Zucchini Pizza Casserole

I don’t have a garden.  If I did, I wouldn’t know what to do with it.  But I like the idea of a garden, and having a plethora of fresh fruits, veggies, and herbs in my back yard (and fewer trips to the grocery store). 
Recently, some of the families in my neighborhood put together a Crop Drop–a place to drop any excess crops from your garden.  Anything that is dropped is up for grabs.  

I grabbed myself two giant zucchinis.  And then I made this Zucchini Pizza Casserole. 

You start by making a cheesy zucchini crust.  

 
 Topped with a beefy tomato sauce layer.
Topped off with more cheese and some bell peppers, cooked until it’s hot and melty.  
 
At first, I wasn’t sure why it was called a pizza casserole.  It really tastes nothing like pizza.  But it has a crust, tomato sauce, and is loaded with cheese.  Everything a traditional pizza entails. And the entire pan disappeared as fast a box of pizza does around here! 

If you’ve got an abundance of zucchini from your garden this year, give this one a try!

Zucchini Pizza Casserole
Ingredients
4 cups shredded unpeeled zucchini 
1/2 teaspoon salt 
2 eggs 
1/2 cup grated Parmesan cheese 
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided 
1 cup (4 ounces) shredded cheddar cheese, divided 
1 pound ground beef 
1/2 cup chopped onion 
1 can (15 ounces) Italian tomato sauce 
1 medium green pepper, chopped
Instructions
Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.

source: Taste of Home 
Yield: 6-8 servings.

Comments

  1. Carol says

    I bought 2 large zucchini the other day and have baked 4 loaf cakes and 24 muffins, and that is only using one of them. This recipe will be used for some of the rest. It sounds delish!

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