Zucchini Pizza Pie
A hearty, veggie‑laden pizza pie with zucchini, mozzarella, sharp cheddar, and a savory beef‑tomato sauce—perfect for family dinners or a casual gathering.
Ingredients
- about 1 1/2 lb. zucchini (4 c.) ⓘ
- 1 c. each: shredded Mozzarella and sharp Cheddar cheese ⓘ
- 2 eggs, slightly beaten ⓘ
- 1/4 tsp. each: salt and garlic salt ⓘ
- 1 lb. lean ground beef ⓘ
- 1 medium sized onion, chopped ⓘ
- 1/3 c. grated Parmesan cheese ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 2 tsp. oregano leaves or spice ⓘ
- 1 green pepper, seeded and cut in thin slices ⓘ
- 1/4 lb. mushrooms, sliced or chopped ⓘ
- 1 red pepper, seeded, and cut in thin slices ⓘ
Instructions
- Preheat oven to 375°F (190°C).
- Grate the zucchini and squeeze out excess moisture using a clean towel or cheesecloth.
- In a large bowl, combine the grated zucchini, shredded mozzarella, shredded cheddar, beaten eggs, salt, and garlic salt. Mix until well incorporated.
- In a skillet over medium heat, brown the ground beef until fully cooked, then drain excess fat.
- Add the chopped onion, sliced green pepper, red pepper, and mushrooms to the skillet and sauté until softened, about 5 minutes.
- Stir in the tomato sauce, oregano, and grated Parmesan cheese; simmer for 5 minutes to blend flavors.
- Spread the cooked beef mixture evenly over a prepared baking sheet or pizza pan.
- Pour the zucchini cheese mixture over the beef layer, spreading it to cover the surface.
- Bake for 25–30 minutes, or until the top is golden and the zucchini mixture is set.
- Let the pie cool for a few minutes before slicing into wedges.
- Serve hot, optionally with a sprinkle of extra Parmesan or fresh basil.
Nutrition & Diet Analysis (per serving)
522
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).