Zucchini Pizza Casserole Recipe

5 250 286
Zucchini Pizza Casserole Recipe
Zucchini Pizza Casserole Recipe photo by Taste of Home
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Zucchini Pizza Casserole Recipe

Read Reviews
5 250 286
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 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

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 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
    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
    Grandmaj2u User ID: 189795 290371
    Reviewed 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 !"

    MY REVIEW
    wayteach User ID: 4095501 290358
    Reviewed Jun. 21, 2018

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

    MY REVIEW
    DCourtney2 User ID: 6003407 290354
    Reviewed 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!"

    MY REVIEW
    Medic 716 User ID: 4089259 289732
    Reviewed Jun. 5, 2018

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

    MY REVIEW
    rock111 User ID: 2691736 287905
    Reviewed 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!!"

    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."

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