August 7, 2010: Husband Tested Recipe

Mr. Granny is not fond of zucchini unless it's fried. However, I baked this last week and it got a thumbs up from him. I did make my own Italian tomato sauce, with fresh tomatoes, onions and basil from the garden. What I really like is that it takes a whopping four cups of zucchini!

Zucchini Pizza Casserole
from Taste of Home

Serves 6-8

* 4 cups shredded unpeeled zucchini
* 1/2 teaspoon salt
* 2 eggs
* 1/2 cup grated Parmesan cheese
* 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
* 1 cup (4 ounces) shredded cheddar cheese, divided
* 1 pound ground beef
* 1/2 cup chopped onion
* 1 can (15 ounces) Italian tomato sauce
* 1 medium green pepper, chopped


Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.

Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.

Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 311 calories, 20 g fat (11 g saturated fat), 132 mg cholesterol, 754 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.


  1. I'm not sure I could get it past my husband as he won't touch zucchini even when it is hidden in zucchini bread. He loves the smell and thinks about it, but he can see the green little pieces in it and won't eat it.

  2. Mr. G is pretty good at dealing with the green pieces. He ate (and liked) the cookies last night, and they definitely had green specks. You could probably peel yours for this recipe and get away with it.

  3. This recipe looks delicious. Luckily I don't have a problem with the husband liking zucchini! He loves it and even asks for zucchini bread!

  4. Meemsnyc, then he should love this one. Mine, made with the fresh tomatoes instead of the sauce, had a bit of juice in it. After I cut the first square, I just tipped the casserole a bit to drain it off and it was fine.

  5. What, no picture?!?!? I will live. ;)

  6. Kelly, there's a photo at TOH, just follow the link. I didn't take a picture of mine, 'cause my daughter has my 9"x13" baking dish so I stuffed it all into a smaller one. It wasn't pretty after it bubbled out over the sides ;-) Thankfully, I'd placed a cookie sheet under it, as I figured it would do that.

  7. Ahhh, all these zucchini recipes and I've only gotten one zuke out of my three plants so far this season. Two plants have already died and been pulled, and the third one is hanging on for dear life at the moment, but it's not looking good. Well, I'll save these recipes for next year.

  8. Thyme2, I wish I could share. My one plant is going crazy. After thinking I had caught up with them yesterday, I found three more (one really large) last night, and I got another 10 cups of shredded for the freezer. That plant has given me over 32 pounds and it's still pumping them out.

  9. Thank you for posting a good zucchini recipe. I snagged it and will be trying it soon. I have six plants and they are producing wildly this year.

  10. Kitsap, I know the feeling. I'm tossing them in passing cars, and they're throwing them right back at me, LOL ;-)

  11. I tried this recipe a few days ago! It turned out pretty good. I used all my own tomatoes and stuff too! Dh suggested maybe if we make it again to make it with a ground turkey sausage or something! I think that sounds good! I could think of a few other things that could be added as well! It is a versatile recipe.