Zucchini Pizza Casserole

No ratings yet

People of all ages will love this low carb Zucchini Pizza Casserole. A saucy ground beef and vegetable pizza mixture is topped with cheese and baked over a zucchini crust.

Prep Time15

Cook Time35

Resting Time5

Total Time55

Course: Main Course

Cuisine: American, Italian

Keyword: zucchini pizza casserole

Servings:

Calories: 411kcal

Author: Valerie Brunmeier

Ingredients

4 cups shredded unpeeled zucchini from two 7-inch zucchini
¾ teaspoon salt divided
2 large eggs
½ cup grated Parmesan cheese not shredded
2 cups shredded part-skim mozzarella cheese divided
1 cup shredded cheddar cheese divided
1 pound 90% to 93% lean ground beef
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
½ cup chopped onion
1 medium bell pepper (red or green) chopped (or use ½ of each for more color and flavor)
4 ounces cremini mushrooms sliced (about 1 ½ cups sliced)
15 ounces tomato sauce no salt added
1 teaspoon Italian seasoning
½ teaspoon garlic powder

Instructions

Preheat oven to 425 degrees F. with an oven rack in the center position. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
Place the shredded zucchini in a fine mesh colander, sprinkle with ½ teaspoon salt, and toss to combine. Place the colander in the sink or over a bowl and let it stand for 10 minutes. Transfer the zucchini to cheesecloth or a double or triple layer of paper towels and squeeze over the sink (or bowl) to remove as much liquid as possible. Really try to get out as much liquid as possible to avoid a watery casserole. Set aside.
Use a fork to lightly whisk the eggs in a medium mixing bowl. Add the zucchini, Parmesan, 1 cup of the mozzarella cheese and ½ cup of the cheddar cheese and mix well to combine (reserve remaining cheese for top). Press the mixture evenly across the bottom of the prepared baking dish. Bake for 20 minutes until set and lightly golden brown in spots.
Meanwhile, in a nonstick skillet over MEDIUM heat, cook the beef with the remaining ¼ teaspoon salt and ½ teaspoon pepper, until no pink remains. Drain excess grease from the skillet, if needed, transfer the beef to a dish, and set it aside.
Add the olive oil to the empty skillet and return it to MEDIUM heat. Add the onion and peppers and cook, stirring occasionally until fork tender, about 3 to 4 minutes. Add the mushrooms and cook, stirring occasionally for an additional 2 to 3 minutes, or until softened. Return the cooked beef to the skillet. Add the tomato sauce, Italian seasoning, and garlic powder. Stir well to combine and remove from the heat.
Remove the pan from the oven and reduce the oven temperature to 400 degrees F. Spoon the sauce over the baked zucchini crust. Sprinkle with the remaining cheeses and bake for an additional 12 to 15 minutes, or until the cheese is melted and the casserole is bubbly. Remove from the oven and allow it to rest for 5 to 10 minutes before serving.

Nutrition