Zucchini Pizza Casserole
A delicious, low-carb pizza alternative featuring a zucchini crust that's cheesy, easy to customize, and perfect for family dinner nights.
Ingredients
For the Zucchini Base
- 4 cups shredded zucchini Make sure to salt and drain to prevent sogginess.
- 0.5 teaspoon salt Draws excess moisture from zucchini.
- 2 large eggs Binds the crust and adds richness.
- 0.5 cup grated Parmesan cheese Enhances flavor and provides structure.
For the Filling
- 1 pound ground beef Offers a hearty, savory filling.
- 0.5 cup chopped onion Adds sweetness and aromatic depth.
- 2 cups pizza sauce Brings brightness and flavor.
- 1 green bell pepper, chopped green bell pepper, chopped Contributes crunchy texture.
- 0.5 cup sliced mushrooms Adds earthy flavor.
- 0.5 teaspoon dried oregano Traditional pizza herb.
- 0.5 teaspoon garlic powder Offers savory depth.
- 0.25 teaspoon black pepper Adds subtle heat.
For the Topping
- 2 cups shredded mozzarella cheese Melts into a gooey topping.
- 1 cup shredded cheddar cheese Adds a sharp, tangy bite.
Instructions
Preparation of Zucchini Crust
- Preheat your oven to 400°F (about 200°C).
- Shred the zucchini using a box grater and then toss it with 1/2 teaspoon of salt in a bowl. Let it sit for about 10 minutes to draw out moisture.
- Squeeze the zucchini using a clean kitchen towel or paper towels to remove excess moisture.
- In a mixing bowl, combine the shredded zucchini with the eggs and Parmesan cheese, stirring until well coated.
- Press the mixture evenly into a greased 9x13-inch baking dish to form a crust.
- Bake in the preheated oven for about 15–20 minutes, until set and lightly golden.
Cooking the Filling
- In a large skillet over medium heat, cook the ground beef and chopped onion together for about 7–9 minutes, breaking the meat into crumbles as it browns.
- Drain any excess grease, then stir in the pizza sauce, oregano, garlic powder, and black pepper. Let it simmer for 3–5 minutes.
Layering and Baking
- Spread the beef mixture evenly over the pre-baked zucchini crust.
- Sprinkle the chopped green bell pepper and sliced mushrooms over the top.
- Top with shredded mozzarella and cheddar cheese, spreading it generously to the edges.
- Return to the oven for another 15–18 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for 5–10 minutes before slicing.
Notes
Great for meal prep and can be customized with different toppings. Leftovers can be reheated in the microwave or oven. Also freezes well.