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

Zucchini Pizza Casserole Recipe

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:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 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
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1/2 cup chopped onion
  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium green pepper, chopped

Nutritional Facts

1 serving (1 cup) equals 311 calories, 20 g fat (11 g saturated fat), 132 mg cholesterol, 754 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.

Directions

  1. Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
  2. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
  3. 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.
  4. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.
Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990, p29

Nutritional Facts

1 serving (1 cup) equals 311 calories, 20 g fat (11 g saturated fat), 132 mg cholesterol, 754 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.

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

AVERAGE RATING
   (193)
RATING DISTRIBUTION
5 Star
 (156)
4 Star
 (26)
3 Star
 (4)
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 Nov. 16, 2014

"great recipe. Good way to use up all the zucchini from our garden."

MY REVIEW
Reviewed Nov. 14, 2014

"I cut in squares and took to a Potluck, it was a hit! My changes were I used 1/2 ground turkey and 1/2 pork sausage. Had eggplant in garden so grated in with zucchini. Will make again."

MY REVIEW
Reviewed Oct. 21, 2014

"My husband is NOT a picky eater - but my children and I are. We all loved this so much we made it twice and brought it to a family party where it was devoured! Great texture, flavor and taste. I made sure to not only drain the zucchini but blotted it with paper towels - It was PERFECT!"

MY REVIEW
Reviewed Sep. 29, 2014

"This was wonderful tasting! In place of the ground beef I used sausage and in place of the Italian tomato sauce I used homemade marinara. The zucchini will be soggy if you don't drain it properly, but it still tastes good. You can pour off the extra liquid for nice and firm leftovers."

MY REVIEW
Reviewed Sep. 3, 2014

"Awesome will make again and again"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT