This Zucchini Pizza Casserole is one of those dishes that feels like a warm hug straight from the oven. I first created it on a weeknight when I wanted the comfort of pizza without the heavy dough, and it immediately became a new family favorite. The crust—made from shredded zucchini, eggs, and cheese—holds its shape and crisps just enough around the edges, while the savory beef and vegetables mimic your favorite pizza toppings. It’s wonderfully adaptable: swap the toppings, stretch it into lunches, or make it for guests who appreciate a lighter take on comfort food.

Every bite balances textures and flavors: the tender zucchini base, creamy melted mozzarella, sharp cheddar, and salty Parmesan, all crowned with a well-seasoned meat and vegetable mixture. I distinctly remember the first time my partner tasted it—he asked if I’d reinvented pizza. Kids who usually avoid vegetables ate it with gusto because it looked and tasted like their favorite takeout. If you love familiar pizza flavors but want fewer carbs and more veg, this casserole will quickly become a weeknight staple.

Ingredients

• Shredded zucchini: Use about 4 cups of tightly packed shredded zucchini. Choose medium-to-large zucchini with firm skin and shred them fresh for the best texture.
• Eggs: Two large eggs bind the crust. Room temperature eggs mix more evenly into the zucchini and cheese for a consistent set.
• Parmesan and mozzarella: Use 1/2 cup grated Parmesan for umami depth and 2 cups shredded mozzarella (divided) for melt and stretch—freshly grated is best.
• Cheddar: One cup shredded sharp cheddar adds color and a tangy counterpoint to the mozzarella’s creaminess.
• Ground beef: One pound of lean ground beef adds savory heft. I often use 85 percent lean for a good balance of flavor and a moderate amount of fat.
• Vegetables: One green bell pepper, 1/2 cup sliced mushrooms, and 1/2 cup chopped onion build texture and classic pizza flavor.
• Pizza sauce and seasonings: Two cups of pizza sauce, plus 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt for the zucchini—season to taste.

Instructions

Prepare the oven and zucchini: Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss 4 cups shredded zucchini with 1/2 teaspoon salt and let sit for 10 minutes to draw out moisture. This step is essential to prevent a soggy base; the salt helps release liquid that you will squeeze out. Drain thoroughly: After 10 minutes, gather the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. The drier the shredded zucchini, the firmer and crisper the crust will bake—aim to remove several tablespoons of liquid. Mix the crust: In the same bowl combine the drained zucchini with 2 large beaten eggs, 1/2 cup grated Parmesan, and 1 cup of the shredded mozzarella. Mix until evenly combined; the eggs and cheese will bind the zucchini and create a stable base when baked. Form and bake the crust: Grease a 9 by 13-inch baking dish. Press the zucchini mixture evenly across the bottom in a thin, even layer—about 1/2 inch thick. Bake at 400 degrees F for 20 minutes, until set and lightly browned around the edges. Visual cues: the center should no longer look wet and the edges should pull slightly from the dish. Prepare the topping: While the crust bakes, brown 1 pound ground beef with 1/2 cup chopped onion in a skillet over medium heat until no longer pink. Drain excess fat, then stir in 2 cups pizza sauce, 1 chopped green bell pepper, 1/2 cup sliced mushrooms, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Simmer for about 5 minutes to meld flavors. Assemble and finish baking: Spread the beef and vegetable mixture evenly over the pre-baked zucchini base. Sprinkle the remaining 1 cup mozzarella and all of the 1 cup shredded cheddar evenly on top. Return to the oven and bake another 20 minutes, or until the cheese is fully melted and bubbling, and the edges of the casserole are golden. Rest and serve: Remove from the oven and let cool for 5 to 10 minutes to allow the casserole to set, which makes slicing cleaner. Slice into squares and serve warm with optional fresh basil or a sprinkle of extra Parmesan.

Storage Tips

Cool the casserole completely before refrigerating to prevent condensation and sogginess. Store in an airtight container or cover tightly with foil for up to 4 days. To freeze, portion into airtight, freezer-safe containers and freeze for up to 3 months. Reheat from frozen at 350 degrees F for 20 to 30 minutes covered, then uncover for several minutes to re-crisp the top. Use glass or metal baking dishes for oven reheating to ensure even heat distribution.

Ingredient Substitutions

For a lighter meat option substitute ground turkey or chicken using the same quantity; brown and season as instructed. For vegetarian versions remove the beef and add lentils or a plant-based crumbled meat substitute. Swap cheddar for a smoked gouda for a different flavor profile, or use low-moisture part-skim mozzarella to reduce fat. If you need dairy-free options, use a firm plant-based binder in the crust and dairy-free cheeses labeled for baking—expect a slightly different texture.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or offer a simple arugula and cherry tomato salad. Garnish the casserole with torn fresh basil or a drizzle of extra virgin olive oil just before serving. For a heartier meal, pair with garlic-roasted potatoes or a bowl of mixed roasted vegetables. This casserole is also great for casual entertaining—slice and place on a communal platter for easy serving.

Cultural Background

This dish combines pizza flavors rooted in Italian-American culinary tradition with a practical, vegetable-forward approach. Using vegetables as a crust is a modern adaptation seen in low-carbohydrate and gluten-free home cooking that preserves the familiar tastes of pizza while minimizing refined grains. Recipes that repurpose seasonal vegetables into structural components reflect a long tradition of creative home cooking and frugal resourcefulness.

Seasonal Adaptations

In summer, use an equal mix of zucchini and yellow squash for color and mild sweetness; add chopped sun-dried tomatoes for concentrated flavor. In winter, switch to roasted red peppers and caramelized onions or use frozen thawed spinach squeezed dry for a leafy twist. Herbs like thyme or rosemary give a seasonal nuance—add sparingly to avoid overpowering the classic pizza profile.

Meal Prep Tips

Assemble the crust and store it covered in the baking dish in the refrigerator for up to 24 hours before baking. Prepare the beef and vegetable topping earlier in the day and refrigerate separately; when ready, warm the topping slightly and assemble for final baking to serve hot. Portion cooked casserole into meal prep containers for grab-and-go lunches; include a small container of fresh herbs or a side salad to keep textures vibrant.

This casserole bridges practical weeknight cooking and the familiar pleasure of pizza. It’s an invitation to experiment with toppings and make the dish uniquely yours—try it and see how quickly it becomes a household favorite.