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Zucchini Pizza Casserole

Makes 4 servings


• 2 eggs
• ¼ cup grated parmesan cheese
• ½ cup chopped green, red or yellow bell pepper
• ½ lb. 94% lean ground beef
• ¼ cup chopped onion
• 1 cup reduced-fat, shredded cheddar cheese, divided
• 1 cup reduced-fat, shredded mozzarella, divided
• ¼ tsp salt
• 1, (14½-oz.) can diced tomatoes
• 3½ cups shredded, unpeeled zucchini


1. Preheat oven to 400˚F.

2. Place zucchini in a strainer, and sprinkle with salt. Let stand 10 minutes, and then press to release moisture.

3. Combine zucchini with eggs, parmesan, and half of the cheddar and mozzarella cheese.

4. Press mixture into a lightly greased baking dish. Bake, uncovered, for 20 minutes.

5. Meanwhile, cook the beef and onion in a medium skillet until done. Drain any liquid, and then stir in the tomatoes.

6. Pour beef mixture over the zucchini and sprinkle with the remaining cheese. Top with green pepper.

7. Bake for an additional 20 minutes or until heated through.



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