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Zucchini Pizza Casserole

Zucchini Pizza Casserole
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A hearty, low-carb casserole that transforms zucchini into a savory crust, topped with a rich meat sauce and melted cheese for all the pizza flavor in a healthy format.

Ingredients

Scale

4 cups shredded zucchini (Make sure to salt and drain to prevent sogginess.)
1/2 teaspoon salt (Draws excess moisture from zucchini.)
2 large eggs (Binds the crust and adds richness.)
1/2 cup grated Parmesan cheese (Enhances flavor and provides structure.)
1 pound ground beef (Offers a hearty, savory filling.)
1/2 cup chopped onion (Adds sweetness and aromatic depth.)
2 cups pizza sauce (Brings brightness and flavor.)
1 green bell pepper chopped (Contributes crunchy texture.)
1/2 cup sliced mushrooms (Adds earthy flavor.)
1/2 teaspoon dried oregano (Traditional pizza herb.)
1/2 teaspoon garlic powder (Offers savory depth.)
1/4 teaspoon black pepper (Adds subtle heat.)
2 cups shredded mozzarella cheese (Melts into a gooey topping.)
1 cup shredded cheddar cheese (Adds a sharp, tangy bite.)

Instructions

  1. Prep Time: 20 min
  2. Total Time: 1 hr 10 min
  3. Servings: 6 servings
  4. 1. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.
  5. 2. Place shredded zucchini in a colander. Toss with 1/2 tsp salt and let drain for 10-15 minutes. Squeeze out all excess moisture with your hands or a clean towel.
  6. 3. In a large bowl, mix the drained zucchini, eggs, and Parmesan cheese. Press this mixture firmly into the bottom of the prepared baking dish.
  7. 4. Bake the zucchini base for 15-20 minutes until set.
  8. 5. While base bakes, cook ground beef and onion in a skillet over medium heat until meat is browned. Drain fat.
  9. 6. Stir pizza sauce, bell pepper, mushrooms, oregano, garlic powder, and black pepper into the meat. Simmer for 5-7 minutes.
  10. 7. Spread the meat sauce mixture evenly over the pre-baked zucchini crust.
  11. 8. Sprinkle mozzarella and cheddar cheese over the top.
  12. 9. Bake for an additional 20-25 minutes, until cheese is melted and bubbly.
  13. 10. Let cool for 5-10 minutes before slicing and serving.

Notes

  • For best results, squeeze the salted zucchini very thoroughly to remove all possible moisture.
  • Customize with your favorite pizza toppings like olives or pepperoni, but pre-cook watery veggies.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://maxketokitchen.com/zucchini-pizza-casserole/