Description
This nourishing, low-carb cheesy zucchini pizza casserole is an excellent alternative to traditional deep-dish pizza. It features a tender base of shredded garden-fresh zucchini bound with eggs and Parmesan, layered with savory ground beef and classic pizza sauce. Topped with a golden, bubbly layer of melted cheese, this protein-rich, nutrient-dense bake brings familiar Italian-American flavors to your dining table. It is an ideal, foolproof solution for busy family dinners that keeps you satisfied while incorporating plenty of fresh vegetables.
Ingredients
4 cups shredded zucchini
2 large eggs
1/2 cup grated Parmesan cheese
1 lb lean ground beef
1 cup pizza sauce (ensure non-alcoholic)
1 1/2 cups shredded mozzarella cheese
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the squeezed zucchini, eggs, and Parmesan cheese; stir until well incorporated.
Spread the zucchini mixture into the bottom of a greased baking dish and bake for 15 minutes to set the crust.
While the base bakes, brown the ground beef in a skillet over medium heat until fully cooked; season with salt, pepper, oregano, basil, and garlic powder.
Drain excess fat from the beef and stir in the pizza sauce.
Spread the beef mixture evenly over the pre-baked zucchini crust.
Top with shredded mozzarella cheese and return to the oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before slicing and serving.
Notes
Ensure you squeeze the liquid from the zucchini thoroughly to prevent a soggy casserole. Add sliced bell peppers or onions to the beef mixture for extra vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Meals
- Method: Baking
- Cuisine: Italian-American