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
Scale
- 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