Garden Zucchini Pizza Casserole
A flavorful zucchini-based casserole layered with seasoned ground beef, cheeses, and fresh vegetables, perfect for a hearty, low-carb family dinner or casual gathering.
Ingredients
- 1/4 tsp. salt ⓘ
- 4 cups shredded zucchini ⓘ
- 1 cup (4 oz.) shredded Mozzarella cheese ⓘ
- 1/2 cup grated Romano cheese ⓘ
- 1 cup shredded cheese ⓘ
- 2 eggs, lightly beaten ⓘ
- 1 lb. ground round ⓘ
- 1 small chopped onion ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1/4 tsp. leaf oregano, crumbled
- 1 medium green pepper, chopped ⓘ
- 10 oz. fresh mushrooms, sliced ⓘ
Instructions
- Sprinkle salt on shredded zucchini and let sit for 10 minutes.
- Squeeze the zucchini dry with a paper towel.
- Stir in half of the shredded cheeses and the eggs.
- Press the zucchini mixture into a 13 x 9-inch pan to form a crust.
- Bake the crust for 20 minutes.
- Meanwhile, brown the ground beef with chopped onion in a skillet. Drain off excess fat.
- Add tomato sauce and spices to the beef mixture and bring to a boil.
- Spoon the meat mixture over the zucchini crust.
- Sprinkle chopped green pepper, sliced mushrooms, and the remaining cheese over the meat layer.
- Bake the assembled casserole for an additional 20 to 30 minutes at 400°F.
Tips & Substitutions
For a heartier version, consider adding cooked sausage or turkey pepperoni along with the ground beef. If you're short on time, pre-shredded zucchini can be used. For a lower-carb option, swap zucchini with cauliflower rice. Experiment with different cheeses like cheddar or pepper jack for added flavor.
Serving Suggestions
This casserole is delicious on its own, but serving it with a side salad, like Mmm Good Salad!, can add freshness. For a complete meal, consider pairing it with garlic bread or a light soup. It’s perfect for potlucks or as a family-friendly dinner option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Zucchini Pizza Casserole contains roughly 440 calories, with 21g protein, 48g carbohydrates, and 19g fat. It is an excellent source of calcium (44% of the Daily Value), protein (41% of the Daily Value), and vitamin C (33% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1920mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it for up to a day. Just cover it tightly with foil. When ready to bake, add an extra 10-15 minutes to the baking time to ensure it heats through completely.
What can I use instead of ground round?
You can substitute ground turkey or chicken for a leaner option. For a vegetarian twist, use lentils or chickpeas sautéed with the onions and spices for a protein-rich filling that fits into vegetarian recipes.
Can I freeze the casserole?
Yes, this casserole freezes well! After baking, let it cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).