Zucchini Pizza Casserole
Zucchini Pizza Casserole — a cozy, light twist on classic pizza flavors baked into a hearty casserole. This friendly, approachable dish combines a grated-zucchini “crust” with a savory meat-and-vegetable pizza sauce and gooey melted cheeses for something familiar yet a little lighter. It’s great for weeknights when you want pizza flavors without the fuss of dough.
If you’re curious about other comforting casseroles, try a similar layered approach in a baked potato, chicken, and broccoli casserole, which uses the same crowd-pleasing, make-ahead, family-friendly logic.
Why make this recipe
If you’re tired of greasy takeout, this recipe is perfect because it gives you pizza satisfaction with fewer carbs and a lot more vegetables — plus, it stretches a little meat to feed a family. The zucchini base soaks up flavor and creates a tender foundation, while the double cheeses and tomato-rich pizza sauce deliver the melty, savory finish everyone expects. It’s a problem-solver for busy nights, picky eaters, and seasonal zucchini abundance.
Step-by-Step Guide to Making Zucchini Pizza Casserole
What you’ll use (ingredient notes and why)
- 4 cups shredded zucchini — This is the heart of the low-carb “crust.” Salting it and draining removes excess moisture so the casserole doesn’t become soggy.
- 1/2 teaspoon salt — For drawing out water and seasoning the zucchini base.
- 2 large eggs — Binds the zucchini into a sliceable layer.
- 1/2 cup grated Parmesan cheese — Adds savory depth and helps firm the base.
- 2 cups shredded mozzarella cheese, divided — Mild, melty, and pizza-like; dividing it ensures a cheesy layer in the middle and a golden top.
- 1 cup shredded cheddar cheese — Brings a sharper flavor contrast and good browning.
- 1 pound ground beef — The protein and classic pizza-topping substitute; you can also use turkey or sausage.
- 1/2 cup chopped onion — Aromatic foundation.
- 2 cups pizza sauce — Tomato-forward flavor; use your favorite jar or homemade sauce.
- 1 green bell pepper, chopped — Classic pizza vegetable that softens while baking.
- 1/2 cup sliced mushrooms — Optional but adds umami and texture.
- 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper — Simple seasonings to round out the pizza profile.
Step 1 — Prepare the zucchini (don’t skip this)
Place 4 cups shredded zucchini in a colander and sprinkle with 1/2 teaspoon salt. Let it sit for at least 30 minutes; the salt will draw out moisture. After it rests, transfer the zucchini to a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. Getting this right prevents a watery casserole and helps the zucchini set into a firm base when mixed with the eggs and cheese.
Step 2 — Mix the base
In a bowl, combine the drained zucchini with 2 large eggs and 1/2 cup grated Parmesan cheese. Mix thoroughly until everything is evenly incorporated. The eggs and Parmesan act as binders and will firm up during baking so you can slice neat portions.
Step 3 — Preheat oven and prepare baking dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a bit of oil. Pressing the zucchini mixture into this pan will form the crust, so spread it evenly for consistent thickness.
Step 4 — Cook the meat and aromatics
Heat a large skillet over medium-high heat and add 1 pound ground beef. Brown the meat, breaking it up as it cooks until no pink remains. Drain any excess grease to keep the casserole from becoming greasy. Add 1/2 cup chopped onion, the chopped green bell pepper, and 1/2 cup sliced mushrooms to the skillet. Cook until the vegetables are softened, about 5–7 minutes. This step builds the savory, slightly caramelized base flavors that will carry the casserole.
Step 5 — Make the sauce
Stir in 2 cups pizza sauce, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper to the meat and vegetable mixture. Bring to a gentle simmer and let it cook for 5–10 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning — add a pinch of salt or red pepper flakes if you want extra heat.
Step 6 — Form the zucchini base
Press the zucchini, egg, and Parmesan mixture evenly into the bottom of the prepared baking dish to form a “crust.” Use a spatula or the bottom of a measuring cup to smooth it into an even layer so the top will bake uniformly.
Step 7 — Layer the casserole
Spread half of the meat-and-vegetable sauce mixture over the zucchini base. Sprinkle with 1 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese. Repeat with the remaining meat-and-vegetable sauce mixture, then top with the remaining 1 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese. The double-layered approach ensures cheesy pockets in the middle and a browned cheesy finish.
Step 8 — Bake
Bake for 30–35 minutes, or until the casserole is bubbling at the edges and the cheese on top is melted and golden brown. If the cheese starts to brown too quickly, loosely tent the dish with aluminum foil for the remaining bake time.
Step 9 — Rest and serve
Remove from the oven and let the casserole rest for 10–15 minutes before slicing and serving. This allows the zucchini “crust” to firm up, which makes cleaner slices and less sauce runoff.
Detailed technique tips while you cook
- Draining zucchini: For best results, shred the zucchini and salt it, then wait 30 minutes and wring it out in a towel. The more moisture you remove, the firmer the crust will be.
- Binding: If you prefer a firmer base, you can add 2–3 tablespoons of almond flour or 1/3 cup breadcrumbs to the zucchini-egg-Parmesan mix.
- Layering: Don’t overload any single layer with sauce. Aim for even distribution so each slice has balanced zucchini, sauce, and cheese.
Storage Tips for Zucchini Pizza Casserole
- Refrigerate: Store leftover casserole in an airtight container or cover the baking dish tightly with foil. Keep in the refrigerator for 3–4 days at 40°F (4°C) or below.
- Freeze: To freeze, cool the casserole completely, wrap tightly in plastic wrap and foil, or place portions in freezer-safe containers. Freeze for up to 2 months at 0°F (-18°C).
- Reheating: Reheat refrigerated portions in a 350°F (175°C) oven until warmed through (about 15–20 minutes) or microwave individual portions on high for 1–2 minutes, stirring or rotating halfway through for even heating.
Serving Ideas for Zucchini Pizza Casserole
- Fresh greens: Serve with a crisp mixed-green salad dressed with lemon vinaigrette to cut through the richness.
- Garlic bread alternative: Toast slices of crusty bread with olive oil and garlic, or use low-carb bread for a lighter pairing.
- Family-style: Place the casserole on the table with a simple bowl of chili flakes and grated Parmesan so everyone customizes their slice.
- Kid-friendly plate: Pair with carrot sticks or roasted sweet potatoes to make a balanced meal kids will enjoy.
Tips to make Zucchini Pizza Casserole
Q: How do I keep the casserole from getting watery?
A: The key is salting and thoroughly wringing out the shredded zucchini before mixing. Use a clean kitchen towel and press firmly to remove as much liquid as possible.
Q: Can I make this ahead?
A: Yes — assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if it’s chilled.
Q: What if I want a firmer base?
A: Add a binder like 2–3 tablespoons of almond flour or 1/3 cup regular breadcrumbs to the zucchini mixture, or increase the egg to 3 for more structure.
Variation (few easy swaps)
- Vegetarian version: Omit the ground beef and increase mushrooms, bell peppers, and add a cup of cooked lentils or crumbled firm tofu for protein. Bake the same way.
- Sausage and pepper: Swap the ground beef for Italian sausage (mild or spicy) and add red onion slices for a classic pizza-sausage profile.
FAQs
Q: Can I use yellow squash instead of zucchini?
A: Yes — yellow squash works very similarly and can be used one-to-one with zucchini.
Q: How do I prevent the crust from sticking to the pan?
A: Grease the baking dish well with oil or nonstick spray and consider lining with parchment paper for extra insurance. Letting the casserole rest before slicing also helps it release cleanly.
Q: Is this casserole low-carb and gluten-free?
A: As written, it’s low-carb and close to gluten-free — but if you add breadcrumbs or use a sauce with gluten-containing additives, it may no longer be gluten-free. Use certified gluten-free pizza sauce and skip breadcrumbs to keep it gluten-free.
Q: Can I make this dairy-free?
A: You can substitute dairy-free cheeses for the mozzarella, cheddar, and Parmesan. Note that the texture and melting behavior will vary depending on the dairy-free cheeses used.
Q: What’s the best way to get perfectly melted and golden cheese on top?
A: Use a blend of mozzarella for stretch and cheddar for color and flavor. If you want extra browning toward the end, place the casserole under a broiler for 1–2 minutes while watching closely so it doesn’t burn.
Final notes and meal planning
This casserole is an excellent way to use a summer zucchini glut or to sneak vegetables into the meals of picky eaters. It scales easily: halve for a smaller family or double and bake in two pans for a crowd. The make-ahead potential means you can assemble on a Sunday and bake as needed during the week.
Conclusion
If you’d like a lighter, veggie-forward spin on pizza that still delivers on cheese and comfort, this zucchini pizza casserole is a reliable go-to. For a low-carb take with extra context and tips, check out this detailed Zucchini Pizza Casserole | Low-Carb & Gluten-Free guide, and if you prefer a classic kitchen-tested version, this Zucchini Pizza Casserole Recipe offers useful variations and serving ideas.
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Zucchini Pizza Casserole
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Low-Carb, Gluten-Free
Description
A cozy, light twist on classic pizza flavors baked into a hearty casserole with a grated-zucchini crust and savory meat-and-vegetable pizza sauce.
Ingredients
- 4 cups shredded zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cups pizza sauce
- 1 green bell pepper, chopped
- 1/2 cup sliced mushrooms (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Prepare the zucchini: Place shredded zucchini in a colander and sprinkle with salt. Let sit for 30 minutes, then squeeze out excess liquid.
- Mix the base: Combine drained zucchini with eggs and Parmesan cheese. Mix until well incorporated.
- Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook the meat and aromatics: Brown the ground beef in a skillet, then add onion, bell pepper, and mushrooms. Cook for 5-7 minutes.
- Make the sauce: Stir in pizza sauce, oregano, garlic powder, and black pepper. Simmer for 5-10 minutes.
- Form the zucchini base: Press the zucchini mixture evenly into the bottom of the prepared baking dish.
- Layer the casserole: Layer half of the meat sauce, then sprinkle with mozzarella and cheddar. Repeat with remaining sauce and cheeses.
- Bake: Bake for 30-35 minutes until bubbling and cheese is golden brown.
- Rest and serve: Let rest for 10-15 minutes before slicing and serving.
Notes
Make ahead options available; can refrigerate for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 115mg
Keywords: zucchini casserole, pizza casserole, low-carb
