Zucchini Pizza Casserole Recipe

Introduction

This Zucchini Pizza Casserole is a delicious low-carb twist on classic pizza, featuring a crispy zucchini crust loaded with savory beef and melted cheese. It’s an easy, comforting dish perfect for weeknight dinners or casual gatherings.

Ingredients

• 4 cups shredded zucchini
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup shredded cheddar cheese
• 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

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, combine the shredded zucchini and salt. Let it sit for 10 minutes to release excess moisture.
3. Step 3: After 10 minutes, squeeze out as much moisture as possible from the zucchini using a clean kitchen towel or cheesecloth.
4. Step 4: In the same bowl, combine the drained zucchini, eggs, Parmesan cheese, and half of the mozzarella cheese. Mix well to form the crust mixture.
5. Step 5: Grease a 9×13-inch baking dish. Press the zucchini mixture evenly into the bottom of the dish to form the crust.
6. Step 6: Bake the crust in the preheated oven for 20 minutes, or until it is set and lightly browned.
7. Step 7: While the crust is baking, in a skillet, brown the ground beef with the chopped onion over medium heat until the beef is no longer pink. Drain any excess fat.
8. Step 8: Stir in the pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper. Cook for another 5 minutes, stirring occasionally.
9. Step 9: Once the crust is ready, spread the beef mixture evenly over the zucchini crust.
10. Step 10: Sprinkle the remaining mozzarella cheese and all of the cheddar cheese over the top.
11. Step 11: Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
12. Step 12: Remove from the oven and allow the casserole to cool for a few minutes before slicing and serving.

Tips & Variations

• Make sure to thoroughly squeeze the zucchini to avoid a soggy crust.
• For a vegetarian version, replace ground beef with cooked lentils or a meat substitute.
• Add your favorite pizza toppings like olives or sliced jalapeños for extra flavor.
• Use low-moisture mozzarella cheese to help keep the casserole from becoming watery.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crust’s crispness, or microwave for a quicker option, though the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, but be sure to thaw and drain the zucchini well to remove as much excess moisture as possible before using it in the crust.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to the baking step and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Zucchini Pizza Casserole Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

This Zucchini Pizza Casserole is a delicious low-carb twist on traditional pizza, featuring a crispy zucchini crust topped with savory ground beef, vegetables, rich pizza sauce, and a blend of melted cheeses. It’s a comforting and satisfying baked dish perfect for family dinners or gatherings.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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)

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: Preheat your oven to 400°F (200°C) to prepare for baking the crust and casserole.
2. Prepare Zucchini: In a large bowl, combine the shredded zucchini with 1/2 teaspoon salt. Let it sit for 10 minutes to draw out excess moisture from the zucchini.
3. Drain Moisture: After 10 minutes, squeeze the zucchini thoroughly with a clean kitchen towel or cheesecloth to remove as much liquid as possible to ensure a firm crust.
4. Make Crust Mixture: In the same bowl, mix the drained zucchini with 2 eggs, 1/2 cup Parmesan cheese, and half of the mozzarella cheese (1 cup). Stir until well combined to form the crust batter.
5. Form Crust: Grease a 9×13-inch baking dish and press the zucchini mixture evenly into the bottom to create a solid crust layer.
6. Bake Crust: Bake the crust in the preheated oven for 20 minutes, or until it sets and turns slightly golden brown.
7. Cook Beef Mixture: While the crust bakes, heat a skillet over medium heat and brown 1 pound ground beef with 1/2 cup chopped onion until beef is fully cooked and no longer pink. Drain any fat.
8. Add Vegetables and Seasoning: Stir in 2 cups pizza sauce, chopped green bell pepper, sliced mushrooms, dried oregano, garlic powder, and black pepper. Simmer the mixture for another 5 minutes, stirring occasionally.
9. Assemble Casserole: When the crust is done, spread the beef and vegetable mixture evenly over the crust in the baking dish.
10. Add Cheese Topping: Sprinkle the remaining mozzarella and all the cheddar cheese on top of the beef layer.
11. Bake Casserole: Return the casserole to the oven and bake for an additional 20 minutes or until the cheese is melted, bubbly, and slightly golden.
12. Serve: Remove the casserole from the oven and allow it to cool for a few minutes before slicing and serving.

Notes

• Make sure to squeeze out as much moisture as possible from the zucchini to prevent a soggy crust.
• You can substitute ground turkey or chicken for a leaner meat option.
• For a spicier version, add crushed red pepper flakes to the beef mixture.
• This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking cold.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Keywords: zucchini pizza casserole, low carb pizza, zucchini crust pizza, ground beef casserole, easy baked casserole