Description
Zucchini Pizza Casserole is a delicious, vegetable-forward alternative to traditional pizza. It features a savory baked cheese crust made entirely from shredded zucchini, eggs, and a blend of cheeses. This nutritious base is topped with a hearty mixture of browned ground beef, rich pizza sauce, crisp bell peppers, and earthy mushrooms, then smothered in melted mozzarella and cheddar cheese. It delivers all the comforting, cheesy flavors of a classic pizza night with a gluten-free and low-carb profile
Ingredients
For the Zucchini Crust:
4 cups shredded zucchini
½ tsp salt
2 large eggs
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
For the Pizza Topping:
1 lb ground beef (or ground turkey, Italian sausage, or plant-based alternative)
½ cup chopped onion
2 cups pizza sauce (use sugar-free for strict keto)
1 green bell pepper, chopped
½ cup sliced mushrooms
½ tsp dried oregano
½ tsp garlic powder
¼ tsp black pepper
For the Cheese Finish:
½ cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Instructions
1. Prepare the zucchini crust: Preheat your oven to 400°F (200°C). In a large bowl, combine the shredded zucchini and salt. Let it sit for 10 minutes to draw out excess water. Place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
2. Mix and form the base: In the same bowl, combine the thoroughly drained zucchini, eggs, grated Parmesan cheese, and ½ cup shredded mozzarella cheese. Mix well until a cohesive dough forms. Grease a 9×13-inch baking dish and press the zucchini mixture evenly into the bottom to form a solid crust.
3. Pre-bake the crust: Bake the crust in the preheated oven for 20 minutes, or until it is set and lightly browned around the edges.
4. Cook the topping: While the crust bakes, heat a skillet over medium heat. Brown the ground beef and chopped onion until the beef is no longer pink. Drain any excess fat. Stir in the pizza sauce, green bell pepper, sliced mushrooms, dried oregano, garlic powder, and black pepper. Cook for another 5 minutes so the flavors meld perfectly.
5. Assemble and final bake: Spread the beef and vegetable mixture evenly over the baked zucchini base. Sprinkle the remaining ½ cup mozzarella cheese and 1 cup shredded cheddar cheese over the top. Return the casserole to the oven and bake for an additional 20 minutes, until the cheese is melted and bubbly.
6. Rest and serve: Allow the casserole to cool for 5 to 10 minutes before slicing and serving to let the cheese set.
Notes
Squeeze the Zucchini Thoroughly: Zucchini contains a high amount of water. Failing to squeeze it dry is the number one reason for a soggy crust. Use a clean kitchen towel and apply firm pressure to extract every possible drop of liquid.
Always Pre-Bake the Crust: Do not skip the 20-minute initial bake. This sets the eggs and cheese, creating a stable foundation that can support the heavy, saucy topping without collapsing.
Drain Excess Fat: Drain the excess fat from the ground beef after browning it to prevent the pizza sauce from separating and keep the final casserole from feeling overly greasy.
Let It Rest: Allow the casserole to cool for 5 to 10 minutes after removing it from the oven. This resting period allows the cheese to set slightly, making it much easier to cut clean squares.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months. Reheat slices in a 350°F oven for 10 to 15 minutes to maintain the texture of the zucchini crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course / Casserole
- Method: Baking
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: ~380
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg