"This is a recipe my entire family loves. You can also use turkey instead of ground beef." — Christina
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!
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.
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!
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!
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!
* 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
This easy, satisfying version of shepherd's pie is a real crowd-pleaser.
See how to make a simple pasta with scallops, zucchini, and tomatoes.
See how to make this sensational five-star quick bread.