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Zucchini Pizza Casserole

Zucchini Pizza Casserole: A Flavorful Low-Carb Delight

Zucchini Pizza Casserole is a delightful low-carb twist on classic pizza, featuring a vegetable-packed crust and savory toppings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 4 cups shredded zucchini Ensure to drain excess moisture for a sturdy crust
  • 1/2 teaspoon salt Extracts moisture from zucchini to prevent sogginess
  • 2 large eggs Acts as a binder for the zucchini mixture
  • 1/2 cup grated Parmesan cheese Adds flavor and helps bind the crust
  • 2 cups shredded mozzarella cheese Half is mixed into the crust, the other half tops the casserole
For the Topping
  • 1 pound ground beef Can be substituted with ground turkey, chicken, or plant-based alternatives
  • 1/2 cup chopped onion Enhances flavor in the beef mixture
  • 2 cups pizza sauce Store-bought or homemade
  • 1 green bell pepper chopped Can be replaced with other vegetables for variation
  • 1/2 cup sliced mushrooms Contributes umami flavor
  • 1/2 teaspoon dried oregano Adds traditional Italian flavor
  • 1/2 teaspoon garlic powder Enhances the savory profile
  • 1/4 teaspoon black pepper Adds a subtle kick

Equipment

  • baking dish
  • skillet
  • Mixing bowl
  • kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to create a golden, crispy crust.
  2. Combine shredded zucchini with salt and let sit for 10 minutes to extract moisture.
  3. Drain the zucchini using a kitchen towel to remove excess moisture.
  4. Mix eggs, Parmesan cheese, and half of the mozzarella into the drained zucchini until fully combined.
  5. Press the zucchini mixture into a greased 9x13-inch baking dish to form a crust.
  6. Bake the crust in the preheated oven for about 20 minutes or until set and golden.
  7. Cook ground beef and onion in a skillet over medium heat until browned, about 5-7 minutes.
  8. Add pizza sauce, bell pepper, mushrooms, oregano, garlic powder, and black pepper to the beef mixture; cook for 5 minutes.
  9. Spread the beef and vegetable mixture evenly over the baked zucchini crust.
  10. Top with remaining mozzarella and cheddar cheese.
  11. Bake the assembled casserole for an additional 20 minutes until cheese is melted and bubbly.
  12. Allow to cool for a few minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 8gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 350mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days and reheat as needed. For longer storage, freeze before baking for up to 3 months.

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