Zucchini Pizza Casserole Bake

This zucchini pizza casserole has become my go-to for easy weeknight dinners and potlucks when I want something hearty but still packed with veggies. With a crispy cheese crust and savory sauce, it satisfies any pizza craving while sneaking in extra greens. The best part is how flexible it is—perfect for using fresh zucchini from the garden or farmer’s market.

Whenever I bring this to family gatherings, everyone asks for the recipe. It is a crowd pleaser and I love that leftovers taste even better the next day for lunch.

Ingredients

• Grated zucchini with skin: fresh zucchini holds less water if picked small to medium size
• Salt: helps draw out excess moisture for a firmer casserole base
• Large eggs: bind the mixture so the base holds together
• Grated parmesan: adds salty depth choose fresh grated for best flavor
• Shredded mozzarella cheese: part-skim for gooeyness and lighter texture save some for topping
• Shredded cheddar cheese: provides richness and that classic pizza cheese pull use sharp cheddar for more flavor
• Minced beef: lean ground beef packs in protein and creates a satisfying sauce
• Diced onion: brings sweetness and helps balance tomato acidity look for onions that feel heavy and firm
• Tomato sauce with Italian herbs: the key for that pizza taste choose one with simple ingredients and no added sugar
• Green or red bell pepper: chopped for a burst of color and sweet bite select peppers with glossy firm skins and no wrinkles

Step-by-Step Instructions

Prepare the Zucchini:

Place the grated zucchini in a colander and sprinkle with salt. Let it sit for at least 10 minutes so extra moisture is released. Firmly squeeze the zucchini by hand or use a clean kitchen towel to remove as much water as you can. This step is crucial to prevent a watery casserole.

Assemble the Zucchini Base:

Stir together the drained zucchini, eggs, parmesan cheese, and half the mozzarella and cheddar in a large bowl. Mix until the ingredients are evenly blended and moist but not soupy. Press the mixture firmly into a greased baking dish to form a solid even layer. Bake at 400 degrees until the edges start to brown and the base has set. This creates a sturdy foundation for the rest of the casserole.

Cook the Meat Sauce:

Heat a large pan over medium heat and add ground beef and diced onion. Break up the meat and cook until it is no longer pink and the onion is translucent. Pour off any excess fat so your sauce is not greasy. Add the tomato sauce and stir well until you have a rich tomato beef mixture with a pleasant aroma of herbs.

Combine Layers:

Carefully spread the meat sauce over your baked zucchini base making sure it covers edge to edge. Pat down gently so the sauce settles into the surface.

Add Toppings and Final Baking:

Scatter the reserved mozzarella and cheddar cheeses evenly over the meat sauce. Arrange slices of bell pepper on top for a burst of color and flavor. Return the dish to the oven and bake until the cheese is bubbly and golden and everything is piping hot.

Serve:

Allow the casserole to cool for several minutes so the layers set. Cut into portions and serve warm with your favorite salad or crusty bread.

Pin

Cheese is definitely my favorite part of this casserole. I love how the edges get crispy in the oven. Watching my kids fight over the corner pieces always makes me smile.

Pin

Simple Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, cool the casserole completely then portion and freeze each piece wrapped tightly for up to three months. To reheat, use the oven for best texture or microwave for speed. Adding an extra sprinkle of cheese on top before reheating revives that just-baked taste.

Ingredient Substitutions

If you are out of beef, Italian sausage or ground turkey work just as well and give the casserole a slightly different twist. For a vegetarian version, swap in cooked lentils or a plant-based crumbles product. Feel free to play with the cheese mix by swapping in provolone or fontina for a more Italian flavor or using smoked gouda for a different richness. Always choose a tomato sauce with robust seasoning for maximum pizza flavor.

Serving Suggestions

This casserole is hearty on its own but pairs beautifully with a green salad dressed lightly with tangy vinaigrette. For bigger appetites, garlic bread or breadsticks are great for sopping up any extra sauce. Crisp roasted broccoli or sautéed green beans round out the meal while keeping things light. Leftovers reheat well for school or work lunches the next day.

Cultural and Family Notes

Zucchini pizza casserole is a clever riff on Italian American favorites and it is a classic for using up a summer garden bounty. Many families who grow zucchini end up making this or similar casseroles all season long. I learned this recipe from my neighbor when I first started gardening and now it is part of my summer tradition too.

Recipe FAQs

→ Can I substitute the beef with another protein?

Yes, ground turkey or chicken are great alternatives to beef if you prefer a lighter option. You can also use plant-based crumbles for a vegetarian version.

→ How do I keep the zucchini base from being too watery?

Be sure to salt the grated zucchini, let it sit, and thoroughly squeeze out as much moisture as possible before combining with the other ingredients.

→ What side dishes pair well with this casserole?

Fresh garden salad, garlic bread, breadsticks, or light roasted vegetables like broccoli or green beans complement this casserole well.

→ How should I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to four days, or freeze for up to three months. Reheat in the oven or microwave until hot.

→ Can I prepare this dish ahead of time?

Yes, you can fully assemble and bake ahead, then simply reheat before serving. The flavors meld nicely when prepared in advance.