Description
A delicious and low-carb pizza casserole made with zucchini, topped with cheese, pepperoni, and vegetables.
Ingredients
Scale
- 4 cups grated zucchini (drained if frozen)
- 2 large eggs
- 1/4 cup grated parmesan cheese
- 1/2 cup freshly shredded mozzarella
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1 teaspoon Italian herbs
- 32 ounces hearty spaghetti sauce
- 2 cups freshly shredded mozzarella cheese
- 4 ounces pepperoni slices
- Green bell pepper (sliced)
- Onions (sliced)
- Mushrooms (sliced)
Instructions
- Prepare and Drain the Zucchini: If using frozen zucchini, place it in a colander and allow it to drain for several hours. For fresh zucchini, sprinkle salt, stir, and let it sit in a colander for 20 minutes. Squeeze out any remaining liquid with a kitchen towel.
- Preheat the Oven and Prepare the Baking Pan: Preheat your oven to 400°F (200°C) and spray a 9×13 baking pan with cooking spray.
- Mix the Zucchini Crust Ingredients: In a bowl, combine the drained zucchini with eggs, cheeses, salt, garlic, and Italian seasoning; mix thoroughly. Press into the bottom of the baking pan.
- Bake the Zucchini Crust: Bake the crust for 20 minutes, or until lightly browned.
- Add Sauce and Toppings: Spread meat sauce over the crust, sprinkle with shredded mozzarella, and top with pepperoni.
- Final Bake and Serve: Return to oven and bake for an additional 20 minutes. Optionally, broil for 2-3 minutes for a browned top. Allow to sit for 3 minutes before serving.
Notes
- Ensure the zucchini is well-drained to avoid a watery casserole.
- You can customize toppings based on preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg