Zucchini Pizza Casserole

Zucchini Pizza Casserole 1You 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 1Ring out the zucchini and mix it up with some other ingredients.
IngredientsSpread out into the bottom of a greased 9×13 dish and bake until nice and brown…
Casserole 2Like so….Mmm…crispy cheese!
Casserole 3So, 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 5Pull it out, let it sit for 5 minutes or so and dig in!
Casserole 6I topped mine with fresh basil, but again, I used fresh basil because I had it on hand. Use what you got.
Zucchini Pizza Casserole

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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45 Responses to “Zucchini Pizza Casserole”

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    1
    Carla — September 14, 2012 at 1:26 am

    This looks delicious! Must try it soon.

    Reply

    • 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!! :)

      Reply

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    2
    Katrina @ Warm Vanilla Sugar — September 14, 2012 at 3:08 am

    I’m totally digging this! Love the cheesy zucchini crust!

    Reply

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    Robyn Stone | Add a Pinch — September 14, 2012 at 4:40 am

    Lauren! This is a great way to use that zucchini I’m covered up with right now! Love it!

    Reply

  4. #
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    Debby G. — September 14, 2012 at 6:05 am

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

    Reply

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    Erin @ The Spiffy Cookie — September 14, 2012 at 6:51 am

    How fun! I have made the cauliflower crust for pizza several times now. Brilliant to use zucchini

    Reply

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    Lauren — September 14, 2012 at 6:57 am

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

    Reply

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    Mary-Michael — September 14, 2012 at 7:11 am

    Oh my gosh, this looks amazing!!!

    Reply

  8. #
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    Stephanie — September 14, 2012 at 7:14 am

    It’s a zucchini crust! So healthy!

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

    Reply

  9. #
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    Hayley @ The Domestic Rebel — September 14, 2012 at 7:29 am

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

    Reply

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    Tai — September 14, 2012 at 9:26 am

    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.

    Reply

  11. #
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    Chung-Ah | Damn Delicious — September 14, 2012 at 10:15 am

    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!

    Reply

  12. #
    12
    Katie @ Blonde Ambition — September 14, 2012 at 10:35 am

    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!!

    Reply

  13. #
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    Erin — September 14, 2012 at 10:41 am

    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.

    Reply

  14. #
    14
    Anna @ hiddenponies — September 14, 2012 at 11:48 am

    Love this idea, what a unique way to use zucchini!

    Reply

  15. #
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    Ashley @ Wishes and Dishes — September 14, 2012 at 10:32 pm

    Great way to sneak in some greens! Love it!

    Reply

  16. #
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    Kare @ Kitchen Treaty — September 15, 2012 at 6:08 am

    Holy crap, this is brilliant!

    Reply

  17. #
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    addie @ culicurious — September 15, 2012 at 6:29 am

    What a great idea, Lauren. That base can be used so many ways. :)

    Reply

  18. #
    18
    cristopt — September 15, 2012 at 9:16 am

    nice share…
    thanks

    Reply

  19. #
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    Maria — September 15, 2012 at 2:59 pm

    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.

    Reply

  20. #
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    Anna @ Crunchy Creamy Sweet — September 15, 2012 at 3:56 pm

    This is brilliant! My family will LOVE it!

    Reply

  21. #
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    Katrina @ In Katrina's Kitchen — September 16, 2012 at 10:03 am

    I WILL be making this!! YUMMMMMMO

    Reply

  22. #
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    Renee — September 17, 2012 at 5:14 pm

    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?

    Reply

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    Jolene (www.everydayfoodie.ca) — September 17, 2012 at 8:28 pm

    I am going to try this soon!

    Reply

  24. #
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    Erin @ Dinners, Dishes and Desserts — September 18, 2012 at 2:44 pm

    Ok, that is a whole lot of deliciousness in a pan right there. That looks amazing!

    Reply

  25. #
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    Stacy — September 19, 2012 at 8:50 am

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

    Reply

  26. #
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    Tami — September 19, 2012 at 7:38 pm

    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!

    Reply

  27. #
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    Veronica T — September 21, 2012 at 9:17 am

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

    Reply

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

      Thanks for sharing!!

      Reply

  28. #
    28
    Trudy — November 29, 2012 at 9:54 am

    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.

    Reply

  29. #
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    Tammy — March 5, 2013 at 6:42 pm

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

    Reply

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    Diana — June 17, 2013 at 11:20 am

    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

    Reply

  31. #
    31
    Joyce W — June 24, 2013 at 8:23 am

    This is also gluten-free.

    Reply

  32. #
    32
    Buttoni — August 18, 2013 at 10:02 am

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

    Reply

  33. #
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    Lori — September 9, 2013 at 7:54 am

    THANKS!

    Reply

  34. #
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    Maria — October 5, 2013 at 12:07 pm

    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

    Reply

  35. #
    35
    Stacy Myers — August 11, 2014 at 5:09 pm

    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.

    Reply

  36. #
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    Becky — August 23, 2014 at 8:37 pm

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

    Reply

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