Print

Print Recipe

A low-carb, veggie-packed pizza casserole with a shredded zucchini crust, layered with ground beef, vegetables, tomato sauce, and melted mozzarella and cheddar cheese. A family-friendly, gluten-free alternative to traditional pizza that’s perfect for weeknight dinners.

Ingredients

Scale
  • 4 cups shredded zucchini (salted and water squeezed out)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 pound 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
  • 2 cups shredded mozzarella cheese (divided: 1 cup for crust, 1 cup for topping)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss shredded zucchini with salt in a large bowl; let sit 10 minutes.
  3. Squeeze out as much liquid as possible from zucchini using a clean towel or cheesecloth; transfer to a clean bowl.
  4. Add eggs, grated Parmesan, and 1 cup shredded mozzarella to the zucchini; stir until a thick batter forms.
  5. Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
  6. Press the zucchini mixture evenly into the dish to about 1/2-inch thickness; smooth with a spatula.
  7. Bake crust for about 20 minutes until firm and lightly golden around edges.
  8. While crust bakes, brown ground beef with chopped onion in a pan over medium heat until cooked through and onions softened (6–8 minutes).
  9. Drain excess grease from beef, leaving flavorful juices.
  10. Stir in pizza sauce, chopped green bell pepper, sliced mushrooms, oregano, garlic powder, and black pepper; simmer gently 5 minutes.
  11. Spread beef mixture evenly over the pre-baked zucchini crust, pushing to edges.
  12. Sprinkle remaining 1 cup shredded mozzarella and 1 cup shredded cheddar evenly over beef layer.
  13. Bake casserole another 20 minutes until cheese is melted, bubbly, and golden in spots.
  14. Let casserole cool for a few minutes before slicing and serving.

Notes

To avoid soggy crust, ensure zucchini is well salted, rested, and thoroughly squeezed of moisture., Pre-baking the crust before adding filling is essential for a firm base., You can substitute ground beef with turkey, lentils, or plant-based crumbles to vary protein or dietary preference., Add extra veggies like spinach, artichokes, or roasted eggplant for added nutrition and color., This casserole reheats well and can be frozen for up to 3 months. Reheat in a 350°F oven for 20–25 minutes or from frozen for 30–40 minutes., Use gluten-free pizza sauce to keep the dish gluten-free., Avoid adding garlic or onion to beef if feeding leftovers or portions to pets.

Nutrition

Find it online: https://cookingcrumbs.com/zucchini-pizza-casserole-a-game-changer-for-dinner-night/