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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
Read more: Roasted Zucchini Casserole Recipe
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
A delicious and healthy alternative to traditional pizza, using zucchini as the base.
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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:
This zucchini pizza casserole is a great way to enjoy pizza flavors without the carbs. Feel free to customize with your favorite toppings!
Read more: Zucchini Quinoa Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg
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Tried this recipe?Let us know how it was!
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.
Frequently Asked Questions
FAQ:
How do I prevent the zucchini crust from becoming too soggy?
Squeeze out excess moisture from the shredded zucchini using a clean kitchen towel before mixing it with other ingredients.
Can I use a different type of cheese?
Yes, you can substitute mozzarella with cheddar, provolone, or any cheese that melts well.
Is it possible to make this dish vegetarian?
Absolutely, just skip the meat or replace it with plant-based alternatives like mushrooms or tofu.
Can I prepare this casserole ahead of time?
Yes, assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
What can I serve with this casserole?
A simple side salad or garlic bread pairs well with this dish.
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