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Zucchini Pizza Casserole Recipe

Zucchini Pizza Casserole Recipe
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★★★★★

5.3 from 15 reviews

This Zucchini Pizza Casserole is a delicious and healthier twist on traditional pizza, featuring a low-carb zucchini crust loaded with flavorful ground beef, vegetables, and a blend of melty cheeses. It’s perfect for a family dinner or meal prep and offers a satisfying way to enjoy your favorite pizza flavors with added veggies.

Ingredients

Scale

Crust

  • 4 cups shredded zucchini
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (half of 2 cups)

Topping

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 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
  • 1 cup shredded mozzarella cheese (remaining half)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure a hot cooking environment for the zucchini crust and casserole.
  2. Prepare Zucchini: In a large bowl, combine the shredded zucchini and salt. Let the mixture sit for 10 minutes to draw out excess moisture from the zucchini.
  3. Drain Moisture: After 10 minutes, using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible from the zucchini to prevent a soggy crust.
  4. Mix Crust Ingredients: Return the drained zucchini to the bowl and add the eggs, Parmesan cheese, and half of the shredded mozzarella. Mix thoroughly to form your zucchini crust mixture.
  5. Form Crust: Grease a 9×13-inch baking dish, then press the zucchini mixture evenly into the bottom to form a crust layer.
  6. Bake Crust: Place the baking dish in the preheated oven and bake for 20 minutes, or until the crust is set and lightly golden brown.
  7. Cook Beef Mixture: While crust bakes, brown ground beef with chopped onion in a skillet over medium heat until beef is cooked through and no longer pink. Drain excess fat.
  8. Combine Toppings: Add pizza sauce, chopped green bell pepper, mushrooms, oregano, garlic powder, and black pepper to the beef. Cook for an additional 5 minutes, stirring occasionally.
  9. Assemble Casserole: Once the crust is baked, spread the beef mixture evenly over it in the baking dish.
  10. Add Cheese Topping: Sprinkle the remaining mozzarella and all cheddar cheese evenly over the beef layer.
  11. Bake Final Dish: Return the casserole to the oven and bake for another 20 minutes, until the cheese is melted, bubbly, and slightly golden.
  12. Cool and Serve: Remove from oven and let the casserole cool for several minutes before slicing and serving to allow flavors to set.

Notes

  • Be sure to thoroughly squeeze out zucchini moisture to avoid a watery crust.
  • Use fresh shredded zucchini for best texture and flavor.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • For extra flavor, add a sprinkle of red pepper flakes to the beef mixture.
  • This casserole reheats well and can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: zucchini pizza casserole, low carb pizza, vegetable crust pizza, healthy pizza recipe, ground beef casserole

Find it online: https://platedbyemma.com/zucchini-pizza-casserole-recipe/