If pizza night and comfort food had a cozy, lighter cousin, this would be it. This zucchini pizza casserole brings all the saucy, cheesy goodness we love, layered over a tender zucchini crust that feels both satisfying and wholesome.
This zucchini pizza casserole is one of those dinners that surprises everyone at the table. Even the veggie skeptics go back for seconds. It is low carb, family-friendly, and perfect for those nights when you want something hearty without feeling weighed down. Let's make it together.
Jump to:
Why You'll Love This Recipe
- All the flavors of pizza in cozy casserole form
- Low carb and naturally gluten-free
- Packed with protein and vegetables
- Great for family dinners and leftovers
- Comforting without being heavy
Ingredients
For the Zucchini Crust
- 4 cups shredded unpeeled zucchini, from about two 7-inch zucchini
- ¾ teaspoon salt, divided
- 2 large eggs
- ½ cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
- ½ cup shredded cheddar cheese
For the Pizza Topping
- 1 pound lean ground beef
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 medium bell pepper, chopped
- 4 ounces cremini mushrooms, sliced
- 15 ounces tomato sauce, no salt added
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
For the Top
- 1 cup shredded part-skim mozzarella cheese
- ½ cup shredded cheddar cheese
Ingredient Notes and Substitutions
Zucchini is the star here, but removing as much moisture as possible is key. I have learned the hard way that squeezing really well makes all the difference. The crust holds together beautifully and bakes up tender instead of watery.
Lean ground beef keeps the casserole hearty without excess grease. You can swap in ground turkey if you like. Any pizza-style veggies work here, so feel free to use what you have in the fridge.
Instructions
- Preheat the oven to 425°F and coat a 13 x 9-inch baking dish with nonstick spray.
- Place the shredded zucchini in a colander, sprinkle with ½ teaspoon salt, and let it sit for 10 minutes.
- Transfer the zucchini to a towel or cheesecloth and squeeze out as much liquid as possible. This step is worth it.
- In a bowl, lightly whisk the eggs. Add the zucchini, Parmesan, 1 cup mozzarella, and ½ cup cheddar. Mix well.
- Press the mixture evenly into the prepared baking dish.
- Bake for 20 minutes until set and lightly golden in spots.
- While the crust bakes, cook the ground beef in a skillet over medium heat with the remaining salt and pepper until browned. Drain excess grease and set aside.
- Add olive oil to the skillet. Cook the onion and bell pepper until tender, then add the mushrooms and cook until softened.
- Return the beef to the skillet. Stir in the tomato sauce, Italian seasoning, and garlic powder. Remove from heat.
- Remove the crust from the oven and reduce oven temperature to 400°F.
- Spoon the meat sauce evenly over the zucchini crust.
- Sprinkle with the remaining mozzarella and cheddar cheese.
- Bake for 12 to 15 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 to 10 minutes before serving.
Pro Tips for Success
- Squeeze the zucchini thoroughly to avoid excess moisture.
- Let the crust bake fully before adding toppings.
- Resting the casserole helps it slice cleanly.
- Use freshly grated cheese for better melting.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven.
Make Ahead and Freezing
You can prepare the zucchini crust and meat sauce ahead of time and assemble later. The baked casserole also freezes well for up to 2 months. Thaw overnight and reheat gently.
Tips and Variations
- Add sliced olives or pepperoni-style turkey for classic pizza flavor.
- Swap beef for Italian sausage if desired.
- Use all mozzarella for a milder cheese flavor.
- Serve with a simple salad for a complete meal.
FAQs
Yes. It is naturally low in carbs and perfect for lighter dinners.
Not squeezing enough liquid from the zucchini is usually the cause.
Yes. Skip the beef and add more vegetables or a plant-based crumble.
📖 Recipe
Zucchini Pizza Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Bake
- Cuisine: American, Italian
Description
This low-carb Zucchini Pizza Casserole is a delicious and healthy twist on traditional pizza. It features a cheesy zucchini crust topped with savory ground beef, veggies, and plenty of melted cheese. It's the perfect family-friendly dinner that sneaks in extra veggies without sacrificing flavor.
Ingredients
- 4 cups shredded unpeeled zucchini (from two 7-inch zucchini)
- ¾ teaspoon salt, divided
- 2 large eggs
- ½ cup grated Parmesan cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 pound lean ground beef (90% to 93%)
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 medium bell pepper (red or green), chopped
- 4 oz cremini mushrooms, sliced (about 1 ½ cups)
- 15 oz tomato sauce (no salt added)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425°F. Coat a 13×9-inch baking dish with nonstick cooking spray.
- Place shredded zucchini in a colander, sprinkle with ½ teaspoon salt, and let sit 10 minutes. Then squeeze out excess moisture using cheesecloth or paper towels.
- In a mixing bowl, whisk eggs, then add zucchini, Parmesan, 1 cup mozzarella, and ½ cup cheddar. Mix to combine and press into prepared baking dish. Bake for 20 minutes.
- Meanwhile, cook ground beef with remaining ¼ teaspoon salt and ½ teaspoon pepper in a skillet. Drain excess grease and set aside.
- Add olive oil to skillet. Sauté onions and bell peppers for 3-4 minutes. Add mushrooms and cook 2-3 minutes more. Return beef to skillet. Stir in tomato sauce, Italian seasoning, and garlic powder.
- Remove zucchini crust from oven and lower oven temp to 400°F. Spread meat mixture over crust. Top with remaining cheeses.
- Bake for 12-15 minutes until cheese is melted and casserole is bubbly. Let rest 5-10 minutes before serving.
Notes
- Really squeeze the zucchini well to avoid excess moisture.
- You can substitute other vegetables like spinach or eggplant if desired.
- This dish is great for meal prep and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 411
- Sugar: 4
- Sodium: 775
- Fat: 26
- Saturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 9
- Fiber: 2
- Protein: 35
- Cholesterol: 154
Serving Suggestions
This casserole is filling on its own, but I love serving it with a crisp green salad or roasted vegetables. It also makes fantastic leftovers for lunch the next day.
Nutrition and Notes
Each serving has about 411 calories with a great balance of protein and vegetables. I have made this casserole many times, especially when zucchini is plentiful, and it always disappears fast.
Reader Reviews or Testimonials
"So comforting and surprisingly filling."
"My kids loved it and asked for it again."
Related Recipes and Internal Links
If you enjoy cozy, veggie-forward dinners, you may also like my
Comments
No Comments