ZUCCHINI PIZZA CASSEROLE

 

Looking for what to do with all your garden zucchinis? Here is a great crustless pizza recipe you will love! And only 8 net carbs per serving!

Prep: 20 min.

Bake: 40 min.

Servings: 8

Ingredients:

  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium green or sweet red pepper, chopped

 

Directions:

  • 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 13×9-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.

 

TIPS:

  • Italian sausage or ground turkey sub well in this casserole.
  • Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
  • This packs up nicely for weekday lunches

 

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°.

 

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