Zucchini Pizza Bake

Zucchini Pizza Bake

Christina 0

"This is a recipe my entire family loves. You can also use turkey instead of ground beef."

Ingredients 1 h 10 m {{adjustedServings}} servings 409 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
  2. Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
  3. While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
  4. Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.
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Reviews 45

  1. 54 Ratings

Carol Kiermaier

I enjoyed this recipe very much. I like a spicier dish, so I always add garlic and red pepper flakes are a must. It is also great with hot italian seasoned turkey sausage. Basically, anything you like on your pizza would be perfect on the tasty zucchini base. I may try it next time with mexican seasonings in the beef and add beans.


Zucchini Pizza Bake Haiku: "Don't hate my review! I made the 'crust' more like - crust. But, O M G, Wow!" I knew going into this recipe, that no, I wasn't making a pizza-pizza, but the one major change that I did (b/c yikes, that was loads of cheese on the ingredients' list and I didn't want the base to be quiche-like!) was to drop the cheese from the zucchini part, save the parmesan, and sub 1/2 c. italian-seasoned breadcrumbs. Smooshing the zucchini mixture into a pie plate, across the bottom and up the sides, yielded a pie-ish crust that tasted so good! I followed the meat filling exactly, w/ the exception of adding garlic, and letting it simmer for about an hour before spreading it over the zucchini layer. Topped w/ mozzarella, monterey jack, mushrooms and olives and baked again resulted in an unusual, unique pie/pizza/casserole that we absolutely loved. I know that the taste remained, for the most part, what the recipe author intended, but I just felt that swapping cheese for breadcrumbs in the "crust" would hold up better to the meat sauce that was going on top. This was a great way to use up zucchinis (don't forget to drain and press out the moisture really well!), and even better, you can swap out any toppings as you would on a regular pizza. Thanks for a fun, delicious idea Christina!


It needs to be spiced up some. I would put pepperoni or ham on it next time. I don't think I will make it again.