Recipe by Christina
"This is a recipe my entire family loves. You can also use turkey instead of ground beef."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shredded unpeeled zucchini
eggs, lightly beaten
grated Parmesan cheese
shredded mozzarella cheese
shredded Monterey Jack cheese
1 (15 ounce) can
Italian-style tomato sauce
green bell pepper, chopped
sliced fresh mushrooms
sliced black olives
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.
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.
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!
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!
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Pizza Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 231
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Baked zucchini boats are stuffed with seasoned ground beef and Italian sausage.
Discover the secret that makes these crabless cakes taste like the real deal.
See how to make a meaty, veggie-filled lasagna that’s completely gluten-free.