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Zucchini Pizza Casserole

Zucchini Pizza Casserole 1 You guys. This stuff is crazy. And so friggin’ awesome that you should just start drooling now. Just DO IT.

Except before you start drooling, a quick informal poll: do you like chocolate covered cinnamon bears?  My husband loves them and I think they’re weird. I don’t necessarily hate them, but I don’t think I like them either?! I don’t know….I’m so torn. Chocolate + jub-jubiness? I eat one and get so confused. I should start a support group.

Anyways.

This casserole. Sweet merciful. This casserole makes my life worth living. Low on the carbs, good on the butt, a little crispy cheese action going on, plus lots of pizza toppings. Holy Zac Efron this is so amazingly good you will want to eat the whole pan. For reals. I almost did because my husband left for an evening meeting and I was left alone with it.

Except I knew I should have self control, so I saved a piece for my husband’s work lunch and had a big fatty ice cream cone instead.

Ya know, moderation.

Which PS brings me to my next point. I bought some ice cream a little over a month ago. Today, I still have that very same ice cream in my freezer…half FULL!!!–> HOW has it lasted this long? I may be coming down with something. And I think it might be serious.

But I digress.

This casserole. MAKE IT. EAT IT. LOVE IT.

The end.

Oh, and PPS–>I got this recipe from my husband’s cousin Karen {Hi Karen!} when we were living in Idaho going to school/Gord was going to school while I brought home the bacon. She lives in Idaho with her family and had us over for dinner several times. We love them. Anyways, one time she made this for our dinner and I fell in love. So, I got the recipe eons ago and only found it recently. Feel free to send her love mail because I know you’re all going to love this as much as we do.

Here’s how you make it:

Start by grating a whole butt load of zucchini. Sprinkle over a little salt and let it sit for 10 minutes.
Casserole 1 Ring out the zucchini and mix it up with some other ingredients.
Ingredients Spread out into the bottom of a greased 9×13 dish and bake until nice and brown…
Casserole 2 Like so….Mmm…crispy cheese!
Casserole 3 So, once you pull it out, top it with whatever pizza toppings you like. I used turkey pepperoni, a whole lotta cheese, black olives, artichoke hearts, mushrooms and onions. Basically, it’s what I had in my fridge. Bake this again until everything is looking crispy and bubbly.
Casserole 5 Pull it out, let it sit for 5 minutes or so and dig in!
Casserole 6 I topped mine with fresh basil, but again, I used fresh basil because I had it on hand. Use what you got.
Zucchini Pizza Casserole

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Zucchini Pizza Casserole

Yield: 4 servings

Ingredients:

4 cups grated zucchini
1/2 teaspoon salt + pepper, to taste
2 eggs
2 cups grated mozzarella cheese, divided
2 cups grated cheddar cheese, divided
1/2 cup grated parmesan cheese
3/4 cup pizza sauce
any desired pizza toppings: pepperoni, sausage crumbles, olives, peppers, onions, etc.

Directions:

Preheat oven to 400 degrees. Spray 9x13 glass dish with non stick cooking spray and set aside.

Grate zucchini and measure out 4 cups. Sprinkle salt over zucchini and let sit for 10 minutes. Ring out zucchini to remove any excess water and mix together with pepper, eggs, 1 cup mozzarella cheese, 1 cup cheddar cheese and parmesan cheese. Stir to combine and spread evenly into prepared baking dish. Bake 20 minutes. Remove from oven and top with pizza sauce, remaining cheeses and any desired pizza toppings. Bake 15 more minutes and remove. Cool 5 minutes before cutting and serving.

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40 Comments

  1. This looks delicious! Must try it soon.

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    • Cynthia — September 30th, 2013 @ 3:32 pm

      Made this tonight. It was insanely delicious. The crust is slightly reminiscent chile rellenos because of the eggy-cheesy goodness.

      I prepared the recipe x 1.5 and baked it in two 8 x 8 pans. One to eat and one to give to another (small) family. It worked out great. Thanks for this fantastic recipe! This is a new favorite!! :)

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  2. This looks amazing! Can’t wait to try it this weekend.

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  3. If I would like to use mushrooms as a pizza topping, do I cook the mushrooms first before the final bake!

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  4. It’s a zucchini crust! So healthy!

    By the way, no no to the chocolate covered cinnamon bears. >_<

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  5. This looks so yummy! I love easy casseroles, and any way to incorporate more veggies into my life is A-Okay with me :)

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  6. That looks fantastic! I will have to try that with the garden bounty that has been coming in.
    PS- Chocolate covered gummi bears = yum. Cinnamon bears = not so much.
    PPS- I’ve had a box of Samoas in the pantry since March. I keep it there for JUST IN CASE there is a sweets emergency. You know, when I run out of chocolate chips, brownie mix, ice cream, Easter/Halloween stashes, etc. You are probably just being conservative for the sake of possible sweets emergencies. Wise planning.

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  7. A zucchini crust?! Now this I can get onboard with! I wasn’t really feeling the whole cauliflower-crust trend but I totally am feeling this!

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  8. Um, WHOA. I actually thought this was a pizza in a baking dish at first. Zucchini “crust” totally fooled me! My parents just imparted the last of their zucchini bounty to me; I am soo making one tonight!!

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  9. Looks sooo good! I am so making this tonight.

    My husband loves chocoloate covered cinnamon bears, which I never even knew existed until I met him. I’m with you, its so confusing.

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  10. Thanks Lauren! My husband loves pizza but is watching his carb intake, this should do the trick.
    PS… Chocolate and cinnamon just shouldn’t go together in my opinion. I don’t even like it when it’s together in cookies. It’s just tastes odd to me.

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  11. Hey Lauren,
    So, I just had this for dinner. I did only use one egg instead of two, tooooootally by mistake. Whoops. On top, I used spinach and feta sausage, red peppers, onions, and mushrooms (put olives on my husband’s half). Basically, it tasted like baked cheese. I mean, don’t get me wrong, I love cheese, but I didn’t taste the zucchini at all in the “crust.” Just cheese. It was also SUPER thin and flimsy. Any idea what I did wrong? Is it all because I forgot an egg?

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  12. Wow, Lauren, this looks amazing! Thank you for sharing.

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  13. Made this tonight – didn’t have chedder so I only used the mozzarella & parmesan. For the sauce I used some leftover roasted garlic spaghetti sauce from Trader Joes, and for the toppings some leftover diced chicken, sliced cherry tomatoes, olives, and sliced red onion. This was so, so delicious and was so much like pizza that we didn’t even miss the crust. Leftovers for lunch tomorrow! Thanks so much Lauren – another weeknight homerun!

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  14. Delicious!!! My kids and hubby love it. Moist and fluffy crust. Making again for sure. Thanks for sharing 😉

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    • Lauren — September 23rd, 2012 @ 6:00 pm

      Thanks for sharing!!

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  15. Holy smokes is this GOOD!!!! I wasn’t sure if I would like it so I cut everything in half. I’ve eaten three bites and already know I will be making this again. I had a package of broccoli slaw so used 2 cups of that. I had some jalapeno cheddar so I used that. I didn’t realize I didn’t have any Parmesan until too late. I used a single serving container of ranch dressing and a baked chicken breast I cut into pieces as the toppings (along with more cheese of course). WOW!!!! If my version is this good, I can only imagine how amazing it would be if I followed the recipe. Thank you for sharing such a wonderful recipe.

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  16. Just made and ate this! It’s delicious! Even my picky daughter gobbled it up!!!!! THANK YOU!!!!

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  17. Laura … this looks fantastic. I am trying to find foods that will help me maintain my weight while taking my medication for cancer (according to the doctor it will put as much as 50 or 75 pounds on you if not careful over the 5-year treatment period). I love food, so this makes meal time even more depressing when there are things on the table you shouldn’t eat.

    Thanks so much for this recipe. I love veggie pizza .. now I can have one with no regrets …. even the WHOLE thing if i want.

    I’m new to your blog, butI shall be following fro now on.

    Thanks again,
    Diana

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  18. This is also gluten-free.

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  19. This looks and sounds SCRUMPTIOUS! JUST LOVELY! I will DEFINITELY be trying this soon!

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  20. THANKS!

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  21. Hmmmm so how much is a buttload exactly? This recipe sounded great when I first saw it on pinterest but once I read buttload kinda turned me off lol. Classy

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  22. Holy cow moly. Y’all. This exceeded all expectations. We all wolfed it down like we hadn’t eaten in days. I wanted more. I wanted the whole dish….who are these other people eating in my house?! I put my zucchini in a tea towel and squeezed the liquid out. Ohhhhhhhhhhhhhhh my goodness. Make this. Yesterday. Right now. Who cares what time it is.

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  23. I made this tonight for dinner. It was a huge hit! We all loved it. Thanks for sharing this family recipe.

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  24. Wow! This recipe is very inspiring, so many possibilities. There are like no carbs, so all that cheese is totally justifiable, more cheese please!

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  25. Perfect…a recipe to help use up the zucchini out in the garden!!!

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