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A low-carb, gluten-free casserole that uses shredded zucchini as a crust, layered with savory ground beef, pizza sauce, fresh vegetables, and a melty cheese blend, offering a nutritious and flavorful pizza-inspired dinner.

Ingredients

Scale
  • 4 cups shredded zucchini (salted and drained)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 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
  • 2 cups shredded mozzarella cheese (half used in crust)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss shredded zucchini with 1/2 teaspoon salt and let rest for about 10 minutes.
  3. Squeeze the zucchini in a clean kitchen towel or cheesecloth to remove excess moisture.
  4. In a mixing bowl, combine the drained zucchini with 2 large eggs, 1/2 cup grated Parmesan, and half of the shredded mozzarella; stir until uniform.
  5. Lightly grease a 9×13-inch baking dish and press the zucchini mixture evenly into the bottom to about 1/2 inch thickness.
  6. Bake the crust for about 20 minutes, until set and lightly golden around the edges.
  7. Meanwhile, heat a skillet over medium and cook 1 pound ground beef with 1/2 cup chopped onion until the beef is browned and the onions are soft; drain excess fat.
  8. Stir 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 beef and simmer about 5 minutes.
  9. Spread the beef mixture evenly over the baked zucchini crust.
  10. Sprinkle the remaining mozzarella and 1 cup shredded cheddar evenly over the beef layer.
  11. Return the casserole to the oven and bake another 20 minutes, until the cheese is melted, bubbly, and lightly golden.
  12. Let the casserole cool for a few minutes to set, then slice and serve.

Notes

Squeeze zucchini thoroughly to avoid soggy crust., Pre-baking the crust prevents sogginess under toppings., Sauté bell peppers and mushrooms before adding for enhanced flavor., Meat can be swapped with turkey, chicken, or plant-based alternatives., Add fresh herbs like basil or parsley for bright flavors., Freeze leftovers up to 3 months; reheat at 350°F for 20–25 minutes., Store leftovers in airtight container up to 3-4 days., Vegetarian, dairy-free, and spice variations possible with ingredient swaps.

Nutrition

Find it online: https://cookerygood.com/zucchini-pizza-casserole-a-game-changer-for-dinner-night-2/