: 326 calories, 19g fat (11g saturated fat), 144mg cholesterol, 848mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 29g protein.

Reviews for Zucchini Cheese Casserole

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Mandy257 User ID: 6312943 17298
Reviewed Feb. 11, 2014

"I used pizza sauce instead of the tomato sauce, and fresh mushrooms. It was a wonderful dish, my whole family loved. It is also a good way to use up leftover zucchini."

administrator User ID: 1996148 17293
Reviewed Aug. 25, 2011

"very tasty, my husband loved it. Leftovers reheat well in the microwave too."

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