Zucchini and Beef Pizza Bake
First you cook the grated zucchini and cheese base then top it with a tomato mince sauce and capsicum, olives and cheese. It's different and really makes a meal in the way pizza sometimes doesn't.
Ingredients
Serves: 6
- 4 cups grated unpeeled zucchini
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup grated parmesan cheese
- 250g grated mozzarella cheese
- 125g grated cheddar cheese
- 500g beef mince
- 1/2 cup chopped onion
- 1 (400g) tin pureed tomatoes or equivalent of passata
- 1 teaspoon Italian seasoning
- 1 green capsicum, chopped
- 1/2 cup sliced fresh mushrooms
- 1/2 cup sliced black olives
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Preheat an oven to 200 degrees C. Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
- Combine the zucchini, eggs, parmesan, 1 cup mozzarella and 1/2 cup cheddar in a large bowl. Press the mixture into a greased 20x30cm baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
- While the zucchini base is cooking, heat a large frypan over medium-high heat and stir in the beef mince and onion. Cook and stir until the beef is evenly browned, and no longer pink. Drain and discard any excess fat. Stir in the tomatoes and Italian seasoning.
- Spoon the sauce mixture over the baked zucchini base. Top with the capsicum, 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 and Ratings
Global Ratings:
(118)
Reviews in English (93)
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! - 02 Mar 2011 (Review from Allrecipes USA and Canada)
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. - 28 Aug 2009 (Review from Allrecipes USA and Canada)
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. - 23 Aug 2009 (Review from Allrecipes USA and Canada)