Description
This Zucchini Pizza Casserole is an innovative and delicious dinner option that combines a low-carb zucchini crust with a savory ground beef and vegetable pizza topping, all baked to cheesy perfection. It’s a fantastic way to enjoy the flavors of pizza with a nutritious twist, making it ideal for a family meal or casual gathering.
Ingredients
Scale
Crust
- 4 cups shredded zucchini (salted and drained)
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (half used in crust)
Filling & Topping
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cups pizza sauce
- 1 green bell pepper, chopped
- 1/2 cup sliced mushrooms
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (remaining half)
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the casserole.
- Prepare Zucchini: Toss the shredded zucchini with 1/2 teaspoon salt and allow it to rest for about 10 minutes. This draws out excess moisture for a firmer crust.
- Drain Zucchini: Use a clean kitchen towel to squeeze out and drain the excess liquid from the zucchini thoroughly to prevent sogginess.
- Make Crust Mixture: In a mixing bowl, combine the drained zucchini with 2 large eggs, 1/2 cup Parmesan cheese, and half of the shredded mozzarella cheese. Mix well to create the crust base.
- Form Crust: Grease a 9×13-inch baking dish, then press the zucchini mixture evenly into the bottom of the dish to form the crust.
- Bake Crust: Place the crust in the preheated oven and bake for about 20 minutes until it is lightly browned and set.
- Cook Beef and Onion: While the crust bakes, heat a skillet over medium heat and cook 1 pound ground beef with 1/2 cup chopped onion for 7-10 minutes until browned and cooked through.
- Add Sauce and Vegetables: Stir in 2 cups pizza sauce, 1 chopped green bell pepper, 1/2 cup sliced mushrooms, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper into the cooked beef mixture. Cook for an additional 2-3 minutes to combine flavors.
- Assemble Casserole: Spread the beef and vegetable mixture evenly over the baked zucchini crust in the baking dish.
- Add Cheese Topping: Sprinkle the remaining 1 cup shredded mozzarella cheese and 1 cup shredded cheddar cheese evenly over the beef layer.
- Final Bake: Return the casserole to the oven and bake for another 20 minutes until the cheese is melted, bubbly, and golden.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing into portions and serving warm.
Notes
- Store leftover casserole in an airtight container in the refrigerator for 3-4 days to maintain freshness.
- Be sure to thoroughly drain the zucchini to avoid a soggy crust.
- You can substitute ground turkey or chicken for a leaner filling.
- Add extra herbs like basil or red pepper flakes for added flavor.
Keywords: Zucchini pizza casserole, low carb pizza, zucchini crust, dinner casserole, ground beef pizza, baked pizza casserole