Zucchini Pizza Casserole Recipe
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 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 turkey or beef
- 1/2 cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
- 1 medium green pepper, chopped
- Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
- Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
- Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Zucchini Pizza Casserole
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Very good, but extremely high in fat and cholesterol. So not really a "healthy dish" but very tasty.
Made this tonight and we both loved it. Since I just had regular tomato sauce, I added Italian seasoning and some garlic powder. Definitely a keeper.
I made this for my husband's coworkers. It was a big hit. Very easy to make and a great way to get people to eat their veggies. I added one tsp of parsley to the sauce bc I could only find plain sauce.
I made this dish for a book club I just recently joined. It was a big hit . BANG!!
everybody wants the recipe, Great way to utilize the abundance of veggie this time of year,
Family loved it. Next time I'll double it.
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