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Delicious Zucchini Pizza Casserole, baked and ready to serve.

Easy Zucchini Pizza Casserole

This Zucchini Pizza Casserole offers a healthy and satisfying twist on traditional pizza, packing in all the classic flavors while incorporating a generous serving of vegetables. It's an easy-to-make, family-friendly dish perfect for weeknight dinners or weekend gatherings.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium zucchini, shredded
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs optional, use gluten-free if needed
  • 1 pound ground beef or Italian sausage, cooked and drained or use plant-based crumbles
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • 2 cups shredded mozzarella cheese
  • Optional toppings: pepperoni slices
  • Optional toppings: olives
  • Optional toppings: bell peppers
  • Optional toppings: mushrooms
  • Optional toppings: onions
  • Cooking spray or olive oil for greasing the dish

Equipment

  • 9x13-inch baking dish
  • Box grater
  • colander
  • Large bowl
  • skillet
  • Spoon
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Shred the zucchini using a box grater. Place the shredded zucchini in a colander set over a bowl. Sprinkle with salt and let it sit for 15-20 minutes to draw out excess moisture.
  3. After 15-20 minutes, squeeze the zucchini with your hands or press it with a clean kitchen towel to remove as much moisture as possible.
  4. In a large bowl, combine the squeezed zucchini, beaten egg, Parmesan cheese, and breadcrumbs (if using). Mix well.
  5. Press the zucchini mixture into the prepared baking dish, creating an even layer.
  6. Bake the zucchini crust for 20-25 minutes, or until it's lightly golden brown and set.
  7. While the zucchini crust is baking, cook ground beef or Italian sausage (or plant-based crumbles) in a skillet over medium heat until browned. Drain off any excess grease.
  8. In a bowl, combine the cooked meat, pizza sauce, Italian seasoning, garlic powder, and red pepper flakes (if using). Stir well.
  9. Remove the zucchini crust from the oven.
  10. Spread the pizza sauce mixture evenly over the zucchini crust.
  11. Sprinkle generously with shredded mozzarella cheese.
  12. Add any optional toppings you desire, such as pepperoni slices, olives, bell peppers, mushrooms, or onions.
  13. Return the casserole to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the topping is heated through.
  14. Let the casserole cool for a few minutes before slicing and serving.

Notes

To conquer watery zucchini, ensure you salt and squeeze it thoroughly. Feel free to customize the casserole with different proteins, cheeses, and toppings. For a low-carb/keto-friendly version, omit the breadcrumbs and use a sugar-free pizza sauce. You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Store leftover Zucchini Pizza Casserole in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.