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Zucchini Pizza Casserole

Zucchini Pizza Casserole
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD: 8 servings.

Ingredients

  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 large Nellie’s Free Range Eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium green or sweet red pepper, chopped

Directions

  • 1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  • 2. 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.
  • 3. 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.
  • 4. 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°.

Nutrition Facts

1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.

Reviews

Average Rating:
  • Sharon
    Jul 26, 2018
    We loved it. Hubby said it was a definite keeper and was even better the next day. Only changes I made based on some other readers was to make sure the water was squeezed out of the zukes, and I added a can of mushrooms, Italian herbs, and extra mozzarella (because I had it). Can't wait to make it again. Next time am going to add Italian sausage to it. Great recipe.
  • heyjude1951
    Jul 22, 2018
    Perfect as is. Almost no carbs.
  • annlindblad
    Jul 9, 2018
    Made this again with turkey sausage instead of the hamburger. Much tastier, and hubby loved it. So need to up the rating to a 5 instead of a 4. Would definitely have again and again
  • choward70
    Jun 28, 2018
    Excellent! Was looking for another low carb dish when I found this. I sauteed some chopped mushrooms and added them to the sauce, omitted the pepper cause we don't like it. I used marinara sauce that was low in sugar in place of the tomato sauce. This is very tasty! My hubby suggested next time to use Italian sausage instead of ground beef but I thought it was perfect.
  • smmoore
    Jun 25, 2018

    My husband said this is a keeper. I added some red pepper flakes to the zucchini mixture, Used Prego pizza sauce & added garlic & Italian seasoning to the meat. He is on a low carb diet.

  • Grandmaj2u
    Jun 21, 2018

    So versatile! I liked the posted review of the Mexican version as well. For that, I would switch the tomato sauce for enchilada sauce, or thick salsa drained slightly. Cheeses would be all cheddar or chedder/ & cheddar Jack for some spicy kick . Seasoning would be cumin or low sodium taco seasoning in both the meat mixture and in the enchilada sauce. Top with fresh minced cilantro or serve cilantro on the side

    Since zucchini is not at peak right now. So I MIGHT sub in " some" frozen & thawed cauliflower rice for "some" of the shredded zucchini.

    As written, this is a good recipe ...just BE VERY SURE TO squeeze the zucchini VERY well in several paper towels, after draining. Then add in garlic POWDER & some Italian seasoning to meat mixture & crust. I Also like to tightly roll up stacked leaves of fresh basil and cut into thin strips (chiffonade) Then top it on as a generous garnish . No wonder it is a contest winner ! Well Done !

  • wayteach
    Jun 21, 2018

    This is just delicious! I followed the directions exactly. We all loved it!

  • DCourtney2
    Jun 21, 2018

    We love this "casserole"! We are on a low-carb diet, my husband and I, and have a craving for Italian food, especially pizza. This has solved our problem without busting the diet. After the first time I made it, I have changed it a bit, not in the recipe, but in the preparation. Since there are only 2 of us, I make the bottom "crust" in 2 8X8 inch pans, lined with parchment paper, partly up the side, and sprayed with cooking spray. I make half of the recipe in each, and cook it as directed. After cooling, I lift it out by the parchment, put both in a freezer container, and freeze until we are ready to use it. When we need a pizza, we take one "crust", thaw it in the 8X8 pan, and put the toppings on, cook it in the oven as the recipe calls for. It is almost as quick as a frozen pizza!

  • Medic 716
    Jun 5, 2018

    Loved it! Did add some more Italian seasoning to it.

  • rock111
    May 17, 2018

    I did as someone suggested, made half the recipe & put in 8x8 baking dish. I used Prego, and squeezed the zucchini with paper towels to remove more moisture. FABULOUS! Even my zucchini-hating hubby loves this! Will be making this again!!

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