Description
A healthier twist on pizza, this zucchini pizza casserole combines cheesy goodness, savory toppings, and bold seasoning with fewer carbs and more veggies.
Ingredients
Scale
- 4 cups shredded fresh zucchini
- 2 large eggs
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup pizza sauce
- 1/2 cup pepperoni slices
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Optional toppings: mushrooms, bell peppers, olives, onions
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
- Shred zucchini using a box grater or food processor. Place shredded zucchini in a cheesecloth or clean kitchen towel and squeeze out as much water as possible.
- In a large bowl, combine squeezed zucchini, eggs, 1 cup of mozzarella cheese, Parmesan cheese, salt, and Italian seasoning. Mix until well combined. Spread mixture evenly into the prepared baking dish to form a crust.
- Bake the zucchini crust in the preheated oven for 15 minutes, or until set and slightly golden around the edges.
- Remove the crust from the oven and spread pizza sauce evenly over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the sauce, then layer on pepperoni and any other toppings.
- Return the dish to the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for 5 minutes before slicing into squares. Serve warm.
Notes
[‘Squeeze out as much liquid as possible from the zucchini to ensure a firm crust.’, ‘Pre-baking the crust is essential to prevent sogginess.’, ‘Use high-quality pizza sauce for the best flavor.’, ‘Customize toppings to suit your taste.’, ‘Leftovers taste even better the next day.’]
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Fat: 15
- Carbohydrates: 8
- Protein: 12
Keywords: zucchini pizza casserole, low carb pizza, healthy comfort food, gluten-free pizza, easy dinner recipe