Ingredients
Scale
4 cups shredded zucchini (salted and drained)
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
1 pound lean ground beef
1/2 cup chopped onion
2 cups pizza sauce
1 green bell pepper, chopped
1/2 cup sliced mushrooms
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Instructions
- Prep Zucchini: Shred zucchini, toss with salt, let drain for 20 min, then squeeze out excess water.
- Make Crust: Mix zucchini with eggs and Parmesan. Press into a greased 9×13′ dish. Pre-bake at 400°F for 15-18 min.
- Cook Filling: Brown ground beef. Add onion, cook until soft. Stir in bell pepper, mushrooms, oregano, garlic powder, black pepper. Add pizza sauce and simmer for 2-3 min.
- Assemble & Bake: Spread meat mixture over pre-baked crust. Top with mozzarella and cheddar cheeses. Bake for 20-25 min until cheese is bubbly and golden.
- Rest & Serve: Let casserole rest for 5-10 minutes before slicing and serving.
Notes
- Squeezing the zucchini thoroughly is critical to prevent a soggy crust.
- Feel free to substitute ground turkey or a plant-based crumble for the beef.
- The casserole can be assembled ahead and refrigerated overnight before baking.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 115 mg