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Zucchini Pizza Casserole

Zucchini Pizza Casserole: A Cheesy, Low-Carb Delight!

Enjoy a guilt-free Zucchini Pizza Casserole that's a cheesy, low-carb delight perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 4 cups shredded zucchini provides moisture and serves as the base crust
  • 1/2 teaspoon salt draws out excess moisture
  • 2 large eggs acts as a binding agent
  • 1/2 cup grated Parmesan cheese adds a rich, nutty flavor
For the Toppings
  • 2 cups shredded mozzarella cheese offers gooey texture
  • 1 cup shredded cheddar cheese enhances flavor with a sharp kick
  • 1 pound ground beef adds protein and savory depth
  • 1/2 cup chopped onion adds sweetness and aroma
  • 2 cups pizza sauce ties together the dish's flavors
  • 1 green bell pepper chopped provides crunch and mild sweetness
  • 1/2 cup sliced mushrooms brings an earthy taste
  • 1/2 teaspoon dried oregano adds classic pizza herbal notes
  • 1/2 teaspoon garlic powder enhances savoriness
  • 1/4 teaspoon black pepper adds a mild spice

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Skillet
  • clean towel

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the shredded zucchini with salt and let sit for 10 minutes.
  3. Squeeze out excess moisture from the zucchini with a clean towel.
  4. Add eggs, grated Parmesan cheese, and half of the shredded mozzarella cheese to the zucchini. Stir to combine.
  5. Press the zucchini mixture evenly into a greased 9x13-inch baking dish.
  6. Bake the crust in the preheated oven for about 20 minutes until set and lightly browned.
  7. Cook ground beef and chopped onion in a skillet over medium heat until the beef is no longer pink.
  8. Add pizza sauce, chopped green bell pepper, sliced mushrooms, oregano, garlic powder, and black pepper to the skillet. Simmer for 5 minutes.
  9. Spread the beef and vegetable mixture over the baked crust.
  10. Sprinkle remaining mozzarella cheese and cheddar cheese over the top.
  11. Bake again for 20 minutes until the cheese is melted and bubbly.
  12. Let cool for a few minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 8gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Ensure to squeeze out moisture from the zucchini for a firmer crust. Allow the casserole to cool slightly before slicing for better presentation.

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