Name: Zucchini Pizza Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups zucchini, shredded (about 4 medium zucchini, unpeeled); 1 teaspoon salt (to draw out moisture); 2 large eggs; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese, divided in half; 1/2 cup shredded cheddar cheese, divided in half; 1 pound lean ground beef (90% lean); 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 jar (24 oz) Italian marinara or pizza sauce; 1 teaspoon Italian seasoning; Salt and black pepper to taste; 1 bell pepper (green or red), diced; Sliced pepperoni or turkey pepperoni; Sliced black olives; Crushed red pepper flakes

Description

Zucchini pizza casserole delivers all the gooey, cheesy, saucy satisfaction of pizza on a naturally low-carb zucchini base instead of dough. It bakes up golden and sliceable, pleases even picky eaters, and makes a brilliant use of summer garden zucchini.

Ingredients

FOR THE ZUCCHINI CRUST

4 cups zucchini, shredded (about 4 medium zucchini, unpeeled)

1 teaspoon salt (to draw out moisture)

2 large eggs

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided in half

1/2 cup shredded cheddar cheese, divided in half

FOR THE MEAT SAUCE

1 pound lean ground beef (90% lean)

1/2 medium yellow onion, finely diced

2 cloves garlic, minced

1 jar (24 oz) Italian marinara or pizza sauce

1 teaspoon Italian seasoning

Salt and black pepper to taste

TOPPINGS (choose your favorites)

1 bell pepper (green or red), diced

Sliced pepperoni or turkey pepperoni

Sliced black olives

Crushed red pepper flakes

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Instructions

1. Preheat the oven to 400 degrees F. Spray a 9×13-inch baking dish generously with nonstick cooking spray.

2. Shred the unpeeled zucchini on the large holes of a box grater into a colander. Toss with 1 teaspoon of salt and let rest for 10 minutes to release moisture.

3. Transfer the salted zucchini to a clean kitchen towel and squeeze firmly over the sink until barely any liquid remains. This step is critical for a firm, non-watery crust.

4. Combine the squeezed zucchini in a large bowl with the eggs, Parmesan, half the mozzarella, and half the cheddar. Mix thoroughly, then press firmly and evenly into the prepared baking dish. Bake for 20 minutes until set and golden at the edges.

5. While the crust bakes, brown the ground beef and diced onion in a large skillet over medium heat, breaking up the meat as it cooks. Add the garlic for one more minute. Drain excess fat, then stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes.

6. Spoon the meat sauce evenly over the baked zucchini crust. Sprinkle the remaining mozzarella and cheddar over the sauce, then add your chosen toppings.

7. Return to the oven and bake for 20 more minutes until the cheese is melted, bubbly, and golden in spots. Rest for 5 to 10 minutes before slicing and serving.

Notes

Squeeze the zucchini thoroughly — this is the single most important step for a firm, sliceable crust.

Always rest the casserole 5 to 10 minutes before slicing for clean, tidy squares.

Do not peel the zucchini — the skin helps hold structure and adds color.

For a crispier crust, extend the first bake to 25 minutes before adding toppings.

Vegetarian swap: replace ground beef with sauteed mushrooms, diced peppers, spinach, and rinsed white beans.

Freezer meal: cool completely, portion into airtight containers, and freeze up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course, Casserole
Method: Baking
Cuisine: American, Italian-Inspired