In the Kitchen: Zucchini Pizza Casserole with Melissa Graves

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative, while grana padano is a more affordable cheese.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can be fresher and cheaper than store-bought.

Preheat the oven to 375°F (190°C).

Grease a baking dish with olive oil.

Slice zucchini into thin rounds and set aside.

In a skillet, heat olive oil over medium heat.

Add chopped onion and bell pepper, sauté until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add ground beef and cook until browned, breaking it up with a spoon, about 7-10 minutes.

Drain excess fat and stir in pizza sauce, Italian seasoning, salt, and black pepper.

In a bowl, mix together eggs, breadcrumbs, and half of the mozzarella cheese.

Layer half of the zucchini in the greased baking dish.

Spread half of the meat mixture over the zucchini.

Pour the egg and breadcrumb mixture over the meat.

Layer the remaining zucchini and top with the remaining meat mixture.

Sprinkle the rest of the mozzarella cheese and parmesan cheese on top.

Bake for 30-35 minutes until the cheese is melted and bubbly.

Let cool for 5-10 minutes before slicing.

Garnish with fresh basil and red pepper flakes before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens