From Our Pantry: Using Your Abundant Harvest – Zucchini Pizza Casserole

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The following is a weekly feature brought to us by Sumiko from Near to Nothing.  I’ve asked her to share tips and tricks (and recipes!) that show us ways to replace the items we’d typically buy canned or frozen from scratch at home for less!  You’ll find a new From Our Pantry post each Monday.
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It’s harvest time!! If you have a garden, you are probably enjoying the fruits of your labor by now. For a lot of gardeners, that means an overabundance of zucchini.  What to do with all that zucchini? My great grandmother used to make this zucchini pizza casserole. It’s a great way to use the bounty, and kids love it! My oldest daughter, who normally doesn’t eat anything with zucchini in it, asks for seconds!
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One great thing about this recipe is that it is gluten-free.  For those of you who do not normally cook GF, a few words of caution if you are serving this to someone with gluten allergies.  Though you would not suspect it, gluten can be hiding in ingredients that you would think are GF.  For example, pre-shredded cheese is often coated with flour or other floury powder to keep it from sticking.  Simply buy cheese in a block and shred it yourself to ensure that it is GF.  Also, be sure the sauce you choose is GF. For more about GF cooking and baking, see my GF peanut butter cookie recipe and resources here.
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If you are wary of trying to pass off zucchini on your family, you could probably substitute shredded potatoes for the zucchini.  I haven’t actually tried this yet, but it seems like it would work.  In that case, you probably wouldn’t need to squeeze the liquids out, but you would still want to add the salt for flavor.
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Zucchini Pizza Casserole
4 c. zucchini, shredded
½ tsp. salt
2 eggs
½ c. grated Parmesan cheese
2 c. shredded mozzarella cheese, divided
1 c. shredded cheddar cheese, divided
1 lb. ground beef
½ large onion, chopped
2 c. pizza or spaghetti sauce (or 1 can tomato sauce, 1 tsp. basil, ½ tsp. oregano, ½ tsp. garlic powder, ½ tsp. salt, and a few dashes pepper)
1 medium green pepper, chopped
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Preheat oven to 400°.  Place zucchini in strainer over bowl; sprinkle with salt.  Let stand 10 minutes.
 
Meanwhile, break up eggs in medium bowl.  Mix in Parmesan cheese, 1 c. mozzarella cheese, and ½ c. cheddar cheese.
 
Squeeze moisture out of zucchini; mix into egg and cheese mixture.

Unfortunately, there go some of the nutrients.

Press into greased 9”X13” baking dish.  Bake 20 minutes.

 

Meanwhile, brown ground beef and onions.  Drain off grease; stir in sauce (and seasonings if needed).

Spoon over baked zucchini mixture.

Slightly browned.
Top with remaining cheeses and sprinkle with green pepper.  Bake an additional 20 minutes.
 

 


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Comments

  1. This looks good! Thank you. Can you tell me approximately how many zucchini I’ll need to get four cups shredded? Thanks.

  2. Marie Bennett says:

    Whenever I need to squeeze out shredded veggies, I freeze the resulting nutritious liquid in an ice cube tray and use it when I need to thin something out, or throw it in soup in place of water. Or water a houseplant with it. :)

  3. We made this tonight and it was soooo good! We used ground turkey instead of beef and added pepperoni instead of green pepper. It was delicious and we didn’t even miss the bread portion of the pizza. We’ll definitely be making this again! Thanks :)

  4. Yum! Low carb too, can’t wait to try it.

  5. thanks, pinned two of them to try later, can’t wait for the Pizza one

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  1. […] week I posted a recipe for zucchini pizza casserole since a lot of home gardeners are overrun with it right now. I’d like to continue the garden […]

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