Zucchini Pizza Casserole

/ Jodi

Zucchini Pizza Casserole.

Are you enjoying the abundance of garden fresh zucchini squash in new and creative ways?

There are oodles of zoodles.  There are breads and brownies.  There are soups and sticks,  fries and fritters  and frico.  There are even planks and boats.

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*

Ingredients:

  • 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

Directions:

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.

Enjoy!

Cheers & Hugs,
Jodi

*Slightly adapted from Taste of Home.

57 thoughts on “Zucchini Pizza Casserole”

    • It is unbelievably delicious. My hubby LOVED it, and he can be skeptical on zucchini dishes 🙂 He said I could definitely make this again – and we ate it two days in a row – loving it just as much the second day if not more 🙂

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      • My husband unfortunately can’t eat cooked cheese but I will certainly be tempted to make this when I have les invités à la bon franquette – nice casual dinner guest who just want a genuine and delicious supper. It really looks fabulous and since we have a big Italian population here (no surprise we are pretty near to the Alpine Borders) it is entirely appropriate too! Thank you .. I do get quite excited when I find recettes that I know I and my loved ones will adore!

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      • Haha – I’m a secret cooked cheese eater …. every time he goes away! Its the smell … he has a super-sensitive snout and can’t bear parmesan, any cooked cheese except mozzarella and blue cheese (which most people find perverse), finely chopped basil or heavily applied powdered cinnamon. Here in France the only problem is the cooked cheese but he lives mostly in the US … what can I say!!!

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  15. This looks so good and easy, Jodi! We have one sad zucchini plant, and it will grow a zucchini and then it just starts shriveling up and dying from the top down. We have no idea why… But our neighbor usually gives us some! Heck I’d even buy some to make this. 🙂

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  19. I cannot believe I didn’t comment on this recipe, Jodi! So sorry a week later. . . We like thinly sliced zucchini and this recipe with shredded zucchini sounds wonderful!
    I like those twirls that some people usea took to make noodles out of zucchini. I have never done this before.
    I have grated or shredded zucchini for making bread so this will be a familiar process. I like your addition of a layer of peppers. I can eat yellow and red, but for some reason not green peppers. Glad you mentioned the combination which works fine as a double instead of triple peppers. Thanks for the delicious recipe and it makes me hungry!! 😋

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