Save on Pinterest

Zucchini Pizza Casserole

My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium green or sweet red pepper, chopped

Directions

  • Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  • Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
  • Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.
  • Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Test Kitchen Tips
  • Italian sausage or ground turkey sub well in this casserole.
  • Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
  • This packs up nicely for weekday lunches.
  • Nutrition Facts
    1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.

    Reviews

    Click stars to rate
    Average Rating:
    • Vanessa
      Feb 2, 2021

      WOW. I am so so impressed with this recipe!! It tastes like perfection, which is an understatement. I cannot wait to make this again. Thank you so much for an awesome recipe!!!!!!

    • Lois
      Jan 29, 2021

      My family really enjoyed this recipe. I did use pizza sauce as others suggested and added Italian spices. It served closer to 4 people. Will make again!

    • Mary Beth
      Jan 27, 2021

      This is a creative and delicious recipe with many options. I made the recipe as listed with a few minor changes: I added pepper to the crust mixture, substituted turkey, and used a red bell pepper as I find it milder for young palates. This will be a regular in my rotation. Our ten-month-old grand daughter ate three large servings!

    • millie
      Oct 31, 2020

      Great recipe. I used pizza sauce (Prego) as recommended by other reviewers. I also added 1/2 teaspoon pepper, 1/2 teaspoon salt, 1 teaspoon pizza seasoning, 1/2 teaspoon basil, 1/2 teaspoon Italian seasoning, 1 teaspoon frozen pizza seasoning, and 1/2 t. garlic powder. Everyone loved it - including the 2 and 8 year old grandchildren.

    • Gina
      Sep 28, 2020

      Excited by this simple yet tasty gluten-free recipe!

    • sgronholz
      Sep 25, 2020

      This recipe is great! I like to add mushrooms to the sauce and top with black olives...yum!

    • Jan
      Sep 13, 2020

      Excellent recipe - didn't change a thing. I'll be making it again. Delicious.

    • Lorraine
      Aug 10, 2020

      It is like a pizza without a bread crust. Good recipe for a gluten free diet. Very tasty.

    • Linda
      Aug 9, 2020

      Excellent! Kids had seconds!

    • cook46ingrndle
      Aug 6, 2020

      My family loved this but I did make changes. I used bulk Italian sausage instead of ground beef and pizza sauce instead of tomato sauce. I don't think it would have tasted like pizza otherwise. The crust had to be baked longer than recommended and the zucchini needed more time in the colander to draw out the moisture. Knowing this now and making those changes I will be making it again.