Description
Zucchini Pizza Casserole with layers of zucchini, marinara sauce, cheese, and pepperoni. A delicious twist on a classic favorite.
Ingredients
Scale
- 4 cups shredded zucchini (about 3–4 medium zucchini)
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese (2 oz/56g)
- 1 1/2 cups shredded mozzarella cheese (6 oz/170g), divided
- 1 cup shredded cheddar cheese (4 oz/113g), divided
- 1 pound (450g) lean ground beef
- 1/2 cup diced onion (1 small onion)
- 1 can (15 oz/425g) pizza sauce
- 1 teaspoon Italian seasoning
- 1 cup sliced mushrooms (optional)
- 1/2 cup diced bell peppers (optional)
- 1/4 cup sliced black olives (optional)
Instructions
- Step 1: Prepare the Zucchini Preheat your oven to 400°F (200°C). Wash the zucchini thoroughly, then trim the ends. Using a box grater or food processor with a shredding attachment, shred the zucchini into a colander placed in the sink. Sprinkle with 1/2 teaspoon salt and toss gently. Let it sit for 15-20 minutes while the salt draws out excess moisture.
- Step 2: Squeeze the Zucchini Take handfuls of the shredded zucchini and squeeze firmly over the sink to remove as much liquid as possible. For best results, transfer the zucchini to a clean kitchen towel, gather the edges, and twist tightly to wring out additional moisture. You’ll be surprised how much liquid comes out! This step is crucial for your Zucchini Pizza Casserole’s texture.
- Step 3: Form the Crust In a large bowl, combine the squeezed zucchini with eggs, Parmesan cheese, and half of the mozzarella and cheddar cheeses. Mix thoroughly until everything is well incorporated. Press this mixture into a greased 9×13 inch baking dish, creating an even layer across the bottom and slightly up the sides.
- Step 4: Pre-bake the Crust Bake your zucchini crust for 20 minutes until it begins to set and turns light golden brown around the edges. The pre-baking ensures the crust will hold together when you add the toppings.
- Step 5: Prepare the Topping While the crust bakes, brown the ground beef and diced onion in a large skillet over medium heat until the meat is no longer pink, about 5-7 minutes. Drain any excess fat, then stir in the pizza sauce and Italian seasoning. Let it simmer for 2-3 minutes to meld the flavors.
- Step 6: Assemble and Bake Remove the pre-baked crust from the oven. Spread the meat mixture evenly over the crust, then sprinkle with the remaining mozzarella and cheddar cheeses. Add any optional toppings like mushrooms, bell peppers, or olives. Return to the oven and bake for another 20 minutes until the cheese is bubbly and golden.
- Step 7: Serve Let your Zucchini Pizza Casserole rest for 5-10 minutes before cutting into squares. This resting period allows it to set up properly, making it easier to serve in perfect portions. Garnish with fresh basil if desired and enjoy while still warm!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 4g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 100mg