Description
This Zucchini Pizza Casserole transforms fresh zucchini into a flavorful, crispy crust layered with savory beef, vibrant veggies, and gooey melted cheeses, making it a delicious and hearty dinner option.
Ingredients
Units
Scale
Crust
- 4 cups shredded zucchini (Make sure to salt and drain to prevent sogginess.)
- 1/2 teaspoon salt (Draws excess moisture from zucchini.)
- 2 large eggs (Binds the crust and adds richness.)
- 1/2 cup grated Parmesan cheese (Enhances flavor and provides structure.)
- 1 cup shredded mozzarella cheese (half used in crust) (Melts into a gooey topping.)
Filling and Topping
- 1 pound ground beef (Offers a hearty, savory filling.)
- 1/2 cup chopped onion (Adds sweetness and aromatic depth.)
- 2 cups pizza sauce (Brings brightness and flavor.)
- 1 green bell pepper chopped (Contributes crunchy texture.)
- 1/2 cup sliced mushrooms (Adds earthy flavor.)
- 1/2 teaspoon dried oregano (Traditional pizza herb.)
- 1/2 teaspoon garlic powder (Offers savory depth.)
- 1/4 teaspoon black pepper (Adds subtle heat.)
- 1 cup shredded mozzarella cheese (remaining half) (Melts into a gooey topping.)
- 1 cup shredded cheddar cheese (Adds a sharp, tangy bite.)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Rest Zucchini: Toss the shredded zucchini with salt and let it rest for about 10 minutes.
- Drain Zucchini: Drain excess moisture from the zucchini using a clean kitchen towel.
- Mix Crust Ingredients: In a mixing bowl, combine the drained zucchini with eggs, Parmesan cheese, and half of the mozzarella cheese.
- Prepare Baking Dish: Grease a 9×13-inch baking dish and press the zucchini mixture evenly into the bottom.
- Bake Crust: Bake the crust for about 20 minutes until lightly browned.
- Cook Beef and Onion: Cook ground beef and chopped onion in a skillet until browned, about 7-10 minutes.
- Combine Filling Ingredients: Mix the pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper into the beef.
- Assemble Casserole: Spread the beef mixture over the baked crust evenly.
- Add Cheese Topping: Sprinkle the remaining mozzarella cheese and cheddar cheese on top.
- Bake Again: Bake again for another 20 minutes until cheese is melted and bubbly.
- Cool and Serve: Allow to cool for a few minutes, then slice and serve warm.
Notes
- Salting and draining the zucchini is important to prevent sogginess in the crust.
- Use a clean kitchen towel to squeeze out excess moisture from the zucchini for best results.
- Grease the baking dish well to help remove the casserole easily after baking.
- Letting the casserole cool slightly before slicing helps maintain its shape.
