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

Zucchini Pizza Casserole Recipe

Read Reviews
4.5 192 228
Publisher Photo
My husband has a hearty appetite—our two kids never tire of pizza—and I grow lots of zucchini. So this tasty, tomatoey casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
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 (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 green 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. 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 green 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

Reviews for Zucchini Pizza Casserole

AVERAGE RATING
(228)
RATING DISTRIBUTION
5 Star
 (189)
4 Star
 (30)
3 Star
 (2)
2 Star
 (3)
1 Star
 (4)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Apr. 27, 2016

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

MY REVIEW
Reviewed Apr. 24, 2016

"This recipe is great; it's delicious and different. We tried it with sausage instead of beef first, and that was way too salty; that is not the fault of the recipe though. I add Italian seasoning to the sauce and cook the green pepper with the onion."

MY REVIEW
Reviewed Mar. 1, 2016

"My picky family liked this recipe. I made it as written, except that I added minced garlic when browning the ground beef and also used pizza sauce instead of Italian tomato sauce. I may try some other options next time, like adding mushrooms."

MY REVIEW
Reviewed Feb. 26, 2016

"Very good recipe!! I, too, added a bit more seasoning to the meat (oregano and garlic) but otherwise made as written. I tend to like my food a bit more spicy so thought maybe I'd add some dried pepper flakes to the meat the next time. Very good warmed up the next day, too!! I can't wait for zucchini season to make this again and again!!!"

Loading Image