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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Both my husband and I liked it and my kids loved it! I did add some seasonings to the crust: garlic, Italian seasoning, basil, and oregano.
This wasn't bad, but I thought the green pepper overpowered everything and I like green pepper. I used spaghetti sauce and added some garlic powder and fresh basal to the sauce. I think I will try again, but will put mushrooms and black olives on top and skip the green peppers. Definitely worth making again with some tweaking.
Did you measure the shredded zucchini, before or after you drained it?
My husband and I loved it. Since we live in New Mexico I added chopped green chile. It is a keeper. Next time I will also add fresh mushrooms.
This was good, but I think I like LKimK77 recipe so I'm going to try it except for home made sauce, I'll use pizza sauce and no bell pepper (we can't eat them) I'll use a banana or sweet pepper
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