The Best Zucchini Pizza Casserole (A Low-Carb Favorite!)

Hello, friends! Let’s talk about that moment in late summer when you have more zucchini than you know what to do with. You’ve grilled it, you’ve sautéed it, you’ve made zoodles… now what? I am so excited to share my absolute favorite solution, a recipe that will have your whole family cheering: this incredible Zucchini Pizza Casserole. Imagine all the savory, cheesy, and satisfying flavors of your favorite supreme pizza, but without the heavy crust. Instead, the base of this amazing bake is a clever and delicious mixture of shredded zucchini, Parmesan, and mozzarella cheese.

This is a true one-pan wonder that delivers big on flavor while being wonderfully low-carb and gluten-free. It’s a hearty, comforting, and incredibly easy meal that is perfect for a busy weeknight. It’s the kind of dish that disappears fast and will have everyone asking for the recipe.

Why This is The Ultimate Zucchini Recipe

This isn’t just a casserole; it’s the answer to your pizza cravings and your garden’s abundance all in one dish. Here’s why you’ll be obsessed.

• All the Pizza Flavor, None of the Carbs: You get the savory meat, the rich tomato sauce, the gooey cheese, and your favorite toppings, all without a traditional flour crust. It’s a keto-friendly dream!
• The Perfect Way to Use Summer Zucchini: This recipe uses a whopping four cups of shredded zucchini, making it a fantastic and delicious way to use up your garden bounty.
• A Guaranteed Family Hit: What’s not to love? It has all the familiar and beloved flavors of pizza in an easy-to-serve casserole format that kids and adults will devour.
• Incredibly Easy to Make: This is a simple dish of layering and baking. It’s a foolproof recipe that delivers impressive results with minimal effort.
• A One-Pan Dinner Wonder: Everything bakes together in one single baking dish, which means serving and cleanup are an absolute breeze.

Gather Your Simple, Delicious Ingredients

Let’s get our ingredients ready for this cheesy, savory bake.

• 4 cups Shredded Unpeeled Zucchini
• ½ teaspoon Salt
• 2 Large Eggs
• ½ cup Grated Parmesan Cheese
• 2 cups Shredded Part-Skim Mozzarella Cheese, divided
• 1 cup Shredded Cheddar Cheese, divided
• 1 pound Ground Beef
• ½ cup Chopped Onion
• 1 can (15 ounces) Italian Tomato Sauce
• 1 Medium Green or Sweet Red Pepper, chopped

Crafting Your Casserole: Step-by-Step Guide

Let’s build this delicious pizza-in-a-pan. The first step is the most important!

1. Prep the Zucchini (The Crucial Step!): Preheat your oven to 400°F. Place your shredded zucchini in a colander in the sink and sprinkle it with the ½ teaspoon of salt. Let it stand for about 10 minutes. The salt will draw out the excess water. Now, using your hands, a clean kitchen towel, or cheesecloth, squeeze out as much moisture as you possibly can. This is the absolute key to preventing a watery casserole!
2. Make the “Crust”: In a large bowl, combine your very dry zucchini with the eggs, Parmesan cheese, and half of the mozzarella and cheddar cheeses (that’s 1 cup of mozzarella and ½ cup of cheddar). Mix it all together, then press this mixture firmly into the bottom of a greased 13×9-inch baking dish. Bake this zucchini crust for 20 minutes.
3. Make the Meat Sauce: While the crust is baking, cook the ground beef and chopped onion in a large saucepan over medium heat until the meat is no longer pink, breaking it into crumbles. Drain off any excess grease. Stir in the Italian tomato sauce.

1. Assemble and Bake: Spoon the hot meat sauce evenly over the pre-baked zucchini crust. Sprinkle the remaining mozzarella and cheddar cheeses over the top, and then scatter your chopped green pepper over the cheese.
2. Final Bake to Bubbly Perfection: Bake the casserole, uncovered, for about 20 more minutes, or until the cheese is completely melted and bubbly and the casserole is heated through. Let it rest for a few minutes before slicing and serving.

Wise Tips for Casserole Success

• Squeeze, Squeeze, Squeeze! I cannot say it enough: you must squeeze the water out of the zucchini! Any water left behind will lead to a soggy casserole. Take the extra minute to wring it out really well—you’ll be amazed how much liquid comes out.
• Get Creative With Toppings: Treat this just like a pizza! You can add other favorite pizza toppings like sliced mushrooms, black olives, or even pepperoni along with the green peppers.
• Pre-Baking the Crust is Key: Don’t skip the first 20-minute bake for the zucchini crust. This step helps to set the base and cook off even more moisture, ensuring a firm, sliceable final casserole.

Frequently Asked Questions (FAQ) – Zucchini Pizza Casserole

1. Can I make this casserole vegetarian?
   Yes, absolutely! For a delicious vegetarian version, simply omit the ground beef. You can bulk up the sauce by sautéing 8 ounces of sliced mushrooms with the onion, or you could add a layer of plant-based ground “meat” crumbles.
2. Can I make this ahead of time?
   This casserole is a great make-ahead meal! You can fully assemble it, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. You may need to add 10-15 minutes to the final baking time since you’ll be starting with a cold dish.
3. Do I have to peel the zucchini?
   Nope! The skin on zucchini is very thin and completely edible. It will soften as it cooks and adds extra fiber and nutrients to the dish.
4. How do I store leftovers?
   Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot and bubbly.

Conclusion

This Zucchini Pizza Casserole is the absolute best of both worlds. It’s a healthy, low-carb way to satisfy a serious pizza craving, and it’s a delicious solution for that mountain of summer zucchini. It’s a warm, cheesy, and deeply satisfying meal that the whole family will love. I hope this becomes your new favorite way to enjoy pizza night!