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

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4.5 223 260
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I grow zucchini by the bushel, so this pizza casserole is one of my dinnertime go-to's. My hungry husband and kids gobble it right up. —Lynn Bernstetter, White Bear Lake, Minnesota
Featured In: Recipes for Zucchini
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

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

Directions

  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 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
  3. 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.

Test Kitchen Tips
  • Italian sausage or ground turkey sub well in this casserole.
  • Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
  • This packs up nicely for weekday lunches.
  • Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990, p29


    Reviews for Zucchini Pizza Casserole

    AVERAGE RATING
    (260)
    RATING DISTRIBUTION
    5 Star
     (217)
    4 Star
     (32)
    3 Star
     (3)
    2 Star
     (3)
    1 Star
     (5)
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    MY REVIEW
    Chile611 User ID: 8110990 267877
    Reviewed Jun. 11, 2017

    "Loved this recipe. The only thing I did differently was I cooked the peppers with beef and onions. Tastes even better as leftovers the next day!"

    MY REVIEW
    Carole User ID: 3645144 265966
    Reviewed May. 14, 2017

    "This recipe is really really good. I've also used the zucchini, cheese, and egg mix as the base for Eggplant Parmesan instead of pasta. Everyone loves it."

    MY REVIEW
    jbmmmo User ID: 5301503 264037
    Reviewed Mar. 29, 2017

    "Love this ......great way to use up a jar of pizza sauce too... come summer everyone has Zucchinis ....everything is in this meal too...a filling side dish or a complete meal.... Made it in ramekins...a good way to serve it too...spray the ramekins tho...sausage substitute work's as well...biggest deal is getting ALL the water out of the Zucchini ...."

    MY REVIEW
    bnimsky User ID: 3841711 263912
    Reviewed Mar. 26, 2017

    "Has become a favorite at my house, added two cloves of garlic to the sauce and half onion and its delicious !"

    MY REVIEW
    pattednajoann User ID: 3549156 259478
    Reviewed Jan. 9, 2017

    "I made this years ago for my veggie hating kids. Making it now for my veggie hating grandkids. Hubby and I love it and the grandkids don't know what they're eating! Works for me!!"

    MY REVIEW
    Aindia User ID: 6201823 259117
    Reviewed Jan. 2, 2017

    "I have made this many times now and every time it's still fantastic! Only changes I've made is that I use frozen chopped peppers and onions and cook them with the hamburger, I also use plain tomato sauce and just add italian seasoning and garlic."

    MY REVIEW
    jo66 User ID: 6055005 257726
    Reviewed Dec. 5, 2016

    "Love this recipe. Have made it many times. I have even froze it. This one is a keeper."

    MY REVIEW
    hkpepin User ID: 3030797 256833
    Reviewed Nov. 15, 2016

    "This is excellent. I loved that it tastes like pizza and the zucchini was essentially hidden in the dish. I did make a few changes - ground turkey instead of ground beef and I ran out of mozzarella cheese so I ended up using cheddar to replace it. I would absolutely make this again, maybe adding a few pizza toppings to it as well."

    MY REVIEW
    curlylis85 User ID: 3166950 256751
    Reviewed Nov. 13, 2016

    "This deserves all the fantastic reviews! If you are looking for recipes that will work well with a spiralizer, I used my thin-cut zucchini noodles instead of shredding them and it was great. I loved seeing my kids inhale all the zucchini!"

    MY REVIEW
    delowenstein User ID: 3766053 256292
    Reviewed Nov. 2, 2016

    "I made this casserole on 11/1/16 and it's delicious! I did use 3 small red peppers, ground turkey in place of the beef, 2 cups shredded Pizza cheese blend and 1 cup Pepper-Jack/Cheddar cheese blend since I had those prepared cheeses on hand. I'd also added 1 tsp. salt and 1/4 tsp. pepper to the ground turkey/chopped onion and I used a 15-oz. can pizza sauce. I used a 3-qt. casserole. delowenstein"

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