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

Zucchini Pizza Casserole Recipe

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4.5 182
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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


  • 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 beef
  • 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.


  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 a greased 13x9-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.
  5. 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: 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.

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Reviewed Jun. 12, 2015

"My husband and I loved this dish - very flavorful and easily made. I followed the recipe as written except for the substitution of pizza sauce for the tomato sauce. I like that this casserole may also be frozen and the next time I make it (and there will definitely be a next time!) I think I will put it into two 8" dishes and pop one in the freezer for later. Great recipe!"

Reviewed Jun. 11, 2015

"I made this recipe the other night and it is Fantastic. I didn't use tomato sauce... I used a can of stewed tomatoes and added 1 tblspn of basil and thyme to make it more Italian. I cooked it down until the liquid dissipated. It was Super Delicious!!!!"

Reviewed Mar. 25, 2015


Reviewed Feb. 28, 2015

"I have enjoyed this recipe, as written and it was delicious. I have now added my own additions and use hot sausage in place of the beef. I have also used pizza sauce to make it more like pizza and added traditional pizza toppings. Great taste anyway you decide to make it and it is a great recipe for those that are doing keto or low carb diets."

Reviewed Feb. 24, 2015

"Made for dinner tonight for my adult son and I!

Omgosh, it's so delicious, thank you ,
I didn't have mozzarella so I grated string cheese
I used two can tomato sauce and sprinkled with Italian seasoning and garlic powder! Yum
Oh an a dash of sugar, yes sugar about a teaspoon! I omitted the green peppers didn't have any, but sprinkle chopped green onions (scallions) yum
I wanted to get seconds, think I'll wait till tomorrow CALORIES LOL

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