Description
This Zucchini Pizza Casserole is a hearty and delicious low-carb twist on traditional pizza, featuring a cheesy zucchini base layered with savory ground beef and topped with vibrant peppers. Perfect for a family dinner, it combines the freshness of shredded zucchini with classic pizza flavors baked to perfection in a casserole dish.
Ingredients
Zucchini Base
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese (divided)
- 1/2 cup shredded cheddar cheese (divided)
Beef Topping
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
Final Toppings
- 1 cup shredded part-skim mozzarella cheese (remaining half)
- 1/2 cup shredded cheddar cheese (remaining half)
- 1 medium green or sweet red pepper, chopped
Instructions
- Prep the zucchini: Preheat your oven to 400°F. Place the shredded zucchini in a colander and sprinkle with salt. Let it stand for 10 minutes to draw out excess moisture. Then, firmly squeeze the zucchini to remove as much water as possible to avoid sogginess.
- Make the zucchini cheese base: In a mixing bowl, combine the drained zucchini with eggs, Parmesan cheese, and half of the mozzarella and cheddar cheeses. Spread this mixture evenly into a greased 13×9-inch or 3-quart baking dish. Bake for 20 minutes until set and slightly golden.
- Prepare the beef topping: While the zucchini base bakes, heat a large saucepan over medium heat. Add ground beef and chopped onion; cook until the beef is browned and no longer pink, breaking it into crumbles as it cooks. Drain any excess fat. Stir in the Italian tomato sauce and heat through.
- Assemble and bake the casserole: Remove the zucchini base from the oven. Spoon the meat sauce evenly over the zucchini layer. Sprinkle the remaining mozzarella and cheddar cheeses on top, then scatter the chopped green or sweet red pepper. Return the casserole to the oven and bake for an additional 20 minutes, or until heated through and cheese is melted and bubbly.
Notes
- Be sure to squeeze out as much liquid as possible from the zucchini to prevent a watery casserole.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- If you prefer a spicier dish, add crushed red pepper flakes to the beef sauce.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- For a vegetarian version, omit the beef and use a mixture of sautéed mushrooms and bell peppers instead.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
