Zucchini Pizza Casserole

The aroma of melting cheese mingled with savory ground beef fills the kitchen as the Zucchini Pizza Casserole bakes to perfection. This delicious dish comes together in about an hour and is a fantastic gluten-free alternative for pizza lovers. With its hearty texture and rich flavors, it’s sure to impress anyone at the dinner table.

This recipe is perfect for busy families or anyone craving a comforting meal without the carbs. It’s great for potlucks or as a make-ahead dish; simply store it in the fridge and reheat later for a quick weeknight dinner.

Why You’ll Love This Recipe

• The zucchini crust provides a unique, moist texture that holds everything together.
• It’s loaded with protein, making it a filling option for any meal.
• This dish can be customized with your favorite pizza toppings.
• It’s a wholesome way to sneak in more vegetables into your diet.

What You’ll Need

Gather the following ingredients to create a delicious casserole without the hassle:

For the Crust

• 4 cups shredded zucchini
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided

For the Filling

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 cup shredded cheddar cheese
• 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

Use low-fat cheese for a lighter version.

Substitutions & Swaps

• Ground turkey or chicken for beef
• Any preferred cheese for mozzarella
• Frozen zucchini if fresh isn’t available

How to Make It

Follow these simple steps to prepare your casserole:

Preheat

Preheat your oven to 400°F (200°C).

Combine

In a large bowl, combine the shredded zucchini and salt. Let it sit for 10 minutes to release excess moisture.

Drain

After 10 minutes, squeeze out as much moisture as possible from the zucchini using a clean kitchen towel or cheesecloth.

Mix

In the same bowl, combine the drained zucchini, eggs, Parmesan cheese, and half of the mozzarella cheese. Mix well to form the crust mixture.

Grease

Grease a 9×13-inch baking dish. Press the zucchini mixture evenly into the bottom of the dish to form the crust.

Bake

Bake the crust in the preheated oven for 20 minutes, or until it is set and lightly browned.

Brown

While the crust is baking, brown the ground beef with the chopped onion in a skillet over medium heat until the beef is no longer pink. Drain any excess fat.

Stir

Stir in the pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper. Cook for another 5 minutes, stirring occasionally.

Spread

Once the crust is ready, spread the beef mixture evenly over the zucchini crust.

Sprinkle

Sprinkle the remaining mozzarella cheese and all of the cheddar cheese over the top.

Final Bake

Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.

Cool

Remove from the oven and allow the casserole to cool for a few minutes before slicing and serving.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for up to 3 months.
Reheat: Microwave for 3-4 minutes or until hot.

Tips for Best Results

• Squeeze out excess moisture from the zucchini to prevent a soggy crust.
• Feel free to add extra vegetables like spinach or olives for more flavor.
• Let the casserole cool slightly for easier slicing.

Serving Suggestions

• Pair with a fresh garden salad for a complete meal.
• Serve with garlic bread for a comforting dinner.
• Great for game day gatherings or family get-togethers.