Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the shredded zucchini and salt. Let it sit for 10 minutes to release excess moisture.
- After 10 minutes, squeeze out as much moisture as possible from the zucchini using a clean kitchen towel or cheesecloth.
- In the same bowl, combine the drained zucchini, eggs, Parmesan cheese, and half of the mozzarella cheese. Mix well to form the crust mixture.
- Grease a 9x13-inch baking dish. Press the zucchini mixture evenly into the bottom of the dish to form the crust.
- Bake the crust in the preheated oven for 20 minutes, or until it is set and lightly browned.
- While the crust is baking, in a skillet, brown the ground beef with the chopped onion over medium heat until the beef is no longer pink. Drain any excess fat.
- Stir in the pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper. Cook for another 5 minutes, stirring occasionally.
- Once the crust is ready, spread the beef mixture evenly over the zucchini crust.
- Sprinkle the remaining mozzarella cheese and all of the cheddar cheese over the top.
- Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow the casserole to cool for 10 minutes before slicing and serving.
Notes
Zucchini can release a lot of water, so ensure it's well-drained to avoid a soggy crust. Feel free to customize with your favorite pizza toppings like olives or pepperoni. This dish is perfect for meal prep and freezes beautifully for up to 2 months.
