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Zucchini Pizza Casserole

Zucchini Pizza Casserole: Your New Favorite Low-Carb Comfort!

A delicious low-carb alternative that transforms zucchini into a savory pizza casserole, perfect for satisfying cravings without the guilt.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 4 cups Shredded Zucchini Drained well
  • 1 teaspoon Salt Enhances flavor
  • 2 large Eggs Binder
  • 1 cup Grated Parmesan Cheese Swap for nutritional yeast if dairy-free
For the Toppings
  • 2 cups Shredded Mozzarella Cheese Classic topping
  • 1 cup Shredded Cheddar Cheese For extra flavor
  • 1 pound Ground Beef Can substitute with turkey or plant-based options
  • 1 cup Chopped Onion Adds sweetness
  • 1 cup Pizza Sauce Use your favorite brand
  • 1 cup Green Bell Pepper Can substitute with other bell peppers
  • 1 cup Sliced Mushrooms Adds umami flavor
  • 1 teaspoon Dried Oregano Essential for pizza flavor
  • 1 teaspoon Garlic Powder Enhances flavor
  • 1 teaspoon Black Pepper To taste

Equipment

  • Mixing bowl
  • 9x13-inch Baking Dish
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine shredded zucchini with salt and let it sit for about 10 minutes.
  3. After resting, squeeze the zucchini to remove excess moisture before returning it to the bowl.
  4. Add eggs, Parmesan cheese, and half of the shredded mozzarella to the zucchini and mix well.
  5. Grease a 9x13-inch baking dish, pour in the zucchini mixture, and press it evenly to form a crust.
  6. Bake the crust for about 20 minutes until set and lightly browned.
  7. In a skillet over medium heat, cook ground beef and onion until browned and softened.
  8. Stir in pizza sauce, bell pepper, mushrooms, oregano, garlic powder, and black pepper, simmering for 5 minutes.
  9. Spread the beef mixture evenly over the baked zucchini crust.
  10. Top with remaining mozzarella and all cheddar cheese, then return to the oven to bake for another 20 minutes.
  11. Allow the casserole to cool for a few minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure to remove moisture from zucchini to avoid soggy crust and allow casserole to rest before slicing.

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