If your garden or grocery cart is overflowing with zucchini, this Zucchini Pizza Casserole is the perfect way to use it up. It combines all the comforting flavors of pizza with a lighter, low-carb twist. Instead of traditional crust, shredded zucchini creates a delicious baked base that’s packed with flavor and nutrients. It’s a fun way to enjoy pizza night while sneaking in extra vegetables.
The zucchini crust is made with eggs and a blend of cheeses that bake together to form a savory, slightly crispy layer. Once baked, it’s topped with seasoned lean ground beef and a rich tomato sauce. You can use marinara for a smoother texture or Italian diced tomatoes if you prefer a heartier bite with chunks of tomato throughout the dish.
Why You’ll Love This Recipe
• Low carb and veggie packed – The zucchini crust replaces traditional pizza dough while adding extra nutrition.
• Tastes like pizza – Lean ground beef, tomato sauce, and melted cheese give you all the classic pizza flavors in casserole form.
• Great for meal prep – This dish reheats well and freezes beautifully for easy lunches or dinners later in the week.
• Family friendly – Even picky eaters love the cheesy pizza flavors. It’s a great way to sneak in vegetables.
• Very customizable – Add your favorite pizza toppings like peppers, olives, mushrooms, or jalapeños to make it your own.
Frequently Asked Questions
Do you have to squeeze the zucchini?
Yes. Zucchini contains a lot of water, so squeezing out the moisture helps the crust hold together and prevents the casserole from becoming watery.
Can I make this ahead of time?
Yes. You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking.
Can I freeze zucchini pizza casserole?
Absolutely. Let the casserole cool completely, portion it into servings, and freeze in airtight containers for up to 3–4 months.
What other toppings can I add?
You can add olives, mushrooms, turkey pepperoni, sausage, or extra bell peppers depending on your preference.
Can I use ground turkey instead of beef?
Yes. Lean ground turkey works great and keeps the recipe lighter while still providing plenty of protein.
- 4 cups shredded zucchini
- 2 eggs
- ½ cup fresh grated parmesan cheese
- 1 ⅓ cup reduced fat mozzarella cheese, divided
- 1 cup reduced fat cheddar cheese, divided
- 1 ½ lbs 90 to 94% lean ground beef ~ 18 ounces cooked
- ½ cup chopped onions
- 1 tsp minced garlic
- 2 (14.5 oz) cans of Great Value Italian diced tomatoes, blended
- or 1 ¾ cup of an approved marinara sauce
- 1 ½ cups chopped bell peppers
- 1 ounce pickled jalapenos ~optional
Preheat the oven to 400°F. Grease a 9×13-inch baking dish or 3-quart casserole dish.
Prepare the zucchini. Place the shredded zucchini on a clean kitchen towel and let it sit for 30 minutes. Gather the towel and squeeze out as much moisture as possible.
Make the crust. In a large bowl, combine the squeezed zucchini, eggs, parmesan cheese, ⅔ cup mozzarella, and ½ cup cheddar cheese. Mix well.
Form the crust. Press the zucchini mixture evenly into the prepared baking dish.
Bake the crust for about 25 minutes, or until set and lightly golden.
Cook the beef mixture. In a large skillet over medium heat, cook the ground beef, chopped onions, and garlic until the meat is fully cooked. Drain any excess liquid.
Add the sauce. Stir the diced tomatoes (or marinara sauce) into the beef mixture and cook for 2–3 minutes until heated through.
Assemble the casserole. Spread the beef mixture evenly over the baked zucchini crust.
Add toppings. Sprinkle with the remaining mozzarella and cheddar cheese. Top with chopped bell peppers and jalapeños, if using.
Bake again for 20 minutes, or until the casserole is heated through and the cheese is melted.
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