Zucchini Pizza Casserole
User Reviews
5
-
Prep Time
15 mins
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Cook Time
35 mins
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Servings
12 servings
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Calories
179 kcal
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Course
Main Course
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Cuisine
American
Zucchini Pizza Casserole
Description
Zucchini Pizza Casserole starts with shredded zucchini combined with eggs and Parmesan, part of a blend that includes mozzarella and cheddar cheeses for richness and binding. Salt draws moisture from the zucchini, which is squeezed before mixing to avoid excess wetness. Baking the zucchini and cheese mixture sets a firm layer that serves as the base. Separately, ground beef is cooked with onions and garlic, then combined with tomato sauce to mimic classic pizza sauce flavors.
The meat sauce is spread atop the zucchini base, then topped with the remaining cheeses before a final bake until the cheese melts and the dish heats thoroughly. The casserole offers the essence of pizza flavors but in an alternate form with zucchini adding a vegetable component and softer texture. It suits those seeking a baked entrée with familiar flavors and a vegetable base instead of crust.
Adapted from Taste of Home, this dish can be served as a main course and benefits from thorough squeezing of the zucchini to prevent excess moisture and sogginess. The combination of cheeses balances creamy and sharp notes in the casserole topping.
Ingredients
- 4 cups zucchini unpeeled, shredded
- 1/2 /2 teaspoon salt
- 2 large egg
- 1/2 /2 cup Parmesan Cheese grated
- 2 cups mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1 lb ground beef
- 1/2 /2 cup onion white, chopped
- 2 cloves garlic minced
- 1 (15 ounce) can tomato sauce
Instructions
- Preheat oven to 400° F. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture as best as you can.
- In a large bowl, combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9. Bake for 20 minutes.
- While the zucchini is cooking, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add the garlic and cook for one minute. Drain. Add the tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; Bake until heated through, about 10 minutes longer.
Notes
- Press shredded zucchini well to remove moisture for better texture in the casserole base.
- The casserole can be served as a main dish combining vegetable and meat with cheese.
- This recipe was adapted from Taste of Home, reflecting a home-style approach to using zucchini in a pizza-inspired casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1/12 of the recipe | |
| Calories | 179kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 385mg | 16% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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