Description
This Zucchini Pizza Casserole is a delicious low-carb alternative to traditional pizza, featuring a baked zucchini crust topped with seasoned ground beef, sautéed vegetables, tomato sauce, and a blend of mozzarella, cheddar, and Parmesan cheeses. Perfect for a comforting and flavorful family meal.
Ingredients
Zucchini Crust
- 4 cups shredded unpeeled zucchini (from two 7-inch zucchini)
- ¾ teaspoon salt (divided)
- 2 large eggs
- ½ cup grated Parmesan cheese (not shredded)
- 1 cup shredded part-skim mozzarella cheese (divided)
- ½ cup shredded cheddar cheese (divided)
Beef and Vegetable Sauce
- 1 pound 90% to 93% lean ground beef
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 medium bell pepper (red or green), chopped (or ½ of each for color and flavor)
- 4 ounces cremini mushrooms, sliced (about 1 ½ cups sliced)
- 15 ounces tomato sauce (no salt added)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Instructions
- Preheat and Prepare Dish: Preheat oven to 425 degrees F with the oven rack in the center position. Lightly coat a 13- x 9-inch baking dish with nonstick cooking spray.
- Drain Zucchini: Place shredded zucchini in a fine mesh colander and sprinkle with ½ teaspoon salt. Toss to combine and let it stand over the sink or a bowl for 10 minutes. Transfer zucchini to cheesecloth or several paper towels and squeeze out as much liquid as possible to avoid a watery crust. Set aside.
- Make Zucchini Crust: In a medium bowl, lightly whisk the eggs. Add drained zucchini, Parmesan cheese, 1 cup mozzarella, and ½ cup cheddar cheese. Mix well to combine. Press mixture evenly across the bottom of the prepared baking dish. Bake for 20 minutes until set and lightly golden in spots.
- Cook Ground Beef: While crust bakes, heat a nonstick skillet over medium heat. Add ground beef with remaining ¼ teaspoon salt and ½ teaspoon pepper. Cook until no pink remains, breaking up meat. Drain excess grease if necessary, transfer beef to a dish, and set aside.
- Sauté Vegetables and Combine Sauce: In the same skillet, add olive oil and return to medium heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes until tender. Add mushrooms; cook for another 2 to 3 minutes until softened. Return cooked beef to skillet, add tomato sauce, Italian seasoning, and garlic powder. Stir well and remove from heat.
- Assemble and Bake: Remove zucchini crust from oven and reduce oven temperature to 400 degrees F. Spoon the beef and vegetable sauce over the crust evenly. Sprinkle remaining 1 cup mozzarella and ½ cup cheddar cheese on top. Bake for an additional 12 to 15 minutes, or until cheese is melted and casserole is bubbly.
- Rest and Serve: Remove casserole from oven and let rest for 5 to 10 minutes before serving to allow filling to set.
Notes
- Be sure to squeeze out as much liquid as possible from the shredded zucchini to prevent a soggy crust.
- Use part-skim mozzarella and lean ground beef for a healthier version without compromising flavor.
- This casserole can be prepared ahead by assembling and refrigerating before baking; add extra baking time if baking from cold.
- Try varying the vegetables with your favorites or what’s in season for different flavor profiles.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
