Zucchini Pizza Casserole
Zucchini pizza casserole: a shredded zucchini, egg, Parmesan, mozzarella and cheddar crust baked at 400°F, topped with ground beef in tomato sauce, more cheese and chopped bell pepper, and baked again until the center reaches 165°F. Serves 8.
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Ingredients
- 4 cups zucchini shredded, unpeeled
- 1/2 teaspoon salt for draining the zucchini
- 2 large eggs
- 1/2 cup Parmesan cheese grated
- 2 cups mozzarella cheese shredded, part-skim; divided
- 1 cup cheddar cheese shredded; divided
- 1 pound ground beef
- 1/2 cup onion chopped
- 1 can Italian tomato sauce 15 ounces
- 1 medium green or sweet red pepper chopped
Instructions
- Heat the oven to 400°F and grease a 13x9-inch or 3-quart baking dish.
- Put the shredded zucchini in a colander and sprinkle with the salt. Let it stand 10 minutes, then squeeze out the moisture.
- Stir the zucchini together with the eggs, Parmesan and half of the mozzarella and cheddar. Press the mixture into the greased dish.
- Bake the crust for 20 minutes.
- While the crust bakes, cook the beef and onion in a large saucepan over medium heat, breaking the beef into crumbles, until it is no longer pink and reaches 160°F on a food thermometer. Drain, then stir in the tomato sauce.
- Spoon the meat sauce over the baked crust. Sprinkle with the remaining mozzarella and cheddar, then top with the chopped pepper.
- Bake about 20 minutes longer, until the casserole is heated through and the center reaches 165°F on a food thermometer.
- Let the casserole sit 3 minutes before slicing.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 339kcalCarbohydrates: 8.8gProtein: 25.6gFat: 22.6gSodium: 598mgFiber: 1.8gSugar: 4.5g