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Wednesday, September 16, 2020

Zucchini Pizza Casserole ala ~DKBB~

Zucchini Pizza Casserole ala ~DKBB~
(original recipe from

3 to 4 cups grated zucchini
½ tsp. salt
2 large eggs
½ c. grated Parmesan cheese
2 c. shredded mozzarella cheese, divided
1 c. shredded cheddar cheese, divided
1 lb. ground beef
½ lb. Italian sausage
½ c. chopped onion
c. chopped green pepper
1 to 2 cloves garlic, minced
1 15oz can tomato sauce
1 4oz can mushrooms, drained
Italian seasoning to taste
35 to 50 small pieces pepperoni, cut in quarters
Fresh basil, chopped, as garnish
  • Preheat oven to 400° F.
  • Place grated zucchini in colander and sprinkle with salt; let stand 10 minutes, then squeeze out the moisture.
  • Combine zucchini with eggs, Parmesan, and half of the mozzarella and cheddar cheeses; press into a greased 13 x 9 inch baking dish; bake 20 minutes.
  • Meanwhile, in a large skillet, cook beef, Italian sausage, onion, and green pepper over medium heat until meat is no longer pink; drain as needed; add garlic and cook another 2 minutes; add mushrooms, tomato sauce, and Italian seasoning and simmer while the zucchini crust bakes.
  • When crust is done, remove from oven and lower oven temperature to 375° F.
  • Spoon meat mixture over zucchini crust, cover with pepperoni, and sprinkle all with remaining cheeses; bake 15 to 20 minutes.
Garnish with fresh, chopped basil if desired.

Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in fridge overnight; remove from fridge 30 minutes before baking; preheat oven to 350° F; unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165° F.

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