Description
A delicious, low-carb Zucchini Pizza Casserole loaded with cheesy, saucy goodness and all your favorite pizza flavors—without the crust! Perfect for keto, gluten-free, or family-friendly dinners.
Ingredients
- 4 cups shredded zucchini
- 2 large eggs
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided)
- 1 pound ground beef or turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups low-sugar marinara or pizza sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional toppings: pepperoni, bell peppers, mushrooms, olives
Instructions
- Prepare the Zucchini Crust:
Shred zucchini and sprinkle lightly with salt. Let sit 10 minutes, then squeeze out as much water as possible using a towel. - Make the Crust Mixture:
Combine zucchini with eggs, Parmesan, and 1 cup mozzarella. Spread evenly in a greased 9×13-inch baking dish. - Bake the Crust:
Bake at 400°F (200°C) for 15–20 minutes, until golden and set. - Cook the Meat Sauce:
While the crust bakes, cook ground beef, onion, and garlic in a skillet until browned. Drain excess fat, then add marinara and Italian seasoning. Simmer for 5 minutes. - Assemble the Casserole:
Spread meat sauce over the baked crust. Top with remaining mozzarella and your favorite pizza toppings. - Bake Again:
Return to the oven for 15–20 minutes until cheese is melted and bubbly. - Cool and Serve:
Let cool for 5–10 minutes before slicing. Serve warm and enjoy!
Notes
- Drain the zucchini well to prevent a soggy crust.
- Use part-skim mozzarella for fewer calories and less grease.
- Add spice with crushed red pepper flakes or jalapeños.
- Double the recipe and freeze one casserole for future meals.
- Swap meats — ground chicken, turkey, or sausage all work great.
- Prep Time: 20 minutes
- Cook Time: 35 minutes