Cheesy Zucchini Pizza Bake
Cheesy Zucchini Pizza Bake combines a tender zucchini and cheese base with seasoned ground beef, tomato sauce, sweet pepper, and plenty of melted cheese. It delivers familiar pizza flavors in a hearty oven-baked casserole.
Equipment
- Baking dish 33 x 23 cm
- large frying pan
- Mixing bowl
- spoon
Ingredients
- 4 cups zucchini unpeeled and shredded
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup Parmesan cheese grated
- 1 cup Cheddar cheese shredded and divided
- 1 cup mozzarella cheese part-skim, shredded and divided
- 1 pound ground beef
- 1/2 cup onion chopped
- 15 ounces Italian tomato sauce
- 1 medium red or green sweet pepper chopped
Instructions
- Preheat the oven to 200°C.
- Place the shredded zucchini in a colander and sprinkle with the salt.
- Let the zucchini stand for 10 minutes.
- Squeeze thoroughly to remove as much excess moisture as possible.
- Combine the drained zucchini with the eggs, Parmesan, 1/2 cup Cheddar, and 1/2 cup mozzarella.
- Spread the zucchini mixture evenly in a greased 33 x 23 cm baking dish.
- Bake for 20 minutes.
- Meanwhile, cook the ground beef and onion in a large frying pan over medium heat until the beef is browned and the onion is tender.
- Break the beef into small crumbles while cooking and drain excess fat.
- Remove the zucchini base from the oven.
- Spread the tomato sauce and beef mixture evenly over the zucchini base.
- Top with the chopped sweet pepper.
- Sprinkle with the remaining Cheddar and mozzarella.
- Return the casserole to the oven.
- Bake for another 20 minutes until thoroughly heated and the cheese is melted and golden.
- Let stand briefly before serving.
Notes & Wine Advice
Recipe Notes
Removing as much moisture as possible from the zucchini is essential. After the 10-minute draining time, squeeze the zucchini thoroughly so the baked base remains firm rather than watery. Drain excess fat from the cooked ground beef before adding it to the casserole. This keeps the zucchini base from becoming greasy. Allow the casserole to stand for about 5 minutes after baking. This gives the layers time to settle and makes individual portions easier to serve. Either red or green sweet pepper works well. Red pepper gives the casserole a slightly sweeter flavor, while green pepper provides a more savory taste.Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the oven, air fryer, or microwave until thoroughly hot. The casserole can also be frozen for up to 2 months, although the zucchini may become slightly softer after thawing.Wine Advice
A fruity Sangiovese pairs nicely with the tomato sauce, ground beef, and melted cheese. Its fresh acidity balances the richness of the casserole and fits naturally with the familiar pizza flavors.Nutrition values
Serving: 430 gr | Calories: 585 kcal | koolhydraten: 20 g | Eiwitten: 45 g | Vet: 36 g | Verzadigd vet: 17 g | Natrium: 1450 mg | Suiker: 11 g