Zucchini Pizza Casserole.
Are you enjoying the abundance of garden fresh zucchini squash in new and creative ways?
Well – here’s one that is sure to be a crowd pleaser. It is Hubby tested and two thumbs up approved here!
A version of this recipe was recently posted by a friend on Facebook in one of those hyperlapse videos that make everything look easy. And in this case, it was!
This is a wonderfully delicious, cheesy, gluten-free, low-carb way to get your protein and veggies all in one wonderful casserole.
Serve it with a fresh green salad, and you will be all set.
We really, really, really loved this, and it made enough that we’ll be happily enjoying it for a few days!
Give it a try, and let me know if you like it as much as we did.
Zucchini Pizza Casserole*
- 4 cups shredded zucchini (do not peel)
- 2 eggs
- 1 cup freshly shredded Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 lb fresh Mozzarella cheese, sliced thinly
- 1 lb ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15oz.) jar of your favorite pizza or tomato sauce
- 1 medium sweet red, yellow, orange, or green pepper, chopped
- Salt and Pepper
- 2-4 leaves fresh basil, chopped
Preheat oven to 400 degrees F. Place grated zucchini in a colander, sprinkle with about 1 tsp salt. Let set for 10 minutes. Squeeze out water.
In medium bowl, combine zucchini, eggs, 1/2 cup Parmesan, and 1/2 cup cheddar cheese. Mix well and press into a greased 13×9″ baking dish. Top with half of the mozzarella cheese slices. Bake for 20 minutes.
While that is baking, brown ground beef or turkey with onion and garlic, and salt and pepper in a large saucepan. Add pizza or tomato sauce, and stir well.
Spoon meat mixture over top of baked zucchini mixture. Top with remaining 1/2 cup Parmesan, 1/2 cup cheddar, sliced mozzarella and chopped peppers. Sprinkle with chopped basil. Bake for 20 more minutes until browned and bubbly.
Let stand for 5-10 minutes before serving.
Cheers & Hugs,
*Slightly adapted from Taste of Home.