Reviewed: Oct. 15, 2011

Really good! I only used one egg, and might bake the "crust" a bit longer to get it more browned I used a can of pizza sauce and added more Italian seasoning and some garlic powder. I even overlooked the extra cup of shredded cheese, but there was still plenty. Otherwise was an excellent recipe and rather easy to make.

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Reviewer:

Nancy

Cooking Level: Intermediate

Reviewed: Sep. 16, 2011

This is almost identical to a recipe at Taste of Home; The main difference being cheddar cheese instead of Monterey Jack. I added about 1/4 cup of potato flakes to the "crust" to help firm it up. Have made this several times now and love it every time! A good way to use up zucchini.

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Reviewer:

Gail_Ann

Reviewed: Aug. 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!

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Reviewer:

pattie

Reviewed: Aug. 23, 2011

The family enjoyed this pizza casserole. I substituted chicken sausage for the ground beef and omitted olives. My only complaint would be that salting the zucchini to remove the water from it makes the bottom zucchini part very salty for my taste. I'm not sure how to 'sweat' the zucchini without the salt, but might rinse the salt off the zucchini and then squeeze all of the water out well. I would make it again.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Aug. 15, 2011

Wonderful! The only changes I made were to use a bit less cheese, 3/4c of Jack and 1 1/2 c of Mozzarella and instead of ground beef I used italian turkey sausage. My husband raved about it, it's definitely a keeper!

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Reviewer:

dhanke

Reviewed: Aug. 3, 2011

Great way to use up those veggies! I added a ton of fresh herbs in place of the dried italian seasoning. Seemed like a lot of cheese to me. Might cut back next time.

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Reviewer:

Karen

Reviewed: Jul. 14, 2011

This was great! It tasted like pizza but much healthier. It made 8 servings for us, and the leftovers tasted great the next day as well!

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 4, 2011

This recipe is awesome, it tastes just like pizza. Although I love zucchini, even someone that did not would still love this and you can alter the pizza toppings to what you like.

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Reviewer:

cookin2good

Cooking Level: Intermediate

Reviewed: Jul. 1, 2011

FANTASTIC!! We are serious pizza lovers and this recipe is just as good as any pizza, but chock full of vegies too! I followed the recipe almost exactly except I did not have any mushrooms so left them out, and I did add fresh chopped garlic to the meat and onions! On top I put three different colored peppers, sliced thin, and then the black olives on top instead of under the cheese with the chopped green peppers (in case my kids did not like the black olives, then they could easily pick them off of the top)! It turns out they loved it as it was and my husband said this dish is "just his thing"! It is definitely a keeper! Thank you for sharing this recipe!

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Reviewer:

USAinGERMANY

Cooking Level: Intermediate

Home Town: Dighton, Massachusetts, USA

Living In: Mönchengladbach, Nordrhein-Westfalen, Germany

Reviewed: Apr. 4, 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.

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