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Family-Favorite Zucchini Pizza Casserole Recipe

★★★★★

4.7 from 95 reviews
  • Author: Matteo
  • Total Time: 70 minutes
  • Yield: 8 servings 1x
  • Diet: Low Carb

Description

This Family-Favorite Zucchini Pizza Casserole is a delicious low-carb alternative to traditional pizza, using a grated zucchini crust instead of dough. Packed with the familiar flavors of classic pizza, including mozzarella, parmesan, and pepperoni, it’s a sneaky way to get extra veggies into your family’s diet. Perfect for busy weeknights or make-ahead meals, this casserole offers all the indulgence of pizza without the heaviness, and it’s easily customizable with your favorite toppings.

Ingredients

Scale

Zucchini Crust

  • 4 cups grated zucchini (drained if frozen)
  • 2 large eggs
  • 1/4 cup grated parmesan cheese
  • 1/2 cup freshly shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1 teaspoon Italian herbs

Toppings

  • 32 ounces hearty spaghetti sauce (thick marinara or pizza sauce)
  • 2 cups freshly shredded mozzarella cheese
  • 4 ounces pepperoni slices
  • Green bell pepper (optional)
  • Onions (optional)
  • Mushrooms (optional)

Instructions

  1. Prepare and Drain the Zucchini: If using frozen zucchini, place it in a colander and allow it to drain for several hours to remove excess moisture. For fresh zucchini, sprinkle 1 teaspoon of salt over it, stir, and let sit in a colander for 20 minutes. Then squeeze out remaining liquid using a clean lint-free towel to prevent sogginess.
  2. Preheat Oven and Prepare Baking Pan: Preheat your oven to 400°F (200°C). Spray a 9×13 inch baking pan evenly with cooking spray to prevent sticking.
  3. Mix Zucchini Crust Ingredients: In a large bowl, combine the drained zucchini with eggs, parmesan, mozzarella, salt, garlic, and Italian seasoning. Mix thoroughly until well combined. Press this mixture evenly into the bottom of the prepared pan to form the crust.
  4. Bake the Zucchini Crust: Bake the crust in the preheated oven for about 20 minutes or until it becomes lightly browned and set. This ensures a firm base that won’t get soggy under the toppings.
  5. Add Sauce and Toppings: Spread the hearty spaghetti or pizza sauce evenly over the baked crust. Sprinkle 2 cups of shredded mozzarella over the sauce, then layer with pepperoni slices and any optional toppings like bell peppers, onions, or mushrooms.
  6. Final Bake and Serve: Return the casserole to the oven and bake an additional 20 minutes until heated through and cheese is melted. For a browned top, broil for 2-3 minutes while watching carefully to avoid burning. Let the casserole rest for 3 minutes before slicing and serving.

Notes

  • Removing excess moisture from the zucchini is key to avoiding a watery and soggy casserole.
  • Use a thick pasta or pizza sauce to prevent the casserole from becoming too runny.
  • Allow the crust to bake long enough initially to set firmly before adding toppings.
  • You can customize toppings with vegetables, meats, or cheese of your choice.
  • This casserole can be made ahead of time; add the cheese topping just before baking to maintain freshness.
  • Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
  • Reheat in the oven for best texture, microwaving can cause additional moisture release.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Casseroles
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Zucchini pizza casserole, low carb pizza, vegetable casserole, healthy pizza alternative, family dinner, low carb recipe

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Find it online: https://todayplates.com/family-favorite-zucchini-pizza-casserole-recipe/