Description
Zucchini Pizza Casserole is a low-carb, gluten-free dinner that combines classic pizza flavors into a wholesome baked dish with a zucchini crust, savory beef filling, and gooey melted cheese.
Ingredients
- For the crust:
- 4 cups shredded zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- For the filling:
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 cups pizza sauce
- 1 green bell pepper, chopped
- 1/2 cup sliced mushrooms
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- For the topping:
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C).
- Toss shredded zucchini with salt and let sit for 10 minutes.
- Drain excess moisture using a clean kitchen towel.
- Mix zucchini with eggs, Parmesan, and half the mozzarella.
- Press mixture into a greased 9×13-inch baking dish.
- Bake crust for 20 minutes until lightly browned.
- Cook ground beef and onion in a skillet until browned (7–10 minutes).
- Add pizza sauce, bell pepper, mushrooms, oregano, garlic powder, and pepper to beef.
- Spread beef mixture over baked crust.
- Top with remaining mozzarella and cheddar cheese.
- Bake for another 20 minutes until cheese is melted and bubbly.
- Cool slightly, slice, and serve.
Notes
- Drain zucchini well to prevent a soggy crust.
- Store leftovers in an airtight container for 3–4 days.
- Reheat in oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian