Description
A comforting casserole that replaces traditional pizza crust with shredded zucchini, packed with flavors from ground beef, cheese, and garden vegetables.
Ingredients
Scale
- 4 cups shredded zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 pound 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
- Preheat your oven to 375°F (190°C).
- Place the shredded zucchini in a colander; sprinkle with 1/2 teaspoon of salt and let it drain for 10-15 minutes.
- Sauté the chopped onion in a large skillet over medium heat until translucent. Add the ground beef and brown until fully cooked.
- Stir in the chopped green bell pepper and sliced mushrooms, cooking until softened, about 4-5 minutes.
- Add the pizza sauce, oregano, garlic powder, and black pepper. Stir well and let simmer for a few minutes.
- Whisk together drained zucchini, eggs, and grated Parmesan cheese in a separate bowl.
- Spread the zucchini mixture evenly in a greased casserole dish.
- Pour the beef and veggie mixture over the zucchini base, spreading it evenly.
- Top with shredded mozzarella and cheddar cheese.
- Bake in the preheated oven for 30-35 minutes, until cheese bubbles and turns golden.
- Let cool slightly before slicing.
- Enjoy warm!
Notes
Make-ahead tips: Prepare a day in advance and store in the fridge. Reheat in the oven when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg