Zucchini Pizza Casserole

Zucchini Pizza Casserole is a low-carb healthy recipe! Cheesy baked zucchini topped with a meat pizza sauce. 

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ZUCCHINI PIZZA CASSEROLE

We’ve been making a version of this zucchini recipe for years. The version my husband grew up with had zucchini, eggs, cheese, and saltine crackers on top.

This version is healthier and has more protein with ground beef on top in a marinara sauce.

HOW TO MAKE ZUCCHINI CASSEROLE

1. Preheat oven to 400° F. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture as best as you can.
2. In a large bowl, combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13×9. Bake for 20 minutes.
3. While the zucchini is cooking, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, drain. Add the tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; Bake until heated through, about 10 minutes longer.

OTHER ZUCCHINI RECIPES

• Pesto Zucchini Ravioli
• Zucchini Brownies
• Pesto Ravioli with Chicken
• One-Pan Creamy Zucchini Pasta
• Zucchini Fries
• Zucchini Parmesan

Zucchini Pizza Casserole

5 from 36 votes

Zucchini Pizza Casserole is a low-carb healthy recipe! Cheesy baked zucchini topped with a meat pizza sauce. 

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Servings: 12 servings

Ingredients

• 4 cups unpeeled zucchini, shredded
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 lb ground beef
• 1/2 cup chopped white onion
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce

Instructions

 

• Preheat oven to 400° F. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture as best as you can.
• In a large bowl, combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9. Bake for 20 minutes.
• While the zucchini is cooking, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add the garlic and cook for one minute. Drain. Add the tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; Bake until heated through, about 10 minutes longer.

Notes

Adapted from Taste of Home

Serving: 1/12 of the recipe, Calories: 179kcal, Carbohydrates: 3g, Protein: 17g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 76mg, Sodium: 385mg, Potassium: 281mg, Fiber: 1g, Sugar: 2g, Vitamin A: 310IU, Vitamin C: 8mg, Calcium: 189mg, Iron: 1mg

Cuisine: American

Course: All Recipes, Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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