Zucchini Pizza Casserole

“My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you’ve tried the recipe, you may even decide to grow more zucchini in your own garden next summer!” —Lynn Bernstetter, White Bear Lake, Minnesota

Photo: Taste of Home
Zucchini Pizza Casserole
Zucchini Pizza Casserole
Servings Prep Time Cook Time
8servings 20minutes 40minutes
Servings Prep Time
8servings 20minutes
Cook Time
40minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  2. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.
  3. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in centre reads 165°.
Recipe Notes

Test Kitchen Tips

  • Italian sausage or ground turkey sub well in this casserole.
  • Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
  • This packs up nicely for weekday lunches.

Nutrition Facts
1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fibre), 25g protein.