Zucchini Pizza Casserole Recipe
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 Eggland's Best 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
- 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.
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Zucchini Pizza Casserole(142)
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How I made the recipe shown: I did green onion instead of white onion, no ground beef, turkey bacon without nitrates, red and green bell peppers diced, and my bottom layer (crust) also contained squash with the zucchini. I used a food processor attachment to shred the zuke and squash. Added an extra egg white as I had I had more veggies at the bottom layer. Added crushed red pepper to my pizza sauce layer. IT WAS AWESOME!!!
This was very good. I used spaghetti sauce in place of the tomato sauce.
Loved this and enjoyed the leftovers a few days later. Delicious! I added a small can of petite diced tomatoes (well drained). Have prepared it several times already.
Great way to use up my vast supply of zuchinni
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