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Zucchini Pizza Casserole

Delicious Zucchini Pizza Casserole for a Healthy Twist

Experience a guilt-free pizza night with this Zucchini Pizza Casserole, a delightful low-carb alternative that satisfies cravings while keeping it nutritious.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 4 cups Zucchini Grated and drained well to avoid sogginess.
  • 1 teaspoon Salt Helps extract moisture from the zucchini.
  • 2 large Eggs Acts as a binder.
  • 1 cup Parmesan Cheese Enhances flavor; substitute with nutritional yeast for dairy-free.
For the Toppings
  • 2 cups Mozzarella Cheese Use part-skim or dairy-free options if desired.
  • 1 cup Cheddar Cheese Feel free to substitute with any cheese of your choice.
  • 1 pound Ground Beef Swap for ground turkey, chicken, or a plant-based alternative if desired.
  • 1 medium Onion Chopped; can be omitted for a milder flavor.
  • 1 cup Pizza Sauce Any marinara or store-bought sauce works beautifully.
  • 1 cup Green Bell Pepper Chopped; red or yellow peppers can be used for a sweeter taste.
  • 1 cup Mushrooms Optional for those who might not be fans.
  • 1 teaspoon Dried Oregano Elevates the classic pizza flavor.
  • 1 teaspoon Garlic Powder Add fresh herbs for additional flavor.
  • 1 teaspoon Black Pepper Season to taste.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Skillet
  • Clean kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Grate the zucchini and sprinkle it with salt; let sit for about 10 minutes.
  3. Drain the zucchini using a clean kitchen towel to remove excess moisture.
  4. Mix the drained zucchini with eggs, Parmesan cheese, and half of the mozzarella cheese.
  5. Grease the baking dish and press the zucchini mixture into the bottom to form a crust.
  6. Bake for about 20 minutes or until light golden and set.
  7. Cook the ground beef and onion in a skillet over medium heat for about 5–7 minutes.
  8. Add the pizza sauce, bell pepper, mushrooms, oregano, garlic powder, and black pepper; cook for an additional 5 minutes.
  9. Spread the meat mixture evenly over the baked crust.
  10. Sprinkle remaining mozzarella and all cheddar cheese over the meat mixture.
  11. Bake again for another 20 minutes until the cheese is melted and bubbly.
  12. Cool for a few minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 300mgIron: 2.5mg

Notes

Ensure to drain zucchini well to avoid a soggy crust. Store leftovers in an airtight container for up to 4 days.

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