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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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4.5 188
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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

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 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.

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 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.

Reviews for Zucchini Pizza Casserole

AVERAGE RATING
   (206)
RATING DISTRIBUTION
5 Star
 (167)
4 Star
 (28)
3 Star
 (4)
2 Star
 (3)
1 Star
 (4)
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MY REVIEW
Reviewed Aug. 6, 2015

"great tasting will make it again my guests loved it and asked for the recipe it was yummy everyone had two helpings. it was easy to make ."

MY REVIEW
Reviewed Aug. 3, 2015

"This was delicious and a great way to use up zucchini. I love the fact it had vegetables in it and my son had no idea!"

MY REVIEW
Reviewed Jul. 31, 2015

"I made this for my family using fresh Zucchini from our garden. I will definitely make it again, especially for my husband."

MY REVIEW
Reviewed Jul. 31, 2015

"Good way to use garden zucchini."

MY REVIEW
Reviewed Jul. 30, 2015

"This dish was very tasty, my husband loved the dish. I added slices of pepperjack cheese to the topping. Will definitely make again."

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