- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 large 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 sweet red pepper, chopped
- Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
- Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
- Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
- 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: 8 servings.
Reviews for Zucchini Pizza Casserole
"Made this tonight for supper. There was just the 2 of us. We liked it so much we ate over half of it. Leftovers tomorrow. I followed recipe pretty much to a tee, loved it!"
"Excellent! I used half summer squash and half zucchini-a perfect use for some of the squash our garden is giving us. I substituted mild provolone cheese for the cheddar and added some slices of turkey pepperoni for a little more "pizza" flavor. I also gave the top of the casserole a sprinkling of Penzey's Frozen Pizza seasoning-that really sealed the deal. We loved this casserole-I'll definitely be making it again. Thank you, Lynn!"
"This recipe was so easy to make. A little different way to use zucchini. My guests loved it.Served six, not eight. I will definitely make it again."
"I've made this twice in the last two weeks, as it's become one of my husband's top faves of my recipes. It's just the two of us, so I always halve the recipe and bake it in an 8X8 pan (it takes a little less time, and I cover it for the last ten minutes of baking to prevent over browning), and we get three dinners out of it. This time, I made it in the morning, as (1) it doesn't heat the house up quite as much earlier in the day, and (2) we both think it tastes better after it sits awhile. I generally avoid cheesy-meaty dishes during the hotter months, but this one doesn't come off as heavy because of the zucchini "crust". I've made it without the peppers on top or with roasted red peppers, and it's super either way."
"I'm going to try making this tonight with pepperoni instead of ground meat"
"Made this for the second time yesterday. It was very good. Will definitely make it often during zucchini season."
"My family devoured this delicious dish. After reading the reviews I made sure to dry the zucchini well, and I jazzed up my sauce with some fresh herbs (basil, parsley and oregano) and garlic, and instead of ground beef I used hot and spicy breakfast sausage I had on hand. Can't wait to make it again with a layer of sauteed mushrooms! Thanks for this great recipe."
"This was one of the worst recipe I have ever tried from your site. It was a total mush bunch of green goop and I had to throw it out. What a waste of my time it preparing it."
"This was excellent! Recommend: cooking red pepper with beef and adding garlic, Italian seasoning, and red pepper flakes to amp up the flavors! We really enjoyed this!"