Zucchini and Beef Pizza Bake

    Zucchini and Beef Pizza Bake


    54 people made this

    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.

    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

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. 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.
    2. 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.
    3. 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.
    4. 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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