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Zucchini Pizza Casserole Recipe

Zucchini Pizza Casserole Recipe
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★★★★★

5.2 from 26 reviews

This Zucchini Pizza Casserole is a delicious and nutritious twist on traditional pizza, featuring a low-carb zucchini crust topped with savory ground beef, vegetables, pizza sauce, and melted cheeses. It’s perfect for a family dinner or a comforting weeknight meal that combines the flavors of pizza with the wholesomeness of veggies in a baked casserole form.

Ingredients

Scale

Crust Ingredients

  • 4 cups shredded zucchini
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (divided from 2 cups total)

Topping Ingredients

  • 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)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the crust and later the casserole.
  2. Prepare Zucchini: In a large bowl, combine the shredded zucchini with salt. Let it sit for 10 minutes to draw out excess moisture, which helps prevent a soggy crust.
  3. Drain Zucchini: After 10 minutes, squeeze out as much liquid as possible from the zucchini using a clean kitchen towel or cheesecloth for a firmer crust.
  4. Make Crust Mixture: Return the drained zucchini to the bowl and mix in the eggs, grated Parmesan, and half the mozzarella cheese until well combined.
  5. Form Crust: Grease a 9×13-inch baking dish and press the zucchini mixture evenly into the bottom to form the pizza crust layer.
  6. Bake Crust: Bake the crust in the preheated oven for 20 minutes, or until it is set and has a light golden-brown color.
  7. Cook Beef Mixture: While the crust bakes, brown the ground beef with chopped onion in a skillet over medium heat until no longer pink, then drain excess fat.
  8. Add Vegetables and Seasoning: 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: Spread the cooked beef mixture evenly over the baked zucchini crust in the baking dish.
  10. Add Cheese Toppings: Sprinkle the remaining mozzarella cheese and all cheddar cheese evenly over the beef and vegetable layer.
  11. Bake Casserole: Return the assembled casserole to the oven and bake for another 20 minutes until the cheese is melted, bubbly, and slightly browned.
  12. Cool and Serve: Remove the casserole from the oven and allow it to cool for a few minutes before slicing to serve warm.

Notes

  • Be sure to squeeze out as much moisture as possible from the zucchini to avoid a soggy crust.
  • If you prefer a spicier kick, add red chili flakes to the beef mixture.
  • This casserole can be made ahead of time and reheated; store leftovers in an airtight container in the fridge for up to 3 days.
  • For a vegetarian version, omit the ground beef and add more vegetables like zucchini, eggplant, or spinach.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • Use low-sodium pizza sauce to reduce the sodium content.

Nutrition

Keywords: Zucchini pizza casserole, low carb pizza, ground beef casserole, vegetable pizza bake, healthy pizza recipe

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