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Zucchini Pizza Casserole

A low-carb pizza bake with a firm shredded zucchini and mozzarella crust topped with marinara, ground beef, pepperoni, and bubbling cheese for a satisfying high-protein dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis shredded, about 6 cups
  • 1 tsp salt for drawing moisture from the zucchini
  • 2 large eggs beaten
  • 0.5 cup Parmesan cheese grated
  • 2 cups shredded mozzarella cheese divided: 1 cup for the base, 1 cup for topping
  • 0.5 lb lean ground beef or Italian turkey sausage browned and drained
  • 0.5 cup sugar-free marinara or pizza sauce
  • 0.25 cup pepperoni slices turkey pepperoni for a leaner option
  • 0.25 cup diced bell peppers
  • 0.5 tsp dried oregano or Italian seasoning

Equipment

  • 9x13-inch baking dish
  • Box grater or food processor
  • Clean kitchen towel or cheesecloth
  • large skillet

Method
 

  1. Toss shredded zucchini with 1 teaspoon of salt in a colander. Let sit for 10 to 15 minutes, then transfer to a clean kitchen towel and squeeze out as much moisture as possible until the zucchini feels almost dry.
  2. Preheat the oven to 400 degrees F. In a large bowl, combine the squeezed zucchini, beaten eggs, Parmesan, and 1 cup of the mozzarella. Mix until well combined.
  3. Press the zucchini mixture firmly and evenly into a greased 9x13-inch baking dish. Bake for 20 minutes until the edges are golden and the base is set.
  4. Remove from the oven. Spread the pizza sauce evenly over the base. Top with the browned meat and diced bell peppers, then sprinkle the remaining 1 cup of mozzarella over everything.
  5. Arrange the pepperoni slices on top and dust with Italian seasoning.
  6. Return to the oven and bake for 15 to 20 minutes until the cheese is melted and bubbling.
  7. Let the casserole rest for 5 to 10 minutes before slicing. The base firms up further as it cools slightly.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. The base firms up overnight and makes excellent next-day lunches.
Reheating: Reheat in a 350 F oven for 10 to 12 minutes to maintain base texture. Microwave covered in 60-second intervals if needed.
Squeeze tip: Squeeze the zucchini until it feels almost completely dry. Undersqueezed zucchini is the primary cause of a watery, loose casserole.
Sturdier base: Add 1/4 cup almond flour to the zucchini mixture for a denser, more dough-like crust.
Vegetarian: Replace ground beef and pepperoni with sliced mushrooms, black olives, and spinach.