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Looking for a tasty twist on pizza? This Zucchini Pizza Casserole is a game-changer! Packed with shredded zucchini, mozzarella cheese, and pizza sauce, it’s a delicious way to sneak in some veggies. Perfect for a weeknight dinner or a weekend treat, this dish combines all the flavors of your favorite pizza without the crust. Let’s get cooking!
Zucchini Pizza Casserole Recipe
Ingredients:
- 4 cups zucchini, shredded
- 2 cups mozzarella cheese, shredded
- 2 large eggs, beaten
- 1/2 cup grated parmesan cheese
- 1 cup cooked ground beef or sausage
- 1 cup pizza sauce
- 1 cup bell peppers, chopped
- 1 cup onions, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine shredded zucchini, eggs, parmesan cheese, and half of the mozzarella cheese. Press into a greased baking dish.
- Bake for 20 minutes or until set.
- Remove from oven and spread pizza sauce over the crust. Top with cooked meat, bell peppers, onions, and remaining mozzarella cheese. Sprinkle with oregano and basil.
- Bake for another 20 minutes or until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
What You Will Need
What you will need to make Zucchini Pizza Casserole
- Zucchini: Acts as the base, providing a healthy, low-carb alternative to traditional pizza crusts.
- Mozzarella cheese: Melts beautifully, adding a gooey, cheesy layer that binds the casserole together.
- Eggs: Help to bind the zucchini crust, ensuring it holds together when baked.
- Parmesan cheese: Adds a sharp, nutty flavor that complements the mozzarella and zucchini.
- Ground beef or sausage: Provides a hearty, savory element that makes the dish more filling.
- Pizza sauce: Adds the classic pizza flavor, tying all the ingredients together.
- Bell peppers: Offer a sweet crunch, adding texture and color to the casserole.
- Onions: Bring a subtle sweetness and depth of flavor to the dish.
- Dried oregano: Adds an earthy, aromatic note that enhances the overall pizza flavor.
- Dried basil: Complements the oregano, adding a fresh, slightly sweet herbal touch.
Tools and Instruments Required
What tools/instruments will be needed to make Zucchini Pizza Casserole Recipe
- Mixing bowl: Essential for combining shredded zucchini, eggs, and cheeses into a uniform mixture.
- Baking dish: Needed to press the zucchini mixture into and bake the casserole.
- Grater: Used to shred the zucchini and cheese for the recipe.
- Spatula: Helps in spreading the pizza sauce evenly over the baked zucchini crust.
- Oven: Required for baking the zucchini crust and then melting the cheese on top.
Zucchini Pizza Casserole Recipe
Ingredients:
Main Ingredients
- 4 cups Zucchini, shredded
- 2 cups Mozzarella cheese, shredded
- 2 large Eggs, beaten
- 1/2 cup Grated Parmesan cheese
- 1 cup Cooked ground beef or sausage
- 1 cup Pizza sauce
- 1 cup Bell peppers, chopped
- 1 cup Onions, chopped
- 1 tsp Dried oregano
- 1 tsp Dried basil
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine shredded zucchini, eggs, Parmesan cheese, and half of the mozzarella cheese. Press into a greased baking dish.
- Bake for 20 minutes or until set.
- Remove from oven and spread pizza sauce over the crust. Top with cooked meat, bell peppers, onions, and remaining mozzarella cheese. Sprinkle with oregano and basil.
- Bake for another 20 minutes or until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes:
Read more: Zucchini Casserole Recipe with Ritz Crackers
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the zucchini crust mixture and press into the baking dish.
- Bake the crust for 20 minutes, then let it cool completely.
- Assemble the casserole with toppings but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Follow the make-ahead steps but skip baking the assembled casserole.
- Wrap the unbaked casserole tightly in plastic wrap, then in foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Bake at 400°F (200°C) for 25-30 minutes until bubbly and golden.
Using zucchini as a base for this casserole not only makes it gluten-free but also adds a sneaky serving of vegetables without compromising on the pizza flavor.
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