Garden Zucchini Pizza Casserole
This is another recipe from the great arsenal that my grandma has saved over the years. This particular recipe notes that it came from Ann, who is my grandma’s cousin. I love that so many of those old recipes take full advantage of the vast bounty that came out of their gardens. And as anyone who has ever grown zucchini knows, towards the end of summer the zucchini takes off. As a result, my grandma has oodles of zucchini recipes, which I have enjoyed sharing with you throughout the summer. This last one is a delicious fusion of a vegetarian pizza and vegetarian lasagna.
You first start off with a “crust” that is made up of shredded zucchini, eggs and cheese. It bakes up like a thin little souffle.
While it’s in the oven you saute some vegetables and stir in tomato sauce.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
Spread that mixture on top of the “crust” and then top with more cheese and give it a final bake.
A delicious cross between a pizza, casserole and lasagna. A great way to get those fresh summer veggies into your next meal. It may not be the prettiest dish to photograph, but it sure is delicious!
One year ago: Lemon Bars
Two years ago: Lemon-Limoncello Cupcakes
Zucchini Pizza Casserole
Ingredients
For the "Crust":
- 4 cups (496 g) shredded zucchini
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (56.5 g) shredded cheddar cheese
- ½ cup (56 g) shredded mozzarella cheese
- 2 eggs, lightly beaten
For the Toppings:
- 1 pound (453.59 g) ground beef*
- 1 cup (149 g) chopped green pepper
- ½ (0.5) chopped onion
- 2 small cans mushroom stems & pieces
- ¼ teaspoon (0.25 teaspoon) garlic powder
- ¼ teaspoon (0.25 teaspoon) dried oregano
- 15- oz (425.24 ml) can tomato sauce
- ½ cup (56 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
Instructions
- 1. Preheat oven to 400 degrees F.
- 2. Sprinkle the shredded zucchini with the salt and let stand for 10 minutes. Drain well until dry (I squeeze my zucchini out in a clean kitchen towel).
- 3. Stir together the zucchini, shredded cheddar and mozzarella cheeses and the eggs. Once combined, spread the mixture onto the bottom of a 9x13-inch pan. Bake for 20 minutes or until set and golden brown in spots.
- 4. Meanwhile, brown the ground beef along with the onions and pepper until the beef is cooked through and the vegetables are soft. Stir in the mushrooms, garlic powder and dried oregano. Let simmer together for about 5 minutes. Turn off the heat and stir in the tomato sauce.
- 5. Spoon the filling onto the prepared zucchini "crust" and top with the shredded mozzarella and Parmesan cheeses. Return to the oven for an additional 10 to 20 minutes, or until the cheese is melted and bubbly.
- *Note: Ground beef is optional. It's in the original recipe, but I made this without it because my sister is a vegetarian. If you do make it with the beef, the filling will be thicker and set up a little more, sort of like a high lasagna.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
So glad I happened across this recipe. I’ve always shyed away from zucchini because I just didn’t know what to do with it. Thanks, will try!
These veggie dishes always taste even better with the addition of lemon zest (grated lemon peel) on top.
Brings out the best in vegetables. I’ve tried it with, and without. With is much better
Made this last night or supper. It was so good. Used chicken instead of beef. My boyfriend loved it. Will definitely make it again.
This has become a staple in my home. We are not vegetarian, but I do prefer this meat free. I use fresh mushrooms and add banana peppers as I assemble it, it’s out of this world. Thank you for sharing.
Totally making this. Sounds delicious!
Do you think adding spaghetti squash to the crust mixture would work? I have a bunch of them and am trying to think of creative ways to use them. Faux lasagna in a bowl can only be eaten so many times… :)
Hi Nicole, I do think that would work, love the creativity!
Thank you so much for this recipe, it was delicious! My neighbor gave me a huge zucchini and I didn’t know what I was going to do with it until I found this recipe. I made a few minor changes, I used an orange sweet pepper (I don’t like green peppers), fresh baby portobellos because I love them (they added great texture too), and more oregano and garlic powder to add even more flavor to the sauce. I will definitely make this recipe again!
Thanks for the recipe!!! It was absolutely delicious!!! I have a somewhat (although usually willing to ‘try it’ husband) and he was quite skeptical at first. But after dinner he told me it was VERY good!!!
This will definitely be a recipe to keep for future use again.
Thanks again.
Sounds delicious! I like that it’s in layers rather than just all mixed and stirred together!
This sounds like a top-notch combo of foods I love. The crust alone (zucchini, eggs and cheese) would make me happy. The entire dish sounds absolutely yummy. But then again, I love veggies. I think this would be a great way to get them into people (like my kid) who don’t.
I started grating yellow zucchini into omelets. No one knows it’s there. :p
hi michelle, it looks so yummyy i am saving it and will make it on the weekend.
Wow that looks delicious! I’ve got to try that recipe.
This looks awesome! Grandmothers have the best recipes, don’t they?
I am blown away by this the “crust” is such a goo idea
Wow, this looks incredible! Can’t wait to make it!
xo
http://allykayler.blogspot.com
Can you use fresh mushrooms in recipe dont know if I can get canned mushrooms in UK. Just cook them down in butter or oil?
Hi Debbi, Absolutely! You could do them in either butter or olive oil, whichever you prefer to cook them down. Or, you could throw them in with the peppers and onion.
Ok thanks Michelle Ill let you know how it goes