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Zucchini Pizza Casserole Recipe

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★★★★★

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.

Ingredients

Scale

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

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