Ingredients
- 4 cups shredded unpeeled zucchini
- ½ teaspoon salt
- 2 large eggs
- ½ cup grated Parmesan cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 pound ground beef
- ½ cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
- 1 medium green or sweet red pepper, chopped
- Black pepper, to taste
- 1 teaspoon Italian seasoning, optional
- ½ teaspoon garlic powder, optional
- ½ teaspoon dried oregano, optional
- Olive oil or cooking spray, for greasing the baking dish
Instructions
Preheat your oven to 400°F (200°C).
Wash the zucchini thoroughly and pat it dry. Since the zucchini skin is tender and edible, there is no need to peel it.
Shred the zucchini using the large holes of a box grater or a food processor fitted with a shredding attachment.
Measure approximately 4 cups of shredded zucchini and place it in a large bowl.
Sprinkle the zucchini with ½ teaspoon salt and toss gently to distribute it evenly.
Let the zucchini sit for about 10 minutes. The salt will help draw out some of the vegetable’s natural moisture.
After resting, transfer the zucchini to a clean kitchen towel, cheesecloth, or several layers of paper towels. Squeeze firmly to remove as much liquid as possible.
This step is particularly important because zucchini naturally contains a lot of water. Removing excess moisture helps the baked zucchini layer become firmer and prevents the finished casserole from becoming watery.
Place the drained zucchini in a large bowl.
Add the two eggs and ½ cup grated Parmesan cheese.
Mix thoroughly until the egg, Parmesan, and zucchini are evenly combined.
You can add a small amount of black pepper, Italian seasoning, garlic powder, or dried oregano at this stage if desired.
The mixture should be moist but not dripping with liquid.
Lightly grease a baking dish with olive oil or cooking spray.
Transfer the zucchini mixture into the prepared dish.
Use the back of a spoon or spatula to spread it into an even layer.
Try to create an even thickness across the entire dish so the zucchini crust cooks uniformly.
Place the baking dish in the preheated 400°F (200°C) oven.
Bake the zucchini mixture for approximately 15–20 minutes, or until it is beginning to set and the edges are lightly golden.
This first bake gives the zucchini layer enough structure to support the meat, sauce, vegetables, and cheese.
Do not worry if the zucchini base is not completely firm at this stage. It will continue cooking after the toppings are added.
While the zucchini base is baking, heat a large skillet over medium heat.
Add the ground beef and cook, breaking it apart with a wooden spoon or spatula.
Continue cooking until the beef is completely browned and no longer pink.
If there is a large amount of excess fat in the skillet, carefully drain it.
Add the chopped onion and chopped green or sweet red pepper.
Cook for approximately 4–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add Italian seasoning, oregano, garlic powder, and black pepper if desired.
Stir everything together and cook for another minute so the seasonings become fragrant.
Pour the Italian tomato sauce into the skillet with the cooked beef and vegetables.
Stir well to combine.
Allow the mixture to simmer gently for approximately 3–5 minutes.
Simmering allows the flavors to blend and gives the sauce a slightly thicker consistency.
A thicker meat sauce is preferable because it adds less excess moisture to the casserole.
Taste the mixture and adjust the seasonings if necessary.
Remove the partially baked zucchini base from the oven.
Carefully spoon the ground beef and tomato sauce mixture over the zucchini layer.
Spread it evenly from edge to edge.
Sprinkle approximately half of the shredded mozzarella and half of the shredded cheddar over the meat and sauce layer.
The cheese will melt into the warm filling and create a delicious middle layer.
Top the casserole with the remaining mozzarella and cheddar.
Spread the cheese evenly across the surface so that every serving gets plenty of melted cheese.
If you want additional browning, you can sprinkle a little extra Parmesan over the top.
At this point, you can also add your favorite pizza toppings, such as sliced mushrooms, olives, pepperoni, or jalapeños.
Return the assembled casserole to the oven.
Bake for approximately 20–25 minutes, or until the cheese is completely melted, bubbling, and lightly golden.
Keep an eye on the edges during the final few minutes. The cheese should be golden and bubbly without becoming overly dark.
If you prefer a more deeply browned cheese topping, place the casserole under the broiler for 1–2 minutes at the end.
Watch carefully because cheese can brown very quickly under the broiler.
Remove the casserole from the oven and allow it to rest for approximately 5–10 minutes before cutting.
Resting gives the layers time to settle, making the casserole easier to serve.
Garnish with fresh chopped parsley or basil if desired.
For an extra pizza-style finish, sprinkle a little dried oregano or crushed red pepper flakes over each serving.
Notes
The most important part of making a successful zucchini pizza casserole is removing excess moisture from the zucchini.
Zucchini naturally contains a high percentage of water. If you skip the draining step, the zucchini can release a significant amount of liquid during baking, which may make the casserole soft or watery.
After shredding the zucchini, sprinkle it with salt and allow it to rest for about 10 minutes. Then squeeze it firmly using a clean kitchen towel or several layers of paper towels.
Do not skip the first baking stage. Baking the zucchini, egg, and Parmesan mixture before adding the meat sauce gives the base time to set and creates a sturdier foundation for the casserole.
The ground beef mixture should also not be overly watery. Simmering the tomato sauce with the beef and vegetables for a few minutes allows some excess moisture to evaporate and concentrates the flavor.
If you use vegetables that contain a lot of water, such as mushrooms or fresh tomatoes, cook or drain them before adding them to the casserole.
For the best cheese topping, shred your cheese at home when possible. Freshly shredded mozzarella and cheddar generally melt smoothly and create a better cheese layer.
Let the casserole rest for several minutes after baking. Cutting into it immediately can cause the layers to separate and release more liquid.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes