Zucchini Pizza Casserole Recipe
Zucchini Pizza Casserole Recipe photo by Taste of Home

Zucchini Pizza Casserole Recipe

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I grow zucchini by the bushel, so this pizza bake is one of my dinnertime go-to's. My hungry husband and kids gobble it right up. —Lynn Bernstetter, White Bear Lake, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 8 servings


  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium sweet red pepper, chopped

Nutritional Facts

1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein


  1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  2. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 3-qt. baking dish.
  3. Bake 20 minutes. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
  4. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.
Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990, p29

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Reviewed Jun. 29, 2016

"Very good and easy! I used tofu for the hamburger!"

Reviewed Jun. 22, 2016

"I made this tonight and I must say it is delicious. I did take a couple of suggestions from others: 1) I drained the zucchini for about 30 minutes then I pressed out as much moisture as I could in the strainer - then transferred to paper towel and blotted some more - my casserole was not runny; 2) I added 1/2 tsp basil and 1/2 tsp oregano and 2 minced garlic cloves to tomato sauce mixture and sauteed the green peppers with the meat and onion. The sauce was anything but bland. I will be making this recipe for a long time to come. Thank you."

Reviewed Jun. 17, 2016

"I've made this recipe several times as written. It's a great way to use zucchini and it's always a hit."

Reviewed May. 22, 2016

"Excellent! Great low carb dish to satisfy cravings for pizza. Will be making this and changing up the meat/veggies to make different varities(this time I used ground beef,mushrooms and black olives. I also added seasoning to tomato sauce (red pepper flakes, garlic powder and Italian seasoning."

Reviewed Apr. 27, 2016

"Awesome! We practically cleaned out the bowl. No left-overs, so sad."

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