Description

Think pizza night can’t be light, hearty, and veggie-forward? Think again. This Zucchini Pizza Bake layers all your favorite toppings—gooey mozzarella, zesty sauce, savory beef—on a golden zucchini crust that’s crisp, sturdy, and totally crave-worthy. Gluten-free, low-carb, and packed with flavor, it’s comfort food with a clever twist. Whether you’re juggling picky eaters or feeding your inner pizza purist, this bake hits all the right notes.

Ingredients

Scale

4 cups shredded zucchini (unpeeled)
½ tsp salt
2 cups shredded mozzarella, divided
1 cup shredded Monterey Jack, divided
½ cup grated Parmesan
2 large eggs, beaten
1 lb ground beef
½ cup chopped onion
1 (15 oz) can Italian-style tomato sauce
1 tsp Italian seasoning
1 green bell pepper, chopped
½ cup sliced mushrooms
½ cup sliced black olives

Instructions

Prep Oven & Dish: Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
Zucchini Crust: Salt zucchini, let sit 10 mins, then squeeze dry with a towel. Mix with 1 cup mozzarella, ½ cup Monterey Jack, Parmesan, and eggs. Press into dish.
Bake Crust: Bake for 20 mins until golden and set.
Cook Beef: Sauté beef and onion until browned. Drain fat, stir in sauce and seasoning. Simmer 5 mins.
Assemble: Spread meat sauce on crust. Top with remaining cheese, peppers, mushrooms, and olives.
Final Bake: Bake another 20–25 mins until bubbly. Broil 1–2 mins for golden top if desired.
Rest & Serve: Let cool 10 mins before slicing. Garnish with fresh basil or red pepper flakes.

Notes

Squeeze zucchini thoroughly—moisture is the crust’s enemy.
Customize with your favorite pizza toppings or go veggie-packed.
Stores well and reheats like a champ—perfect for meal prep.

Prep Time: 20 mins
Cook Time: 45 mins

Nutrition

Calories: 350cal Per Serving
Fat: 24g
Carbohydrates: 8g (Net: 5g)
Protein: 25g