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Zucchini Pizza Casserole

Zucchini Pizza Casserole: Guilt-Free Comfort Food Delight

A delicious Zucchini Pizza Casserole that satisfies pizza cravings while being low-carb and gluten-free.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 4 cups shredded zucchini Ensure to salt and drain thoroughly to avoid sogginess.
  • 1/2 teaspoon salt Draws out excess moisture from the zucchini.
  • 2 large eggs Can substitute with flax eggs for a vegan version.
  • 1/2 cup grated Parmesan cheese Use nutritional yeast for a dairy-free alternative.
For the Filling
  • 1 pound ground beef Can substitute with ground turkey or a plant-based alternative.
  • 1/2 cup chopped onion Shallots can be used for a milder taste.
  • 2 cups pizza sauce Make sure to choose gluten-free sauce for dietary needs.
  • 1/2 cup sliced mushrooms Can substitute with spinach or other desired vegetables.
  • 1/2 teaspoon dried oregano Fresh oregano may enhance flavor.
  • 1/2 teaspoon garlic powder Fresh garlic is a flavorful substitute.
  • 1/4 teaspoon black pepper Adjust to taste or use red pepper flakes if you prefer more spice.
For the Toppings
  • 2 cups shredded mozzarella cheese Dairy-free cheese alternatives can be used.
  • 1 cup shredded cheddar cheese Can be replaced with a non-dairy version or omitted altogether.

Equipment

  • Large mixing bowl
  • skillet
  • 9x13-inch baking dish
  • Spatula
  • Clean kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment so everything is in reach.
  2. In a large mixing bowl, toss 4 cups of shredded zucchini with 1/2 teaspoon of salt. Allow it to rest for 10 minutes.
  3. Use a clean kitchen towel to press the zucchini, draining as much moisture as possible.
  4. Mix the drained zucchini with 2 large eggs, 1/2 cup of grated Parmesan cheese, and half of the 2 cups of shredded mozzarella.
  5. Grease a 9x13-inch baking dish. Press the zucchini mixture evenly into the bottom of the dish.
  6. Bake the crust for 20 minutes or until it turns lightly brown.
  7. While the crust bakes, heat a skillet over medium heat. Add 1 pound of ground beef and 1/2 cup of chopped onion, sautéing for 6-8 minutes.
  8. Add 2 cups of pizza sauce, 1 chopped green bell pepper, 1/2 cup of sliced mushrooms, 1/2 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Simmer for 5 minutes.
  9. Spread the beef and vegetable mixture evenly over the crust.
  10. Sprinkle the remaining mozzarella and 1 cup of shredded cheddar cheese evenly over the beef mixture.
  11. Bake for another 20 minutes, or until the cheese is melted and bubbly.
  12. Remove from the oven and let cool for a few minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Always squeeze out excess moisture from the shredded zucchini to avoid a soggy crust. Store leftovers in an airtight container for up to 3-4 days.

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