Easy Zucchini Pizza Casserole with Beef and Cheese
Zucchini Pizza Casserole transforms fresh zucchini into a cheesy, low-carb “crust” layered with savory meat sauce and melty mozzarella — a perfect weeknight meal full of pizza flavor without the carbs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 4 cups grated zucchini (about 2 large)
- 2 large eggs, beaten
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella (for crust)
- 1 lb ground beef or Italian sausage
- 1½ cups marinara or pizza sauce
- 1½–2 cups shredded mozzarella (for topping)
- ½ tsp dried oregano
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- Salt to taste
- Optional toppings: pepperoni, olives, mushrooms, bell peppers
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking dish.
- Grate zucchini, sprinkle with salt, and let sit 10 minutes. Squeeze out moisture thoroughly.
- Mix zucchini with eggs, Parmesan, mozzarella (for crust), oregano, and garlic powder.
- Press mixture into the baking dish. Bake for 20 minutes.
- In a skillet, cook meat until browned. Drain, then stir in marinara and Italian seasoning.
- Spread meat mixture over baked zucchini crust. Top with mozzarella and any toppings.
- Bake uncovered for 15–20 minutes, until cheese is bubbly. Cool before slicing.
Notes
- Squeeze zucchini well to avoid soggy crust.
- Use any favorite pizza toppings.
- Keeps well in fridge up to 4 days; freezer-friendly after baking.