Zucchini Pizza Cassrole
If you’re looking to use up your summer bumper crop of zucchini, or just to have delicious low-carb or gluten free meal, this zucchini recipe will hit the spot and it’s soooooo easy.
Add even more convenience with frozen shredded zucchini
In the summer when I can’t keep up with even the two zucchini plants I grow, I will shred and freeze some in 2 cup bags to use in winter. I mostly toss it into zucchini bread, but I like to use it in this zucchini recipe as well. Just thaw and squeeze out the excess liquid and you’re ready to go.
If you don’t have frozen zucchini you can use fresh, just try to squeeze out the liquid as much as possible and you might need to add a few minutes of cooking time to the first round of baking.
You can also buy pre shredded zucchini in the frozen section of many grocery stores.
Simple ingredients make fast meals
There are less than 10 ingredients here and they are mostly things I have on hand:
zucchini
eggs
salt and pepper
mozarella
parmesan
pizza sauce
sliced pepperoni
optional dried seasonings such as italian seasoning, oregano, and/or basil.
That’s it!
It’s easy to make!
You start with the zucchini, salt, pepper, parm, eggs and some mozzarella in a bowl. Mix it well.
Add it to a greased casserole dish. The one I use for this is an 8 1/2 x 11 glass casserole dish but the size of the dish is slightly flexible. If all you have is a 13×9 you can use that. Your crust will be slightly thinner. Or you could make more of the crust.
I bake this at 400° for 10-15 minutes. I’m looking for just the outside edges to be brown and the center to be just set.
Once you’re at that point, top it like a pizza! (You could add other toppings you like such as mushrooms or bell peppers if you like). I add pizza sauce over the top, then a generous helping of mozzarella, then pepperoni slices. In this one I had mini slices. Aren’t they cute?
Throw it back in the oven and bake it until the top looks like they way you like your pizza. For me, that’s bubbly cheese with a few light brown spots and pepperoni that look a bit brown on the edges. About 15 minutes.
Let it sit for about 5 minutes to continue setting and cut out slices of casserole! It’s the deliciousness of pizza with the convenience of a casserole!
Looking for more zucchini recipes?
You might like my:
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 2-3 cups shredded zucchini, squeeze out moisture (can use frozen thawed zucchini)
- 1 1/2 teaspoons salt
- 1 pinch pepper
- 1 teaspoon italian seasoning, dried basil, or dried oregano optional but delicious
- 3 cups shredded mozzarella divided
- 1/2 cup grated parmesan
- 1-2 cups pizza sauce depends on how much you like
- 1/2 cup sliced pepperoni
Ingredients
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Rate this recipe!
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- While the oven is preheating to 400 ° - Combine the zucchini, salt, pepper, eggs, seasoning (if you're using it) parmesan, and 1 cup of the mozzarella in a bowl. Mix well and press into a greased 8 1/2 x 11 glass casserole dish.
- This is your 'crust'. Bake it until the edges are starting to brown and the center is beginning to set. About 10-15 minutes.
- When the crust is set, layer on the pizza sauce, then mozzarella, and finally the pepperoni. Feel free to add other toppings you like on your pizza.
- Return to the oven and bake for another 15 minutes or so until the cheese is bubbling and beginning to brown just like a pizza. Let it sit for 3-5 minutes before serving.