Low Carb Zucchini Pizza Casserole
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
40 mins
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Servings
10
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Calories
195 kcal
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Course
Main Course
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Cuisine
American
Low Carb Zucchini Pizza Casserole
Description
The Low Carb Zucchini Pizza Casserole starts with a shredded zucchini crust blended with eggs, Parmesan, mozzarella, garlic, and Italian seasoning, formed and baked until lightly browned. Using drained zucchini is critical to prevent a watery base. After the crust is set, a hearty meat-infused spaghetti sauce is spread on top, followed by additional mozzarella cheese and pepperoni slices. Baking creates a cohesive dish with the flavors of pizza captured in a casserole form without the traditional dough. The texture balances the tender cooked zucchini crust with the melty cheeses and robust tomato sauce.
Serving this casserole suits those seeking lower-carbohydrate options while enjoying familiar pizza flavors. It can be sliced like a traditional casserole and pairs well with simple side salads or roasted vegetables for a complete meal. The Italian seasoning and garlic add herby notes that complement the meat sauce's richness.
To ensure the best outcome, it is important to thoroughly drain and press the zucchini to remove moisture before mixing the crust ingredients. Using a well-drained frozen zucchini or salting fresh zucchini to draw out water works well. Adjusting the amount of sauce can tailor the casserole toward a more pizza-like or more moist casserole depending on preference.
Ingredients
- 4 cups zucchini we used drained frozen zucchini, shredded
- 2 large egg
- ¼ cup Parmesan Cheese shredded
- ½ cup mozzarella cheese freshly shredded
- ½ teaspoon salt
- 1/2 teaspoon garlic minced
- 1 teaspoon Italian seasoning
- 32 ounces spaghetti sauce meaty
- 2 cups mozzarella cheese freshly shredded
- 4 ounces pepperoni
Optional toppings:
- green pepper
- onion
- mushrooms
Instructions
Prepare the zucchini:
- The success of this recipe partly depends on the zucchini. If the zucchini is frozen, allow it to drain well. I let mine sit in a colander for several hours draining. If the zucchini is fresh, sprinkle it with 1 teaspoon of salt, stir and let the zucchini sit in a colander for 20 minutes.
- After the zucchini (either fresh or frozen) has drained, use a clean lint-free kitchen towel to squeeze any excess liquid from the zucchini. Squeezing out as much liquid as possible will help your casserole to not be watery.
Make the casserole:
- Spray a 9x13 baking pan with cooking spray. Preheat the oven to 400º Fahrenheit.
- In a bowl, mix up the drained zucchini, eggs, cheeses, salt, garlic and Italian seasoning. Mix well.
- Press the mixture into the bottom of the prepared pan evenly.
- Bake for 20 minutes. The crust should be lightly browned.
- Spread the meat sauce evenly over the crust. (Or the browned meat and sauce)
- Then sprinkle the shredded mozzarella over the top.
- Top with sliced pepperoni.
- Bake for 20 more minutes or until the pizza is heated through and the cheese is melted. If you would like it slightly browned, put it under the broiler for 2-3 minutes, but watch it closely.
- Let the casserole sit for 3 minutes before slicing and serving.
Notes
- Use drained zucchini, either by thawing frozen zucchini and draining for several hours or by salting fresh zucchini and letting it sit to remove moisture.
- Squeeze the zucchini thoroughly with a clean kitchen towel to prevent excess water that can make the casserole watery.
- About 4 cups of meaty spaghetti or pizza sauce are needed; if you prefer less saucy, reduce the sauce quantity accordingly.
- This recipe yields about 10 servings; nutritional information is estimated based on brands used and serving size.
- You can substitute browned ground beef or Italian sausage added to a basic spaghetti sauce if not using a pre-made meat sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1025mg | 43% |
| Potassium | 501mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 202mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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