Zucchini Pizza Casserole Recipe

5 245 280
Zucchini Pizza Casserole Recipe
Zucchini Pizza Casserole Recipe photo by Taste of Home
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Zucchini Pizza Casserole Recipe

Read Reviews
5 245 280
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
    bprifti User ID: 6361481 286647
    Reviewed Apr. 14, 2018

    "Have made this several times and everyone loves it!"

    MY REVIEW
    Jennifer User ID: 9447618 286269
    Reviewed Apr. 7, 2018

    "Turned out amazing. Kids loved it. I cooked the red pepper with the ground beef and onions."

    MY REVIEW
    annlindblad User ID: 7743001 282063
    Reviewed Jan. 14, 2018

    "Tasty - made you forget you didn't have noodles or a pizza crust in there. Hubby liked it."

    MY REVIEW
    ahmom User ID: 3426126 279182
    Reviewed Dec. 12, 2017

    "Very tasty!! To those who thought it was too soggy/goopy, squeeze the zucchini in your fist to remove the extra liquid. We loved this."

    MY REVIEW
    Skang User ID: 9339101 278463
    Reviewed Nov. 28, 2017

    "Excellent recipe. I wouldn't call it pizza per se, reminded me more of carb-less lasagna. I cut the amount of ground beef in half, doubled the onions and added about as much mushrooms. I used jarred Barilla traditional pasta sauce. Next time I'm thinking of using only half the cheese in the zucchini mix and replacing that amount with more zucchini, and double the salt. I'll also add garlic as many commenters have suggested. It holds up well as leftovers."

    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."

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