ZUCCHINI PIZZA CASSEROLE
My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! -Lynn Bernstetter, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 315 calories, Fat 20g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 855mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
ZUCCHINI PIZZA CASSEROLE
Steps:
- Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
- Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.
- Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in centre reads 165°.
ZUCCHINI PIZZA CASSEROLE
Got this from somewhere?? But its great...once you try this you may want zucchini on hand at all times! lol
Provided by Mandy ny
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 455.1, Fat 27.8, SaturatedFat 14.2, Cholesterol 169.2, Sodium 1245.6, Carbohydrate 11.1, Fiber 2.5, Sugar 7.1, Protein 40
ZUCCHINI PIZZA BAKE
This is a recipe my entire family loves. You can also use turkey instead of ground beef.
Provided by Christina
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
- Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
- While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
- Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 12.3 g, Cholesterol 154.6 mg, Fat 25.6 g, Fiber 3.2 g, Protein 33.9 g, SaturatedFat 12.8 g, Sodium 1182.4 mg, Sugar 4.5 g
LOW-CARB ZUCCHINI PIZZA CASSEROLE
This zucchini casserole is a low-carb alternative to pizza.
Provided by Brenda
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish.
- Place shredded zucchini in a colander and sprinkle salt on top. Press down to drain as much water as possible. Let sit for 10 minutes. Transfer to a large bowl.
- Add eggs, 1/2 of the mozzarella cheese, Parmesan cheese, Italian seasoning, and garlic powder to the zucchini. Mix well. Press mixture into the prepared baking dish.
- Bake uncovered in the preheated oven for 20 minutes.
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix pizza sauce with cooked beef and spoon over zucchini mixture in the baking pan.
- Sprinkle remaining mozzarella cheese over the meat. Top with pepperoni slices.
- Return baking dish to the hot oven and bake until mozzarella cheese is melted, 15 to 20 minutes more.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 6 g, Cholesterol 111.7 mg, Fat 15.6 g, Fiber 1.3 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 563.2 mg, Sugar 2.4 g
EASY ZUCCHINI AND GROUND BEEF PIZZA CASSEROLE
This is a fast and really tasty dish! You can use your own favorite pizza sauce for this, I use my own recipe #65641.
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400°F.
- Grease a 13x9 pan.
- Place zucchini in strainer; sprinkle with salt.
- Let drain for 10 minutes.
- Squeeze out moisture.
- Combine zucchini with eggs, parmesan cheese, and half of the cheddar and mozzarella cheese.
- Press into greased 13x9 baking pan.
- Bake at 400°F for 20 minutes.
- Meanwhile, brown ground beef with garlic and onions, season with salt and pepper; drain any fat, and add/mix the tomato sauce; spoon over baked zucchini mixture.
- Top with remaining cheeses, and sprinkle with green pepper.
- Return to oven and bake for another 20 minutes more.
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- Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Place zucchini in the center of a clean kitchen towel and wring out the excess moisture. Transfer to a bowl and combine with eggs, onion, Parmesan and flour. Pour the mixture into the prepared baking dish and spread into an even layer. Bake until set and beginning to brown around the edges, about 30 minutes.
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