Description
This Zucchini Pizza Casserole bakes up cheesy, hearty, and bursting with pizza flavor—without the dough. It’s the weeknight dinner that turns zucchini into a cheesy, saucy, low-carb favorite.
Ingredients
Scale
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
- 1 medium green or red bell pepper, chopped
Instructions
- Preheat oven to 400°F. Place shredded zucchini in a colander and toss with salt. Let sit 10 minutes, then squeeze out as much moisture as possible.
- In a large bowl, mix zucchini, eggs, Parmesan, and half the mozzarella and cheddar. Press mixture into a greased 13×9-inch baking dish. Bake for 20 minutes.
- Meanwhile, cook ground beef and onion over medium heat until beef is browned; drain excess fat. Stir in tomato sauce.
- Spread beef mixture over baked zucchini base. Top with remaining mozzarella and cheddar cheeses. Sprinkle bell pepper on top.
- Bake an additional 20 minutes, or until bubbly and golden. Let cool slightly before serving.
Notes
Squeeze zucchini well to avoid sogginess—don’t skip it! Add sliced pepperoni, olives, or mushrooms for extra pizza flavor. Leftovers keep in the fridge up to 4 days or can be frozen up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg