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A cozy, low-carb zucchini crust casserole layered with seasoned ground beef, veggies, and melty cheeses, delivering classic pizza flavors in a comforting dish, ready in about an hour.

  • Total Time: 1 hour
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • about 4 cups grated zucchini
  • Salt, to taste
  • 2 eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (for crust)
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 cup pizza sauce (gluten-free if needed)
  • 1 green bell pepper, chopped
  • a handful of sliced mushrooms
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Black pepper, to taste
  • Remaining mozzarella cheese (amount not specified)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
  2. Grate about 4 cups zucchini into a bowl, sprinkle with salt, toss, and let sit 10 minutes.
  3. Scoop zucchini into a clean kitchen towel and twist tightly to squeeze out as much moisture as possible.
  4. In a large bowl, combine the drained zucchini with 2 beaten eggs, 1/2 cup grated Parmesan, and 1 cup shredded mozzarella; stir until evenly mixed.
  5. Press the zucchini mixture into the bottom of the greased baking dish, spreading it into an even, firm layer.
  6. Bake the zucchini crust for 20 minutes, until edges are golden and the crust feels set.
  7. While the crust bakes, heat a skillet over medium and cook 1 pound ground beef with 1 chopped onion until beef is browned and onions are soft (about 5–7 minutes); drain fat if desired.
  8. Stir into the cooked beef and onions: 1 cup pizza sauce, 1 chopped green bell pepper, a handful of sliced mushrooms, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and black pepper to taste; simmer 5 minutes.
  9. Remove the baked crust from the oven and spread the beef and vegetable filling evenly over the crust.
  10. Sprinkle the remaining mozzarella and 1 cup shredded cheddar evenly over the filling.
  11. Return the casserole to the oven and bake an additional 20 minutes, until the cheese is bubbling and golden.
  12. Let the casserole rest 5–10 minutes, then slice and serve.

Notes

Drain zucchini thoroughly to prevent a soggy crust: salt and squeeze out excess moisture., Pre-bake the zucchini crust to make it crispy and prevent collapse under toppings., Customize the protein with ground turkey, chicken, or plant-based alternatives., Try different cheeses like Gouda, Fontina, or smoked varieties for unique flavors., Add a spicy kick with jalapeños or crushed red pepper flakes if desired., Use fresh herbs such as basil, thyme, or rosemary to enhance aroma and taste., Make-ahead friendly: prepare zucchini crust up to 24 hours ahead; meat-vegetable filling keeps well up to 3 days refrigerated., Leftovers keep in the refrigerator for 3 days or freeze for up to 3 months; reheat in oven at 350°F for about 20 minutes for best texture.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 350-400 calories per serving (estimate based on ingredients)
  • Fat: Approximately 20-25 grams per serving
  • Carbohydrates: Approximately 10-15 grams per serving
  • Protein: Approximately 25 grams per serving