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Zucchini Pizza Casserole Recipe

Zucchini Pizza Casserole Recipe
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★★★★★

4.9 from 11 reviews

This Zucchini Pizza Casserole is a delicious and low-carb twist on traditional pizza, featuring a crispy zucchini crust topped with a savory beef and vegetable pizza sauce mixture, finished with melted mozzarella and cheddar cheeses. It’s perfect for a family dinner or a comforting meal that sneaks in extra veggies.

Ingredients

Scale

For the Zucchini Crust

  • 4 cups shredded zucchini
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (half of 2 cups)

For the Topping

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cups pizza sauce
  • 1 green bell pepper, chopped
  • 1/2 cup sliced mushrooms
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese (remaining half)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the casserole.
  2. Prepare Zucchini: In a large bowl, mix the shredded zucchini with 1/2 teaspoon salt and let it sit for 10 minutes to draw out excess moisture.
  3. Drain Zucchini: After resting, squeeze the zucchini thoroughly using a clean kitchen towel or cheesecloth to remove as much water as possible, ensuring a firm crust.
  4. Mix Crust Ingredients: Return the drained zucchini to the bowl and add eggs, Parmesan cheese, and half of the mozzarella cheese. Mix well to combine into a crust mixture.
  5. Form Crust: Grease a 9×13-inch baking dish. Press the zucchini mixture evenly into the bottom to form the crust base.
  6. Bake Crust: Bake the crust in the preheated oven for 20 minutes or until it firms up and becomes lightly browned.
  7. Cook Beef Mixture: While the crust bakes, brown ground beef with chopped onion in a skillet over medium heat until beef is no longer pink, then drain excess fat.
  8. Add Sauce and Veggies: Stir in pizza sauce, chopped green bell pepper, sliced mushrooms, oregano, garlic powder, and black pepper. Cook for 5 more minutes, stirring occasionally.
  9. Assemble Casserole: Remove crust from oven and evenly spread the meat and vegetable mixture over the zucchini crust.
  10. Add Cheese Topping: Sprinkle the remaining mozzarella cheese and all cheddar cheese over the top of the casserole.
  11. Bake Casserole: Return the dish to the oven and bake for an additional 20 minutes, or until the cheese melts and bubbles.
  12. Cool and Serve: Let the casserole cool for a few minutes before slicing to serve. Enjoy your zucchini pizza casserole warm!

Notes

  • Make sure to squeeze the zucchini thoroughly to avoid a soggy crust.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • Feel free to customize the vegetables and cheese based on your preference.
  • This dish can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For a spicier option, add red pepper flakes or Italian seasoning to the beef mixture.

Nutrition

Keywords: zucchini pizza casserole, low-carb pizza, zucchini crust, healthy pizza casserole, ground beef casserole

Find it online: https://servedbynora.com/zucchini-pizza-casserole-recipe/