Zucchini Pizza Casserole Recipe

5 234 269
Zucchini Pizza Casserole Recipe
Zucchini Pizza Casserole Recipe photo by Taste of Home
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Zucchini Pizza Casserole Recipe

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5 234 269
Publisher Photo
I grow zucchini by the bushel, so this pizza casserole is one of my dinnertime go-to's. My hungry husband and kids gobble it right up. —Lynn Bernstetter, White Bear Lake, Minnesota
Featured In: Recipes for Zucchini
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 large 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

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.

Test Kitchen Tips
  • Italian sausage or ground turkey sub well in this casserole.
  • Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
  • This packs up nicely for weekday lunches.
  • Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990, p29

    Nutritional Facts

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

    • 4 cups shredded unpeeled zucchini
    • 1/2 teaspoon salt
    • 2 large 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
    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°. Yield: 8 servings.

    Test Kitchen Tips
  • Italian sausage or ground turkey sub well in this casserole.
  • Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
  • This packs up nicely for weekday lunches.
  • Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990, p29

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    Reviews forZucchini Pizza Casserole

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    MY REVIEW
    WonkyGirl User ID: 8252934 269829
    Reviewed Jul. 22, 2017

    "This is also good as a Mexican casserole. Switch your cheeses to Mexican mix cheeses and pepper jack. Same with sauce, try rotel or even an enchilada sauce with chunky salsa."

    MY REVIEW
    eskie137 User ID: 8087359 269822
    Reviewed Jul. 22, 2017

    "Been making this for years, I call it zucchini parmesian. I saute some fresh garlic, coat the zuchiini with some flaoved breat crummbs then fry just a little,put in casserole dish, then just ad my marinara sauce, mozzarella and parmesian and bake. Very flavorful with just the two cheeses."

    MY REVIEW
    Denise User ID: 8992192 269510
    Reviewed Jul. 22, 2017

    "Just made this and will be making it again but found it a bit bland, so the next time I make it I'll be adding a little heat and different (more pungent) cheese combination. I didn't saute the red peppers and loved it that way. Hubby just went for seconds - a good sign. Update: Just realized I used tomato sauce instead of a spiced Italian sauce. My bad. Trying it again - this time I'll read the directions more carefully."

    MY REVIEW
    JFelt User ID: 3081208 269729
    Reviewed Jul. 20, 2017

    "We have made this many times and love it. I use pizza sauce instead of tomato sauce which is more flavorful. To lighten it up a little, we use 2 percent cheese and turkey italian sausage or turkey pepperoni. Very easy to freeze and take in my lunch later too."

    MY REVIEW
    Jujubee1762 User ID: 82367 269699
    Reviewed Jul. 19, 2017

    "WE LOVED THIS!!!!!!! Will definitely make again.My husband said it's better than spaghetti. Used canned pizza sauce and Parmesan on top. Could use a little more zucchini. I think I need to start growing zucchini. LOL"

    MY REVIEW
    rgaumer User ID: 4421903 269308
    Reviewed Jul. 11, 2017

    "This was amazing!! HUGE hit!!!"

    MY REVIEW
    Teresa User ID: 1206555 269257
    Reviewed Jul. 10, 2017

    "Absolutely delicious and so easy!!"

    MY REVIEW
    watsonl1 User ID: 3481416 268927
    Reviewed Jul. 3, 2017

    "This recipe is really good, and a great summer dish for when zucchinis are in abundance. I loved the zucchini crust. It was such a nice change of pace to a heavy bread crust. The only changes I made were based on using ingredients on hand - used an Italian cheese blend for the mozzarella and a colby-jack blend for the cheddar because I had both of those. I love a dish that is versatile in that way so just use whatever cheese combo you like best on this dish and you should have a winner. Also, I took the advice of others and cooked the bell pepper with the beef and onions because my family prefers that combo. My skeptical pizza loving daughter ate this and said it was good. I will definitely be making this dish again."

    MY REVIEW
    Chile611 User ID: 8110990 267877
    Reviewed Jun. 11, 2017

    "Loved this recipe. The only thing I did differently was I cooked the peppers with beef and onions. Tastes even better as leftovers the next day!"

    MY REVIEW
    Carole User ID: 3645144 265966
    Reviewed May. 14, 2017

    "This recipe is really really good. I've also used the zucchini, cheese, and egg mix as the base for Eggplant Parmesan instead of pasta. Everyone loves it."

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