Rating: 4.63 stars
134 Ratings
  • 5 star values: 100
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

This is a recipe my entire family loves. You can also use turkey instead of ground beef.

Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.

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  • Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.

  • While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.

  • Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.

Nutrition Facts

409 calories; protein 33.9g; carbohydrates 12.3g; fat 25.6g; cholesterol 154.6mg; sodium 1182.4mg. Full Nutrition
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Reviews (103)

Most helpful positive review

Rating: 5 stars
03/02/2011
Zucchini Pizza Bake Haiku: "Don't hate my review! I made the 'crust' more like - crust. But, O M G, Wow!" I knew going into this recipe, that no, I wasn't making a pizza-pizza, but the one major change that I did (b/c yikes, that was loads of cheese on the ingredients' list and I didn't want the base to be quiche-like!) was to drop the cheese from the zucchini part, save the parmesan, and sub 1/2 c. italian-seasoned breadcrumbs. Smooshing the zucchini mixture into a pie plate, across the bottom and up the sides, yielded a pie-ish crust that tasted so good! I followed the meat filling exactly, w/ the exception of adding garlic, and letting it simmer for about an hour before spreading it over the zucchini layer. Topped w/ mozzarella, monterey jack, mushrooms and olives and baked again resulted in an unusual, unique pie/pizza/casserole that we absolutely loved. I know that the taste remained, for the most part, what the recipe author intended, but I just felt that swapping cheese for breadcrumbs in the "crust" would hold up better to the meat sauce that was going on top. This was a great way to use up zucchinis (don't forget to drain and press out the moisture really well!), and even better, you can swap out any toppings as you would on a regular pizza. Thanks for a fun, delicious idea Christina! Read More
(75)

Most helpful critical review

Rating: 1 stars
08/24/2009
It needs to be spiced up some. I would put pepperoni or ham on it next time. I don't think I will make it again. Read More
(23)
134 Ratings
  • 5 star values: 100
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/02/2011
Zucchini Pizza Bake Haiku: "Don't hate my review! I made the 'crust' more like - crust. But, O M G, Wow!" I knew going into this recipe, that no, I wasn't making a pizza-pizza, but the one major change that I did (b/c yikes, that was loads of cheese on the ingredients' list and I didn't want the base to be quiche-like!) was to drop the cheese from the zucchini part, save the parmesan, and sub 1/2 c. italian-seasoned breadcrumbs. Smooshing the zucchini mixture into a pie plate, across the bottom and up the sides, yielded a pie-ish crust that tasted so good! I followed the meat filling exactly, w/ the exception of adding garlic, and letting it simmer for about an hour before spreading it over the zucchini layer. Topped w/ mozzarella, monterey jack, mushrooms and olives and baked again resulted in an unusual, unique pie/pizza/casserole that we absolutely loved. I know that the taste remained, for the most part, what the recipe author intended, but I just felt that swapping cheese for breadcrumbs in the "crust" would hold up better to the meat sauce that was going on top. This was a great way to use up zucchinis (don't forget to drain and press out the moisture really well!), and even better, you can swap out any toppings as you would on a regular pizza. Thanks for a fun, delicious idea Christina! Read More
(75)
Rating: 5 stars
07/18/2010
I enjoyed this recipe very much. I like a spicier dish so I always add garlic and red pepper flakes are a must. It is also great with hot italian seasoned turkey sausage. Basically anything you like on your pizza would be perfect on the tasty zucchini base. I may try it next time with mexican seasonings in the beef and add beans. Read More
(39)
Rating: 1 stars
08/24/2009
It needs to be spiced up some. I would put pepperoni or ham on it next time. I don't think I will make it again. Read More
(23)
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Rating: 4 stars
09/02/2009
Tasty, but not exactly a crust. As long as you go into this meal expecting a casserole and not a pizza with a crust, you will enjoy it! Read More
(17)
Rating: 5 stars
07/19/2010
I really enjoyed this dish and not just because it used a lot of things that were about to go bad in my fridge! I followed the directions pretty much to the letter except I put all the mozzarella cheese in the crust because I read it wrong. I added another egg to help it stick together however and it turned out great. I think the third egg really helped solidify the crust. It doesn't eat like a pizza but I didn't expect it to either. I would love to use this crust on other savory pies...I'm already thinking using it with a tomato pie. Great recipe since you can totally use what you have on hand to make it work. I'm guessing the leftovers are going to be even better so now I have something to look forward to at work tomorrow. Thanks! Read More
(16)
Rating: 5 stars
07/23/2010
This was a great recipe! I made a couple of adjustments based on what I had in the house. Used 3 eggs (needed to use them up). Instead of grated Parmesan I used the large "flakes/chunks" which added some nice pockets of Parmesan flavor. Colby Jack instead of Monterey Jack. A jar of Ragu pizza sauce. Left off the peppers mushrooms olives. It was good the first night leftovers were even better the next day! Read More
(13)
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Rating: 5 stars
08/31/2011
This recipe is excellent! I'm always looking for ways to use up zucchini and this one was a hit! I will add different toppings next time. You can add whatever toppings you like and it would still be great! I like having the zucchini as the crust then you're not eating alot of carbs! Read More
(12)
Rating: 5 stars
04/04/2011
All the family really liked this especially the unusual zucchini "crust." I used "spicy" spaghetti sauce instead of the tomato sauce which gave it a bit of nice kick! Next time I will add less ground beef (or none at all) and add more of other types of pizza toppings such as pepperoni chicken etc. Read More
(11)
Rating: 3 stars
02/22/2010
OOPS! I accidentally skipped the step where you drain the zucchini, but the good news is undrained- the crust part was enough for 2 pie "crusts". I used 1.5lbs of ground beef, and kept the rest the same as the recipe. I did add some sliced up turkey pepperoni and some salami under the cheese for more flavor. The "crust" came out nice and the fiance really liked this a lot! I thought it was just ok- but that could be because I didn't care for the gr beef I used. Will probably make this again and use a mixture of gr beef and sausage. Thanks for a great idea though! Read More
(11)