Saturday, July 26, 2014

Zucchini Crusted Pizza Casserole-Low Carb and Gluten Free

It's that time of year when people come home to find bags of zucchini on their doorstep-thanks Ma! While it was hard to talk myself out of some more Fried Zucchini, I thought I'd make something different in the name of blog fodder:@) This Zucchini Crusted Pizza Casserole was surprisingly great and a good amount of the 153 reviews said kids like it too! Once you make the zucchini crust you can add anything you normally like on pizza.
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This casserole is a very tasty, nice alternative to traditional pizza and a great way to enjoy a zucchini or two! The key to being happy with this meal is really squeezing the liquid out of the zucchini. I literally grab small handfuls and squeeze really hard, you'll be surprised at how much liquid comes out.
The recipe is easily cut in half, bake in an 8x8 pan.
I think my leftovers will be mixed with some elbow macaroni for lunch on Monday.

Zucchini Crusted Pizza Casserole-adapted from Taste of Home
4 C shredded zucchini
1/2 tsp salt
2 eggs
1/2 cup grated Parmesan
2 C mozzeralla, divided
1 C cheddar, divided-I didn't use this
1 lb ground beef
1/2 C onion, diced
15oz can of your favorite pizza/spaghetti sauce
As many of your favorite toppings as you'd like:@)
  1. Place zucchini in colander, sprinkle with salt, stir well. Put a bowl or plate over it and press it down with a couple 28oz cans. (This gets the draining started.)
  2. After 25-30 minutes, squeeze the liquid out of handfuls of zucchini and add to a bowl. Stir in the eggs, parm and half of the mozz and cheddar. I added a little black pepper, garlic powder and light sprinkle of Italian herbs too. Mix well and press into a 9x13 pan. 
  3. Bake at 400 degrees in upper part of oven for 23 minutes.
  4. While that's in the oven, brown the hamburger and onion, drain fat. Add pizza sauce and scrape up any brown bits. 
  5. Pour the meat over the zucchini, sprinkle with cheese, add toppings and bake for another 20 minutes. 

Sneak those veggies to the kids and have a happy day:@)

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11 comments:

  1. i know my sis would like this.

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  2. This sounds great! I would have to have a big piece of french bread though, and I guess that would defeat the whole purpose :)
    Jenna

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  3. How yummy! I used to make a zucchini lasagna but this looks even better. (I layered cooked z. instead of pasta, meat sauce, etc the same)

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  4. The casserole looks absolutely delicious! I like the idea of mixing the leftovers with elbow macaroni for Monday's meal!
    I picked up some zukes and onions today from our friend's garden in hopes of making the fried ones that you made.

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  5. We are soon taking a boat trip to Nova Scotia, and I'm thinking about fix ahead casseroles to take along. Yours sounds like it could be one of them.

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  6. This looks yummy Lynn! Love the idea of using zucchini as a crust, and love your idea for the leftovers :)

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  7. What a great idea and one I hadn't heard of before!

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  8. I made something similar to this last summer. We really liked it. Thanks for the reminder to make it again, cause there's zucchini in the fridge. :) Happy Birthday to the boys.

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  9. Looks great... Happy Spring with love Janice

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