Zucchini Pizza Casserole Recipe

5 240 275
Zucchini Pizza Casserole Recipe
Zucchini Pizza Casserole Recipe photo by Taste of Home
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Zucchini Pizza Casserole Recipe

Read Reviews
5 240 275
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
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.

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    • 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
    Jennifer User ID: 9244204 272702
    Reviewed Sep. 5, 2017

    "So delicious! I did use fresh grated Parmesan cheese and topped with fresh sliced mozzarella. Didn't add any shredded mozzarella to the zucchini mixture only used Cheddar and Parmesan and still came out great!"

    MY REVIEW
    jpmcatsx3 User ID: 5098913 272144
    Reviewed Aug. 23, 2017

    "Made it with Italian sausage instead of ground beef and added 2 tsp minced garlic. Yummy! Everyone loved it! I like the zucchini crust especially since it cuts down on carbs. Will definitely be making this again!"

    MY REVIEW
    katieleigh3508 User ID: 4885329 272123
    Reviewed Aug. 23, 2017

    "Excellent! I liked it better fresh out of the oven so I will stick to a 1/2 recipe (8" square pyrex) to limit leftovers. Delicious!! (PS - I used ground chicken instead of beef to lower cholesterol - couldn't tell one bit of difference.)"

    MY REVIEW
    bethsmoak User ID: 8186031 271482
    Reviewed Aug. 7, 2017

    "This was fantastic! We don't eat a lot of pizza because of the carbs, so this is an incredible substitute for pizza! We will definitely be making it again!"

    MY REVIEW
    momzilla24 User ID: 2029435 270354
    Reviewed Aug. 4, 2017

    "Very tasty, versatile crust. Great way to use up the zucchini overload. Even those who don't care for zucchini will enjoy it. Have made it with a layer of ricotta, fresh tomatoes and basil instead of the the meat sauce for a vegetarian alternative."

    MY REVIEW
    LindaMaeB User ID: 6126309 270168
    Reviewed Jul. 31, 2017

    "I also added some extra Italian seasoning and garlic powder. My husband, who usually does not care for vegetables, went back for more!"

    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."

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