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Zucchini Pizza Casserole Recipe

Zucchini Pizza Casserole Recipe
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★★★★★

5.2 from 11 reviews

This Zucchini Pizza Casserole is a delicious and nutritious dish that combines the fresh taste of shredded zucchini with a savory ground beef tomato sauce and melty cheeses. It’s a low-carb, comforting meal perfect for family dinners, featuring layers of zucchini, cheese, and a flavorful beef topping baked to golden perfection.

Ingredients

Scale

Vegetables and Cheese Base

  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese (divided)
  • 1/2 cup shredded cheddar cheese (divided)

Beef Topping

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium green or sweet red pepper, chopped
  • Remaining 1 cup shredded part-skim mozzarella cheese
  • Remaining 1/2 cup shredded cheddar cheese

Instructions

  1. Prep the zucchini: Preheat your oven to 400°F (200°C). Place the shredded zucchini in a colander, sprinkle with 1/2 teaspoon salt, and let it stand for about 10 minutes to draw out moisture. Afterward, squeeze out as much liquid as possible using your hands or a clean towel to ensure your casserole doesn’t get soggy.
  2. Make the zucchini cheese base: In a large bowl, combine the drained zucchini with 2 large eggs, 1/2 cup grated Parmesan cheese, and half of the shredded mozzarella and cheddar cheeses (1 cup mozzarella and 1/2 cup cheddar). Mix well, then press the mixture evenly into a greased 13×9-inch (or 3-quart) baking dish. Bake this base for 20 minutes until it sets and starts to brown slightly.
  3. Prepare the beef topping: While the zucchini base bakes, heat a large saucepan over medium heat. Add 1 pound of ground beef and 1/2 cup chopped onion. Cook until the beef is no longer pink and onions are softened, breaking the meat into crumbles as it cooks. Drain excess fat, then stir in the entire 15-ounce can of Italian tomato sauce. Let the meat sauce simmer briefly to combine flavors.
  4. Assemble and bake the casserole: Remove the zucchini base from the oven and spread the prepared meat sauce evenly over it. Sprinkle with the remaining shredded mozzarella and cheddar cheeses (1 cup mozzarella, 1/2 cup cheddar) on top. Finally, evenly distribute the chopped green or sweet red pepper over the cheese layer. Return the casserole to the oven and bake for an additional 20 minutes until heated through and the cheese is bubbly and slightly browned.

Notes

  • For a lower sodium version, reduce or omit the added salt and use a low-sodium tomato sauce.
  • Make sure to squeeze out as much moisture as possible from the zucchini to prevent the casserole from becoming watery.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • This casserole can be prepared ahead of time and refrigerated before the final baking step.
  • For extra flavor, consider adding Italian seasoning or garlic powder to the beef sauce.

Nutrition

Keywords: zucchini casserole, pizza casserole, low carb casserole, ground beef casserole, baked zucchini dish

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