Zucchini Pizza Casserole: Low-Carb Comfort Your Family Will Crave

Zucchini Pizza Casserole transforms garden-fresh zucchini into a crispy crust that holds all your favorite pizza flavors. I’ve made this dish countless times on busy weeknights when my family craved pizza but I wanted something healthier on the table.

There’s something magical about opening the oven to that bubbling cheese and savory aroma filling your kitchen. This recipe reminds me of Sunday evenings at my grandma’s farm, where we’d gather around her big wooden table after a day of gardening. She’d find creative ways to use up the abundance of summer zucchini, and while she never made this exact dish, she taught me that vegetables could be just as satisfying as any indulgent meal. The kids don’t even realize they’re eating their veggies when that golden cheese is melted on top and the beef is seasoned just right. Your kitchen’s about to smell incredible!

Why This Zucchini Pizza Casserole Belongs in Your Recipe Box

I’ve been making variations of this casserole for years, and it’s become my go-to solution when I want to satisfy pizza cravings without the carb-heavy guilt. This healthy dinner option combines everything my family loves about pizza night with the nutritional benefits of fresh vegetables.

Here’s why this recipe belongs in your regular rotation:

• Uses simple ingredients you likely already have in your kitchen
• Comes together in about 70 minutes including prep and baking time
• Delivers a satisfying low-carb alternative to traditional pizza with about 400 calories per serving
• Adapts easily to your favorite toppings like pepperoni, olives, or Italian sausage
• Freezes beautifully for make-ahead meals on hectic evenings
• Keeps everyone happy from picky eaters to health-conscious family members

I love that this dish sneaks vegetables onto my family’s plates without any complaints. The zucchini crust gets wonderfully crispy around the edges while staying tender in the middle, creating that perfect pizza-like texture.

Understanding Your Ingredients

Zucchini forms the foundation of this casserole, replacing traditional pizza dough with a nutrient-packed, low-carb base that gets beautifully crispy when baked. I always choose medium-sized zucchini because they have fewer seeds and less moisture than the giant ones.

Eggs bind the zucchini crust together and provide structure, ensuring your base holds up under all those delicious toppings without falling apart.

Parmesan cheese adds a sharp, salty flavor to the crust while helping to absorb excess moisture from the zucchini. In my kitchen, I prefer freshly grated Parmesan over the pre-shredded variety for better flavor and texture.

Mozzarella cheese delivers that classic pizza stretch and creamy melt we all crave. I divide it between the crust and topping to create layers of gooey goodness throughout the casserole.

Ground beef provides hearty protein and that satisfying pizza topping flavor. After years of making this, I’ve learned that 85% lean beef offers the best balance of flavor without excess grease.

Pizza sauce brings familiar tangy tomato flavor and ties all the ingredients together. I typically use a good-quality jarred sauce, though homemade works beautifully if you have extra time.

Bell peppers and mushrooms add classic pizza vegetable toppings with distinct textures and earthy flavors that complement the beef perfectly.

Italian seasonings like oregano and garlic powder create that unmistakable pizza flavor profile without requiring a long list of spices.

How to Make Zucchini Pizza Casserole

Step 1. I always start by preheating the oven to 400°F so it’s ready when my crust mixture is prepared.

Step 2. Combine the shredded zucchini with salt in a large bowl and let it sit for 10 minutes. This draws out the excess water that would otherwise make your crust soggy.

Step 3. After those 10 minutes, squeeze the zucchini firmly using a clean kitchen towel, wringing out as much liquid as possible. Betty’s tip: This step is crucial for a crispy crust, so don’t skip it!

Step 4. Mix the drained zucchini with eggs, Parmesan, and half the mozzarella to create your crust base, then press it evenly into a greased 9×13-inch baking dish.

Step 5. Bake the crust for 20 minutes until it’s set and lightly golden. I’ve found that a fully baked crust prevents sogginess once you add the toppings.

Step 6. While the crust bakes, brown your ground beef with chopped onion in a skillet over medium heat, then drain any excess fat for a lighter casserole.

Step 7. Stir the pizza sauce, peppers, mushrooms, and seasonings into the beef mixture and cook for 5 minutes, allowing the flavors to meld together beautifully.

Step 8. Spread the beef mixture evenly over your baked zucchini crust, making sure to cover it completely for even flavor in every bite.

Step 9. After years of making this, I learned that sprinkling both the remaining mozzarella and all the cheddar on top creates the perfect golden, bubbly cheese layer everyone loves.

Step 10. Return the casserole to the oven for 20 minutes until the cheese melts and bubbles, then let it rest for 10 minutes before slicing. This helps everything set up for cleaner portions.

Keeping This Zucchini Pizza Casserole Fresh

I typically store leftovers in an airtight container in the refrigerator for up to 3 days. The casserole reheats beautifully in a 350°F oven for 10-15 minutes, which helps revive that crispy crust texture better than the microwave. For individual portions, I sometimes use the microwave for 1-2 minutes, though the crust won’t be quite as crispy.

Betty’s freezing method works wonderfully for this dish. I slice the cooled casserole into individual servings, wrap each piece in plastic wrap followed by aluminum foil, and freeze for up to 2 months. Through trial and error, I learned that thawing overnight in the refrigerator before reheating gives the best results. The texture holds up remarkably well, making this perfect for meal prep on those super busy weeks.

For the best texture, I reheat frozen portions in a 350°F oven for about 20 minutes after thawing. One helpful tip I discovered is placing a paper towel in your storage container to absorb any extra moisture that might accumulate, keeping your crust from getting soggy. If storing in the baking dish, cover it tightly with foil, then uncover during the last few minutes of reheating to crisp up the top.

What Goes Well with This Zucchini Pizza Casserole

Simple Garden Salad with mixed greens, cherry tomatoes, and a tangy lemon vinaigrette provides a fresh, crisp contrast to the rich, cheesy casserole while adding more vegetables to your meal.

Garlic Bread or Breadsticks satisfy any remaining carb cravings and are perfect for younger family members who might want something more traditional alongside this low-carb main dish. Try pairing with easy garlic butter steak bites for a heartier meal option.

Roasted Brussels Sprouts tossed with olive oil and parmesan add a caramelized, nutty flavor that complements the Italian seasonings in the casserole beautifully.

Fresh Vegetable Soup makes a wonderful starter before this casserole. My easy vegetable soup recipe is light enough not to overpower the main dish.

Steamed Broccoli with a squeeze of lemon offers a simple, healthy side that doesn’t compete with the bold pizza flavors, making it ideal for weeknight dinners when you want to keep things easy.

Antipasto Platter with olives, marinated artichokes, and sliced salami creates a fun, restaurant-style experience perfect for casual dinner parties or weekend family gatherings. For another crowd-pleasing option, consider serving with creamy butternut squash soup as a starter.

If you’re looking for more ground beef dinner ideas, this pairs wonderfully with my hobo casserole for a complete comfort food spread.

FAQs

Can I make Zucchini Pizza Casserole ahead of time? I recommend assembling the casserole up to the point of adding the final cheese layer, then covering and refrigerating for up to 24 hours. Add the cheese and bake when you’re ready to serve, adding an extra 5-10 minutes to the baking time since it’s starting cold.

What can I substitute for ground beef? Many home cooks find success with ground turkey, Italian sausage, or even a plant-based ground meat alternative. Betty’s solution is using half beef and half Italian sausage for extra flavor depth.

Why is my zucchini crust soggy? To prevent this issue, make absolutely sure you’re squeezing out as much liquid as possible from the salted zucchini. I’ve learned that wringing it in a kitchen towel at least twice ensures the driest crust possible.

Can I add pepperoni to this casserole? The best approach I’ve tested is adding pepperoni slices on top during the last 10 minutes of baking so they get slightly crispy without releasing too much oil into the dish.

How do I know when the casserole is done? I recommend looking for bubbling cheese with golden spots and checking that the internal temperature reaches 165°F. The edges should look slightly crispy and pull away from the sides of the pan.

Can I use frozen zucchini? Many readers have asked about this, and while fresh works best, thawed frozen zucchini can work if you squeeze out absolutely all the moisture. Be aware the texture might be slightly less firm than using fresh zucchini.