Description
This Zucchini Pizza Casserole recipe is a delicious twist on traditional pizza, using zucchini as a flavorful and nutritious crust. Packed with cheese, sauce, and your favorite toppings, it’s a low-carb alternative that doesn’t skimp on flavor.
Ingredients
Units
Scale
For the zucchini “crust”-
- 4 medium zucchini
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 eggs
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup parmesan cheese, grated
For the “pizza”-
- 3/4 cup pizza sauce
- 2 cups mozzarella cheese, shredded
- Pepperoni slices
- Fresh basil, chiffonade
Other optional toppings-
- Sausage crumbles
- Black olives
- Bell peppers
- Onions
- Mushrooms
- Bacon
- Red pepper flakes, etc.
Instructions
- Preheat oven: Preheat oven to 400° F. Spray a 9×13 glass dish with nonstick cooking spray and set aside.
- Prepare zucchini: Grate zucchini and measure out 4 cups. Sprinkle salt over zucchini and let sit for 10 minutes. Using a tea towel, ring out zucchini to remove any excess water. Place in a bowl and mix with black pepper, eggs, 1 cup mozzarella cheese, 1 cup cheddar cheese, and parmesan cheese. Stir to combine well.
- Bake zucchini crust: Spread zucchini mixture evenly into prepared baking dish and bake for 20 minutes.
- Assemble pizza: Remove from oven and top with pizza sauce, remaining mozzarella cheese, pepperoni, and any desired pizza toppings.
- Final bake: Bake for 15 more minutes. Remove from oven, garnish with fresh basil, and let cool for 5 minutes before cutting and serving.
Notes
- You can customize the toppings to suit your preferences.
- Make sure to squeeze out excess water from the zucchini to avoid a soggy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
