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A low-carb, gluten-free, and veggie-packed casserole that delivers all the comforting pizza flavors using shredded zucchini as a crust, layered with savory beef, vegetables, and melty cheese. Ready in about an hour, perfect for family dinners and meal prep.

Ingredients

Scale
  • 4 cups shredded zucchini
  • 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 (divided)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss shredded zucchini with salt and let sit for about 10 minutes.
  3. Squeeze the zucchini in a clean kitchen towel or cheesecloth to remove as much liquid as possible.
  4. In a bowl, combine the drained zucchini with eggs, grated Parmesan, and half of the shredded mozzarella; mix until uniform.
  5. Grease a 9×13-inch baking dish and press the zucchini mixture evenly into the bottom in a 1/2-inch-thick layer, smoothing the surface.
  6. Bake the zucchini crust for about 20 minutes until set and lightly browned around the edges.
  7. While the crust bakes, heat a skillet over medium heat and cook ground beef with chopped onion until browned and onion is softened (6–8 minutes); drain excess fat.
  8. Stir in pizza sauce, chopped green bell pepper, sliced mushrooms, dried oregano, garlic powder, and black pepper into the cooked beef and simmer about 5 minutes.
  9. Remove pre-baked crust from oven and spread beef and vegetable mixture evenly over the crust.
  10. Top the filling with the remaining shredded mozzarella and shredded cheddar cheese.
  11. Return the casserole to the oven and bake for another 20 minutes, until the cheese is melted, bubbly, and golden brown.
  12. Let the casserole rest a few minutes to firm up, then slice and serve.

Notes

Drain shredded zucchini thoroughly to avoid soggy crust., Pre-bake the crust for firmness., Evenly layer beef filling and cheese for consistent flavor and moisture., Sauté peppers and mushrooms beforehand for enhanced flavor and texture., Customize with different meats, plant-based options, spices, or additional veggies., Make the zucchini crust up to 24 hours ahead and beef filling up to 3 days in advance., Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months., Reheat leftovers in the oven at 350°F (175°C) for 20-25 minutes., Freeze individual portions tightly wrapped, thaw overnight in fridge before reheating.

Nutrition

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