Zucchini Pizza Casserole
A delightful casserole that combines classic pizza flavors with a healthy twist using zucchini as the base.
Ingredients
Zucchini Crust
- 4 cups shredded zucchini
- 1/2 teaspoon salt to help draw out moisture
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese half for crust, half for topping
Casserole Filling
- 1 pound ground beef can substitute with turkey or chicken
- 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 cheddar cheese for topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the shredded zucchini and salt. Let it sit for about 10 minutes to release excess moisture.
- After 10 minutes, strain and squeeze out as much moisture as possible from the zucchini using a clean kitchen towel or cheesecloth.
- In the same bowl, add the drained zucchini along with eggs, Parmesan cheese, and half of the mozzarella cheese. Mix well to create the crust mixture.
- Grease a 9×13-inch baking dish. Press the zucchini mixture evenly into the bottom of the dish, forming a crust.
Cooking
- Bake the crust in the preheated oven for about 20 minutes until it is set and lightly browned.
- While the crust is baking, brown the ground beef along with the chopped onion in a skillet over medium heat until the meat is no longer pink. Drain excess fat.
- Add the pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper to the beef. Cook for another 5 minutes, stirring occasionally.
- Once the crust is ready, spread the beef mixture evenly over it.
- Top with the remaining mozzarella cheese and all of the cheddar cheese.
- Return the casserole to the oven and bake for another 20 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
Serve with a simple side salad or garlic bread. You can also add fresh herbs or balsamic glaze for extra flavor. Store in an airtight container for up to 3 days or freeze for longer storage.