Friday, July 18, 2014

Pizza Zucchini Bake

I think my kids are done with zucchini. Good thing you can hardly taste it here! Shredded zucchini makes a sort of crust here, held together with cheese and egg. Then for the topping I used pizza-inspired flavors and ingredients.

You could include mushrooms, nitrite-free pepperoni, sausage... the possibilities are endless. Baking the zucchini portion first ensures that it firms up a bit before getting topped off.

Pizza Zucchini Bake

4 small zucchini, grated
2 eggs, lightly beaten
salt, pepper & garlic powder
1 lb. grassfed beef
1 medium onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 minced garlic cloves
2 cups organic marinara or pizza sauce
2 cups total grated Parmesan and shredded mozzarella cheese

Preheat oven to 400.

Place grated zucchini in a colander over the sink. Sprinkle with salt and allow to sweat for 15 minutes. Squeeze in a paper towel and add to a large bowl with eggs, 1/2 of cheese and seasoning to taste.

Spread into a greased 9x13 baking dish. Bake for 20 minutes or until firm.

Meanwhile, cook beef, onion, pepper and garlic in a large skillet over medium heat. Cook until beef no longer pink. Stir in marinara sauce.

Spread meat mixture over zucchini. Sprinkle with remaining cheese. Bake for 20 more minutes or until cheese is melted.


  1. This was delicious and cannot wait to cook it again. The recipe calls for the vegetables to be chopped, but i think it should say diced instead. From your images they look diced and I originally had them chopped but diced them to get them more bite size. Regardless, delicious dish! Going to start exploring the site for more yummy recipes.