Description
Zucchini Pizza Casserole is a low-carb, cheesy, and flavorful dish that transforms fresh zucchini into a delicious pizza-inspired bake. With a zucchini crust topped with savory sauce, melted cheese, and your favorite pizza toppings, it’s a healthy comfort food everyone will love.
Ingredients
- 4 cups shredded zucchini (about 2 medium zucchini)
- ½ tsp salt
- 2 large eggs
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ lb ground beef or Italian sausage
- 1 cup pizza sauce or marinara sauce
- 1 cup shredded mozzarella cheese (for topping)
- ½ cup sliced pepperoni or other pizza toppings (optional)
- ¼ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Place shredded zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- In a bowl, mix the drained zucchini with eggs, ½ cup mozzarella, Parmesan, and Italian seasoning until well combined.
- Spread the zucchini mixture evenly into the prepared baking dish to form the crust.
- Bake for 20 minutes or until set and lightly golden.
- Meanwhile, brown the ground beef or sausage in a skillet over medium heat. Drain excess grease and stir in pizza sauce; simmer for 3–5 minutes.
- Spread the meat sauce over the baked zucchini crust. Top with remaining mozzarella and pepperoni or desired toppings.
- Return to oven and bake for another 10–15 minutes, or until cheese is melted and bubbly.
- Let rest for 5 minutes before slicing and serving.
Notes
- Make it vegetarian by skipping the meat and adding veggies like mushrooms, peppers, or olives.
- Drain zucchini well to prevent a watery casserole.
- For extra flavor, sprinkle red pepper flakes or drizzle with garlic oil before serving.
- Leftovers reheat well and make an easy low-carb lunch.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course / Casserole
- Method: Baking
- Cuisine: American / Low Carb