Every spring I plant a couple hills of zucchinis. As the weather warms and the plants grow larger I check almost daily waiting for the first blossom. To say that I look forward to zucchini with great anticipation is an understatement. I LOVE zucchini and so does the rest of my family still living at home. I’ve tried the ones from the grocery store, but they just aren’t the same so it feels like a long time between zucchini seasons.
As I wait for the plants to bear, I begin thinking of the many recipes that I make each year. I also have to try one or two new recipes each year as well. Over the last couple of years Zucchini Pizza Casserole has become one of our favorites. The original recipe came from The Seasoned Mom, but we have revamped it to better suit the tastes of our family.
I start by making zoodles. Zoodles are a long, thin strip of zucchini that resembles a string or narrow ribbon of pasta. They make some nifty (and expensive) kitchen tools which can create oodles of perfect zoodles, but I simple use my old Pampered Chef grater and grate the zucchinis on their long sides.
Even if you don’t have a zoodle maker, you can still enjoy this recipe by simply shredding the zucchini with a cheese grater.
After zoodling (is that even a word) or grating the zucchini, I sprinkle it with salt, mix well, place it in a colander in the sink, and allow it to sit for 10 minutes. I usually get busy and forget about it for much longer than 10 minutes. The final step is to squeeze the moisture from the zucchini.
Now the fun begins, combine the zucchini, eggs, and cheese. You can mix the ingredients with your hands if you don’t mind getting a little messy. Press the mixture into the baking dish to make a crust. Bake for 20 minutes.
The next step is to top the zucchini with pizza sauce. I never measure the amount. I just put it on until it looks “right.” I’m sure not everyone’s idea of the right amount of sauce is the same anyway!
Here comes on of my favorite parts of making a pizza…the toppings. For this pizza I keep the toppings simple, only Sonrise Farm beef pepperoni!
Have you tried our beef pepperoni yet? They are delicious. Really, really delicious! I had never been a fan of pepperoni because they were always greasy and kind of "fake" tasting. BUT these little morsels taste like real meat, have no grease, no nitrites, and no artificial ingredients.
I get so excited about those pepperonis that I nearly forget the cheese. We have the advantage of having a cheese maker in the family. Elizabeth loves to turn her cow’s milk into mozzarella cheese. That makes our pizzas extra special!
Time to put it bake in the oven and bake it for another 15 minutes or until heated through and cheese is melted.
When I pull that baby out of the oven, I want to dig right in. But be smarter than me and allow your pizza cool for a few minutes before cutting into pieces. It is really hot and burns the mouth instantly. Trust me I have learned this lesson the hard way!
Oh, the yummy goodness of this pizza is amazing! Pairing our pepperonis with fresh garden veggies will make a meal that will have your whole family smiling!
Sonrise Zucchini Pizza
Ingredients:
4-6 cups “zoodles” or grated zucchini
½ teaspoon salt
2 eggs
1/2 cup Parmesan cheese
1-2 cups shredded mozzarella cheese, divided
1 cup shredded cheddar cheese or whatever cheese you like, divided
14 ounces pizza sauce
Toppings of your choice
Instructions:
Preheat oven to 400F (200C). Grease a 13x9-inch baking dish and set aside.
Place zucchini in a colander, sprinkle with salt, mix well, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini.
In the prepared dish, combine zucchini, eggs, Parmesan cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then press the mixture into the baking dish like a crust.
Bake for 20 minutes.
Top cooked zucchini with pizza sauce, toppings of your choice, and remaining cheese.
Bake for another 15 minutes, or until heated through and cheese is melted.
Let the pizza cool for 10 minutes before cutting and serving. Enjoy!
Our Favorite Toppings:
Sonrise Farms ground beef, browned
Sonrise Farms pepperoni
Sonrise Farms sausage, browned
Sliced Onions
Sliced Green Pepper
* Have fun, be adventurous, and try various pizza toppings.
I’d love to hear how it turns out for you.