Craving pizza but need a lighter option? This Zucchini Pizza Casserole gives you all the cheesy, savory satisfaction without the carb overload. I discovered this recipe during a summer when my garden was overflowing with zucchini, and it quickly became a weeknight staple in my kitchen.
Table of Contents
Ingredients for Zucchini Pizza Casserole
I always use freshly shredded zucchini rather than pre-shredded because it releases less moisture and creates a better crust texture. The key to success here is squeezing out every drop of water from that zucchini. In my experience, this step makes or breaks the recipe.
- 4 cups shredded zucchini (about 3 medium zucchinis or 1.5 pounds)
- 1 teaspoon salt
- 2 large eggs
- ½ cup grated Parmesan cheese (I recommend using freshly grated rather than the pre-shredded kind for better binding)
- 2 cups shredded mozzarella cheese, divided (1 cup for crust, 1 cup for topping)
- 1 cup shredded cheddar cheese
- 1 pound ground beef (My preference is 85/15 lean-to-fat ratio for the best flavor without excess grease)
- 1 small onion, chopped
- 1 cup pizza sauce (In my experience, a quality store-bought sauce works perfectly here)
- 1 green bell pepper, chopped
- 1 cup sliced mushrooms
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Step-by-Step Instructions
I recommend preparing all your ingredients before you start cooking, especially since you’ll need to squeeze that zucchini while the oven preheats. This makes the process much smoother.
Step 1: Preheat your oven to 400°F. This higher temperature helps set the zucchini crust quickly, preventing sogginess. Combine the shredded zucchini with salt in a large bowl and let it sit for 10 minutes. This draws out the moisture naturally. After 10 minutes, use a clean kitchen towel to squeeze out as much liquid as possible. You should remove at least half a cup of water. Really squeeze hard here.
Step 2: Mix the drained zucchini with eggs, Parmesan cheese, and 1 cup of mozzarella cheese until everything is well combined. The mixture should hold together when pressed. Grease your 9×13-inch baking dish and press the zucchini mixture evenly across the bottom, creating your crust base. Press firmly to compact it.
Step 3: Bake the crust for 20 minutes until the edges are golden brown and the center feels firm when touched. Meanwhile, brown the ground beef with chopped onion in a skillet over medium heat, breaking it up as it cooks. This should take about 7 to 8 minutes. Drain any excess fat.
Step 4: Stir the pizza sauce, bell pepper, mushrooms, oregano, garlic powder, and black pepper into the beef mixture. Let it simmer for 5 minutes to blend the flavors beautifully.
Step 5: Spread the beef mixture evenly over your baked zucchini crust. Top with the remaining 1 cup of mozzarella and all the cheddar cheese, covering every bit of the surface for that perfect cheesy pull.
Step 6: Return the casserole to the oven and bake for 20 minutes until the cheese is golden and bubbling. Let it rest for 10 minutes before slicing. This helps it hold together when serving.
Perfect Sides for Your Zucchini Pizza Casserole
A simple side can transform this casserole into a complete restaurant-worthy meal with minimal effort.
Crisp Garden Salad: A fresh mix of romaine, cherry tomatoes, and cucumber with Italian vinaigrette cuts through the richness of the cheese and adds a refreshing crunch that balances every bite.
Garlic Parmesan Chicken and Potatoes: If you’re feeding a crowd, these roasted potatoes make an excellent starchy side that complements the low-carb casserole perfectly.
Roasted Broccoli: Tossed with olive oil and lemon zest, roasted broccoli adds another layer of vegetables and its slight bitterness complements the sweet tomato sauce beautifully. For another veggie-packed option, try this Ground Turkey Zucchini Casserole alongside for variety.
Hearty Cheddar Garlic Herb Potato Soup: On cooler evenings, this creamy soup pairs wonderfully with a lighter slice of the casserole for a comforting meal.
Antipasto Platter: Olives, marinated artichokes, and pepperoncini create an authentic Italian-inspired spread that makes dinner feel special without any extra cooking.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend placing a paper towel in the container to absorb any moisture that develops, keeping the crust from getting soggy. Reheat individual portions in a 350°F oven for 10 to 15 minutes to restore that crispy texture.
For freezing, slice into portions and wrap each piece in plastic wrap, then aluminum foil. These freeze beautifully for up to 2 months. Thaw overnight in the refrigerator before reheating. The crust might soften slightly after freezing, but a quick stint under the broiler brings back that golden top.
This casserole is incredibly versatile. Try adding sliced pepperoni, black olives, or Italian sausage for variety. You can also swap the beef for ground turkey or make it vegetarian by loading up on extra vegetables. If you love casseroles, check out this Dump and Bake Meatball Casserole for another easy weeknight option.
FAQs
Can I make this casserole ahead of time?
Yes, assemble the entire casserole up to 24 hours in advance and refrigerate covered. Add 5 to 10 extra minutes to the final baking time since it’s starting cold.
Why is my zucchini crust soggy?
The most common issue is not removing enough moisture from the zucchini. Really squeeze hard. You want that zucchini as dry as possible. Also ensure you bake the crust fully before adding toppings.
Can I use frozen zucchini for this recipe?
Fresh zucchini works best because frozen releases too much water even after thawing and draining. If you must use frozen, thaw completely and squeeze out triple the moisture you think necessary.
Zucchini Pizza Casserole
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). This higher temperature helps set the zucchini crust quickly. In a large bowl, combine the shredded zucchini and salt. Let it sit for 10 minutes to release excess moisture.
- After 10 minutes, squeeze out as much moisture as possible from the zucchini using a clean kitchen towel or cheesecloth. You should remove at least half a cup of liquid. Really squeeze hard to ensure the crust isn’t soggy.
- In the same bowl, combine the drained zucchini, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Mix well until the mixture holds together when pressed.
- Grease a 9×13-inch baking dish. Press the zucchini mixture evenly into the bottom of the dish to form the crust, pressing firmly to compact it.
- Bake the crust in the preheated oven for 20 minutes, or until the edges are golden brown and the center feels firm to the touch.
- While the crust is baking, brown the ground beef with the chopped onion in a skillet over medium heat until the beef is no longer pink, about 7 to 8 minutes. Break up the meat as it cooks. Drain any excess fat.
- Stir in the pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper. Cook for another 5 minutes, stirring occasionally to blend the flavors.
- Once the crust is ready, spread the beef mixture evenly over the zucchini crust.
- Sprinkle the remaining 1 cup of mozzarella cheese and all of the cheddar cheese over the top, covering the entire surface.
- Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted, golden, and bubbling.
- Remove from the oven and allow the casserole to rest for 10 minutes before slicing and serving. This helps it hold together better.
Notes
