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Zucchini Beef Pizza

When zucchini is plentiful in late summer, I keep this recipe at the front of my card file. It's a wonderful way to take advantage of the season's bounty—and feed a crowd!—Lila McNamara, Dickinson, North Dakota
  • Total Time
    Prep: 15 min. Bake: 30
  • Makes
    12-15 servings

Ingredients

  • 4 cups shredded peeled zucchini, drained and squeezed dry
  • 2 cups cooked rice
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 large eggs
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups spaghetti sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 cups shredded cheddar cheese

Directions

  • In a bowl, combine the zucchini, rice, mozzarella cheese, Parmesan cheese and eggs until well blended. Press into a greased 15x10x1-in. baking pan.
  • Bake at 400° for 20-25 minutes or until the crust is set and lightly browned.
  • Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, oregano and salt. Spoon over zucchini crust. Sprinkle with cheddar cheese.
  • Bake at 400° for 15 minutes. Let stand for 5 minutes before serving.

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Reviews

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Average Rating:
  • tobinhouse
    Dec 30, 2011

    This recipe is awesome. It is a great way to use zucchini.

  • zachsmama03
    Sep 3, 2010

    I am gluten free and this recipe is easy to convert to gluten free since the crust is made of rice, zucchini and other non-bread ingredients. My whole family loved this. They gobbled it up and didn't care that it was good for them! I used brown rice instead of white, which made this recipe even healthier. A+++