Mouthwatering Zucchini Pizza Bake

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This zucchini pizza bake mixes fresh zucchini, bold beef, and a flavorful cheese blend into a cozy oven dish. Start by roasting the zucchini and tossing it with eggs and parmesan. After that, pile on savory beef in a tangy tomato sauce. The final layer is heaps of mozzarella, cheddar, and bell peppers. Toast it until bubbly and golden. Great for a family meal or a filling dinner. Quick to make, tasting amazing. This one will be a hit, trust me.

A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Tue, 17 Jun 2025 01:03:18 GMT
A bowl of cheesy pizza with onion, split into two pieces. Pin
A bowl of cheesy pizza with onion, split into two pieces. | chefmiarecipes.com

This baked zucchini and cheese casserole is my go-to for fuss-free family meals, especially when my garden's full of veggies and I want a pizza vibe without all that crust work.

Ingredients

  • Paprika: Toss in colorful diced peppers, go for crunchy reds or greens with shiny skins for best texture
  • Italian tomato sauce: Gives that classic pizza flavor, look for one that's simple, not full of additives
  • Onion: Adds a sweet kick, especially when sautéed slowly 'til they're soft
  • Ground beef: Makes it rich and filling, pick good quality beef if you can
  • Cheddar cheese: For that sharp hit of flavor and bright color, the stronger the better
  • Mozzarella cheese: Melts into real cheese strings, grab part-skim if you're watching fat
  • Parmesan cheese: Deepens the taste, fresh-grated is best for an umami boost
  • Eggs: Hold it all together so you can slice it up
  • Salt: Pulls out water from the zucchini, keeps the base nice and firm
  • Shredded zucchini: Pick small firm ones for less water, gives a sturdy base and sneaks in extra veg

Step-by-step guide

Finish layering and bake:
Spread the beef and sauce on your cooked zucchini base. Sprinkle on the rest of your cheeses, top with chopped peppers, and bake again for about twenty minutes until the top’s bubbly and golden.
Prepare the meat and sauce:
Cook beef and onions in a big skillet on medium, breaking up the meat 'til the pink’s gone. Drain fat if there’s a lot. Stir in tomato sauce and let everything warm up together a bit.
Mix up and bake the base:
Combine the squeezed zucchini with eggs, parmesan, and half the mozzarella and cheddar. Push it into a greased baking dish. Bake for twenty minutes in a hot oven until it’s sturdy and golden.
Get that zucchini ready:
Put shredded zucchini in a strainer, sprinkle over some salt, and chill for ten minutes. Squeeze out every drop of water you can – that's the secret to a sliceable bake that isn’t soggy.
A bowl with a mixture of onions, cheese, and ground beef. Pin
A bowl with a mixture of onions, cheese, and ground beef. | chefmiarecipes.com

Good to know

It’s packed with veggies and protein
Great for low-carb fans
Easy to meal prep or freeze for later
I love that crisp zucchini base and all the gooey cheddar. The pizza smell fills the house and everyone shows up at the table fast. My kids really like helping shred the zucchini too.

Keeping it fresh

Leftovers keep just fine covered in the fridge for a couple days. They’re even tasty cold for a quick snack, or just heat up a slice in the microwave. Want to freeze for later? Cool it down, freeze in portions, and thaw overnight in the fridge before reheating in the oven at medium heat.

A glass with a mixture of onions, cheese, and ground beef. Pin
A glass with a mixture of onions, cheese, and ground beef. | chefmiarecipes.com

Swaps and options

No ground beef? Use turkey sausage or lentils instead. Swap out cheddar for gouda if that’s all you’ve got. Going meat-free? Mushrooms work great. Not into zucchini? Shredded butternut squash does the trick.

Serving ideas

I like a crunchy salad on the side, or sometimes I mix up a quick yogurt dip with plain Greek yogurt, garlic, and whatever herbs are in the fridge. If you love hosting, prep this the day before and just wait to add the cheese and peppers before the final oven time.

Origin and a little story

This cozy bake comes out of American home kitchens. Folks love bundling everything in one dish to save time. It’s especially handy in peak summer, when gardens are overflowing with zucchini and everyone’s craving something easy out of the oven.

Common Recipe Questions

→ What kind of zucchini should you use?

Any fresh, unpeeled zucchini will work fine. Just remember to squeeze out the extra water so your bake won't turn out soggy.

→ Can this bake be made meatless?

For sure! Swap out the beef for soy crumbles or sautéed veggies to keep it veggie-friendly.

→ What's the best cheese combo?

Mozzarella and cheddar make things creamy and bold, while parmesan gives a nutty taste. If you like, swap in something else like gouda.

→ Is it possible to prep this bake ahead of time?

Yep, you can get everything ready and stash it in the fridge before baking. Plan for a few extra minutes in the oven if it's cold.

→ How do you keep the bake from getting watery?

Salt the zucchini well, let it sit about ten minutes, and then squeeze out any liquid. It really helps cut down the water.

Zucchini Pizza Bake

Zucchini goes with rich beef and loads of gooey cheese. Cozy, melty, and super pizza-like for a fun meal.

Prep Time
25 minutes
Cooking Time
40 minutes
Total Duration
65 minutes
Created By: Mia Laurent

Recipe Category: Seasonal Collections

Skill Level: Moderately Challenging

Recipe Cuisine: German home-style with an Italian twist

Recipe Yield: 6 Number of Servings (1 casserole)

Dietary Categories: Low in Carbohydrates, Gluten-Free Option

Ingredients You’ll Need

→ Veggie base

01 800 g zucchini, skins on, roughly shredded
02 1/2 teaspoon salt

→ Cheese mix

03 2 large eggs
04 50 g fresh parmesan, grated
05 100 g low-fat mozzarella, shredded
06 50 g cheddar cheese, shredded

→ Meat and toppings

07 450 g ground beef
08 75 g onion, minced
09 425 ml Italian-style tomato sauce
10 1 medium bell pepper (green or red), diced
11 100 g low-fat mozzarella, shredded
12 50 g cheddar cheese, shredded

Steps to Make It

Step 01

After baking, let the dish chill for 5 minutes so it cuts cleaner and serves easier.

Step 02

Pop the casserole back in the oven for another 20 minutes until melty cheese is golden up top.

Step 03

Spoon the beef and tomato mix all over your veggie crust, then scatter the rest of mozzarella and cheddar. Toss the chopped peppers on top.

Step 04

While the crust bakes, brown beef and onions together over medium heat in a frying pan. Drain off the grease, mix in tomato sauce, give it a good stir.

Step 05

Bake your veggie crust for 20 minutes until it's starting to set.

Step 06

Mix zucchini with eggs, parmesan, and half the mozzarella and cheddar in a big bowl. Squish the whole mix evenly into a greased oven dish (about 33 by 23 cm, 3-liter size).

Step 07

Crank your oven up to 200°C. Toss zucchini into a strainer, sprinkle with salt, let it sit 10 minutes. Squeeze out extra water really well.

Extra Information

  1. Let it hang out for 5 minutes before you scoop. Makes slices come out easier.

Essential Tools

  • Oven
  • Strainer
  • Big bowl
  • Oven dish (around 33 by 23 cm, 3-liter size)
  • Frying pan

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has egg, milk, and milk-based stuff.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 340
  • Fat Content: 22 grams
  • Carbohydrate Content: 8 grams
  • Protein Content: 25 grams