Zucchini Pizza Casserole

We have about 15 C of shredded zucchini in our freezer from our end of the summer garden harvest, and this pizza casserole is sure to make a few appearances at our place over the coming year to help us use up that zucchini. 

This recipe is similar to another I have on my blog, but that one relies on rice in the crust.  Using rice in the crust gives the bottom layer more of a pizza crust density – it’s much more solid than the base of this casserole, which is good for different reasons. 

Regardless, both of these recipes are GF, which is a plus when you are cooking for a friend with celiac disease or a gluten allergy. 

And, gluten-free or not, this dinner was a hit at our place!  We reduced the cheese substantially (by more than 1 1/2 C), decreased the beef by a 1/2 lb (got to love stretching that meat), and added more veggies.  And, we loved it. 

Zucchini Pizza Casserole – Adapted from Sweet Treats & More

Ingredients

• 4 C shredded zucchini
• 1/2 tsp. salt
• 2 eggs
• 1/8 C Parmesan cheese
• 1/2 – 1 tsp. Italian seasoning
• 1/2 lb. ground beef or turkey
• 2 T dried, minced onion
• 2 C spaghetti sauce {crockpot or stovetop}
• 1 medium bell pepper, diced into small pieces
• 8 oz. fresh mushrooms, sliced
• 1 C mozzarella cheese, divided
• 1/2 C extra sharp cheddar cheese, divided

Begin by shredding your zucchini.   Sprinkle the thawed zucchini with salt – allowing the zucchini to stand for 10 minutes; squeeze out all the moisture. 

{Note: If you are using pre-frozen, as we did, thaw first.  Then, drain all the excess water off the zucchini, and continue with the salting step}

Mix the zucchini with 2 eggs, 1/8 C Parmesan and 1/4 C mozzarella and 1/4 C cheddar cheeses.  Add in 1/2 – 1 tsp. Italian seasoning. 

Press the zucchini mixture into the bottom of a lightly greased 9x13 glass baking dish. 

Bake the “crust” uncovered for 20 minutes at 400 degrees. 

While the crust bakes, brown the 1/2 lb. ground beef or turkey in a large skillet, until meat is no longer pink.  Drain excess grease. 

Add in the onion & 2 C spaghetti sauce. 

Remove the crust from the oven.

Pour the meat and sauce mixture over the crust.  I love that our sauce had carrots and other yummy veggies in it.  I say the more veggies, the merrier. 

Top with sliced mushrooms and peppers. 

Sprinkle with remaining cheese. 

Bake for 20 minutes at 400 until the pizza is heated through and cheese is melted and slightly browned. 

Allow the dish to stand for 2-3 minutes before slicing and serving. 

The leftovers for this casserole were great too.  Now I’m thinking we need to make it again. 

Linked to: Totally Tasty Tuesday, Tasty Tuesday