Zucchini Overload? What better way to use it than in a light-as-air crust covered with your favorite pizza toppings?
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| Optional pepperoni shown. I don't use the green pepper called for in the recipe. |
Zucchini Pizza Casserole Bake
Taste of Home has been around for a long time, and there's a reason why! All the recipes are tested in a test kitchen and feature common ingredients found in most grocery stores. You can find the Zucchini Pizza Casserole Bake recipe on the Taste of Home website: https://www.tasteofhome.com/recipes/zucchini-pizza-casserole/
Zucchini Pizza Casserole Bake 101:
*About an hour before pizza bake preparation, shred zucchini. Place shredded zucchini in colander; sprinkle with salt. Let stand for 30 minutes. Then with your fists, squeeze out moisture and put shredded zucchini on a plate lined with several layers of paper towels. Cover with more paper towels, and press down to express even more moisture. Let sit for 10-15 minutes.
*I use pizza sauce instead of Italian tomato sauce.
*After topping the zucchini mixture with pizza sauce, I then top the casserole with pepperoni.
Click here to print!
*About an hour before pizza bake preparation, shred zucchini. Place shredded zucchini in colander; sprinkle with salt. Let stand for 30 minutes. Then with your fists, squeeze out moisture and put shredded zucchini on a plate lined with several layers of paper towels. Cover with more paper towels, and press down to express even more moisture. Let sit for 10-15 minutes.
*I use pizza sauce instead of Italian tomato sauce.
*After topping the zucchini mixture with pizza sauce, I then top the casserole with pepperoni.
Click here to print!
*If made as written and 93/7 ground beef is used, each serving has:
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