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Zucchini Pizza Casserole

  • 20 m
  • 55 m
Hilary Meyer
“Got a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don't overload the crust or it will be too wet.”

Ingredients

    • 4 cups shredded zucchini (2 medium)
    • 4 large eggs, lightly beaten
    • ¼ cup finely chopped onion
    • ¼ cup grated Parmesan cheese
    • 2 tablespoons all-purpose flour or gluten-free all-purpose flour
    • 1 cup canned crushed tomatoes
    • ¼ cup thinly sliced fresh basil
    • 1 clove garlic, minced
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup shredded part-skim mozzarella cheese
    • ½ cup thinly sliced green bell pepper
    • 1 ounce pepperoni slices ( ¼ cup)

Directions

  • 1 Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. Place zucchini in the center of a clean kitchen towel and wring out the excess moisture. Transfer to a bowl and combine with eggs, onion, Parmesan and flour. Pour the mixture into the prepared baking dish and spread into an even layer. Bake until set and beginning to brown around the edges, about 30 minutes.
  • 2 Meanwhile, combine tomatoes, basil, garlic, salt and pepper in a medium bowl. When the zucchini crust is done, spread the sauce evenly over the top. Top with mozzarella, bell pepper and pepperoni. Return to the oven and bake until the cheese is melted and the sauce is heated through, about 15 minutes. Let cool for about 5 minutes before serving.
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