If you’re longing for comfort food with a healthy twist, this Zucchini Pizza Casserole is about to become your new weeknight addiction. Freshly shredded zucchini is pressed into a perfectly cheesy crust, topped with seasoned beef, gooey cheese, and all the iconic pizza fixings. Whether you’re feeding a hungry family or meal-prepping for yourself, this bubbly, golden casserole is a surefire crowd-pleaser that ticks every box: satisfying, simple, and bursting with flavor. Zucchini Pizza Casserole is about to steal the dinnertime spotlight.
Ingredients You’ll Need
Every ingredient in this Zucchini Pizza Casserole recipe does a little heavy lifting—from adding moisture and color to creating that irresistible, melty top. Even better, you probably already have most of these fridge and pantry staples on hand.
- Zucchini: This bright green veggie makes a tender, nutritious crust that’s the foundation of the whole dish, so don’t skimp!
- Salt: Drawing out water from the zucchini is crucial for a crust that holds together beautifully.
- Eggs: These bind the crust ingredients, making everything hold its shape while baking.
- Grated Parmesan cheese: Savory, nutty, and a classic pizza flavor, Parmesan gives depth to your crust.
- Mozzarella cheese (divided): Half goes into the crust for gooeyness, while the rest melts over the top for that real pizza vibe.
- Cheddar cheese: For a sharp, colorful layer that perfectly balances the creamy mozzarella.
- Ground beef: Hearty, protein-rich, and perfect for a satisfying, meaty topping.
- Chopped onion: Adds sweetness and a bit of bite; sautéing with the beef builds savory flavor.
- Pizza sauce: Tangy and made for this purpose, your favorite jar or homemade batch keeps this truly pizza-inspired.
- Green bell pepper: For a little crunch and classic “supreme” pizza flair.
- Sliced mushrooms: Earthy, tender, and deliciously satisfying atop every slice.
- Dried oregano: This herb is a must for authentic pizza flavor.
- Garlic powder: A quick way to build depth and warmth in every bite.
- Black pepper: Just a smidge to round out and sharpen all those savory flavors.
How to Make Zucchini Pizza Casserole
Step 1: Prep Your Oven
Start by preheating your oven to 400°F (200°C). Getting your oven hot and ready is key for a crust that sets up crispy and golden—don’t skip this step!
Step 2: Salt the Zucchini
In a big mixing bowl, toss together your shredded zucchini and a generous sprinkle of salt. Let it rest for 10 minutes. During this time, the salt draws out lots of moisture, keeping your crust delightfully sturdy instead of watery.
Step 3: Squeeze out the Moisture
After your zucchini has rested, gather it up in a clean kitchen towel or some sturdy cheesecloth and squeeze—really squeeze—out as much water as you can. This little bit of effort is what sets a great Zucchini Pizza Casserole apart from a soggy one!
Step 4: Mix Up the Crust
Return the squeezed zucchini to your bowl and mix it with eggs, Parmesan, and half the mozzarella cheese. Stir well to make a cohesive, cheesy crust mixture that can be pressed together.
Step 5: Build the Crust Base
Grease a 9×13-inch baking dish, then press the zucchini mixture evenly across the bottom to form a sturdy base. Smooth it out with your hands or a spatula for an even bake and lots of crispy edges.
Step 6: Bake the Crust
Pop the crust in your preheated oven and bake for about 20 minutes, or until it’s set and starting to turn a lovely golden brown. The smell at this stage is pure magic!
Step 7: Sauté the Beef and Onions
While the crust gets going, brown your ground beef together with chopped onions in a skillet over medium heat. Stir regularly until the beef is crumbly and no longer pink. Drain off any excess fat to keep the final casserole light.
Step 8: Build the Pizza Topping
Add pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper to the skillet. Stir well and cook for another 5 minutes so all those classic pizza flavors get to know each other.
Step 9: Layer It Up
Spread the beef and veggie mixture over your baked zucchini crust, making sure to reach all the edges—every bite should have a bit of everything!
Step 10: Top With More Cheese
Sprinkle the remaining mozzarella all over, followed by that glorious layer of cheddar cheese. This step ensures every forkful is perfectly gooey and golden on top.
Step 11: Bake to Perfection
Return your casserole dish to the oven for another 20 minutes. Once the cheese is melted, bubbling, and beautifully browned, you’ll know it’s ready!
Step 12: Rest and Slice
Patience pays off here—let the casserole cool for about 10 minutes before serving. This makes it easier to slice and keeps every piece picture-perfect.
How to Serve Zucchini Pizza Casserole
Garnishes
Once your casserole is out of the oven, the fun doesn’t have to end! Sprinkle it with a handful of fresh basil, chopped parsley, or even a quick shake of red pepper flakes for a pop of color and flavor. If you’re feeling cheesy, a dusting of extra Parmesan never hurt anyone.
Side Dishes
This hearty Zucchini Pizza Casserole is happy to be the main event, but it pairs beautifully with a crisp green salad, garlic breadsticks, or roasted broccoli. These sides help balance out all the rich, cheesy goodness and truly round out the meal.
Creative Ways to Present
Hosting a party? Cut the casserole into small squares and serve as finger food with toothpicks and dipping sauces—everyone will rave about it! Or, try layering it in individual ramekins for a personal touch at dinner gatherings. However you present it, Zucchini Pizza Casserole is guaranteed to draw a chorus of “oohs” and “aahs.”
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Pizza Casserole keeps beautifully in the fridge. Once cooled to room temperature, transfer slices to an airtight container and refrigerate for up to 4 days. This makes for some seriously delicious next-day lunches—and maybe even a midnight snack.
Freezing
Want to freeze for later? Absolutely! Tightly wrap individual cooled portions in plastic wrap and foil, or use freezer-safe containers. Your Zucchini Pizza Casserole will keep its charm in the freezer for up to 2 months.
Reheating
For best results, reheat slices in a 350°F oven until warmed through and the cheese is melty again (about 10–15 minutes). If you’re in a hurry, the microwave works too—just expect a slightly softer crust.
FAQs
Can I make Zucchini Pizza Casserole vegetarian?
Absolutely! Feel free to swap the ground beef for your favorite plant-based crumble, or load up on extra mushrooms and bell peppers for a veggie-forward spin.
What can I use instead of mozzarella or cheddar cheese?
If you’re out of mozzarella, try provolone or Monterey Jack for similar meltiness. For cheddar, Colby jack or Swiss are also tasty options that complement the casserole’s flavors.
How do I keep the zucchini crust from getting soggy?
The real secret is squeezing out as much water as possible from the shredded zucchini after salting. Don’t rush this step! It truly makes a difference in texture and structure.
Can I add other toppings to my Zucchini Pizza Casserole?
Of course! Pepperoni, olives, sun-dried tomatoes, or even spicy sausage can all be added to match your personal pizza preferences.
Is Zucchini Pizza Casserole gluten-free?
Yes, as written, this recipe is naturally gluten-free—the zucchini crust means no flour is required. Just double-check your pizza sauce for any hidden gluten ingredients if you have sensitivities.
Final Thoughts
If you crave those classic pizza flavors but want a lighter, veggie-packed approach, you simply have to try Zucchini Pizza Casserole. Gather your favorite people and dive into this cheesy, satisfying dinner—you just might find yourself coming back for seconds (and thirds)!
Print
Zucchini Pizza Casserole Recipe
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hr 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Description
This Zucchini Pizza Casserole combines fresh zucchini with savory beef, gooey cheese, and classic pizza toppings for a mouthwatering meal the whole family will love.
Ingredients
Crust:
- Infinity cups shredded zucchini
- Infinity teaspoon salt
- Infinity large eggs
- Infinity cup grated Parmesan cheese
- Infinity cups shredded mozzarella cheese, divided
- Infinity cup shredded cheddar cheese
Toppings:
- Infinity pound ground beef
- Infinity cup chopped onion
- Infinity cups pizza sauce
- Infinity green bell pepper, chopped
- Infinity cup sliced mushrooms
- Infinity teaspoon dried oregano
- Infinity teaspoon garlic powder
- Infinity teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, combine the shredded zucchini and salt. Let it sit for 10 minutes to release excess moisture.
- Squeeze out as much moisture as possible from the zucchini using a clean kitchen towel or cheesecloth.
- Combine the drained zucchini, eggs, Parmesan cheese, and half of the mozzarella cheese. Mix well to form the crust mixture.
- Grease a 9×13-inch baking dish. Press the zucchini mixture evenly into the bottom of the dish to form the crust.
- Bake the crust in the preheated oven for 20 minutes, or until it is set and lightly browned.
- Brown the ground beef with the chopped onion over medium heat until the beef is no longer pink. Drain any excess fat.
- Stir in the pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper. Cook for another 5 minutes, stirring occasionally.
- Spread the beef mixture evenly over the zucchini crust.
- Sprinkle the remaining mozzarella cheese and all of the cheddar cheese over the top.
- Bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to cool for a few minutes before slicing and serving.
Notes
- Zucchini can release a lot of water; ensure it’s well-drained to avoid a soggy crust.
- Feel free to customize with your favorite pizza toppings like olives or pepperoni.
- Consider serving with a simple side salad for a complete meal.
- This dish is a great low-carb alternative to traditional pizza.
Nutrition
- Calories: 400
