This cheesy zucchini pizza casserole is a delicious low-carb alternative to traditional pizza. It uses shredded zucchini, eggs, Parmesan, mozzarella, pizza sauce, and your favorite toppings to create a savory vegetable crust covered with bubbling cheese.
It is family-friendly, naturally gluten-free, and easy to customize with ground beef, sausage, pepperoni, mushrooms, onions, or bell peppers. The zucchini base is baked first so it becomes firm enough to support the toppings, then the casserole returns to the oven until everything is hot and golden.the-girl-who-ate-everything
Why You’ll Love It
- Has all the comforting flavors of pizza.
- Uses zucchini instead of a traditional crust.
- Lower in carbohydrates than regular pizza.
- Easy to customize with different toppings.
- Naturally gluten-free when using gluten-free toppings.
- Makes a satisfying family dinner.
Ingredients
Zucchini crust
- 4 cups shredded zucchini, from approximately 4 medium zucchini.
- ½ teaspoon salt.
- 2 large eggs.
- ½ cup grated Parmesan cheese.
- 1 cup shredded mozzarella cheese.
- 1 cup shredded cheddar cheese.
- ½ teaspoon minced garlic.
- 1 teaspoon Italian seasoning.
- Black pepper, to taste.
Toppings
- ¾ cup pizza sauce.
- 1 cup shredded mozzarella cheese.
- Pepperoni slices, optional.
- Cooked ground beef or Italian sausage, optional.
- Sliced mushrooms, onions, olives, or bell peppers, optional.
- Fresh basil, for garnish.
Instructions
Prepare the zucchini
Preheat the oven to 400°F.
Place the shredded zucchini in a fine-mesh colander and sprinkle it with salt. Let it stand for approximately 10 minutes.
Transfer the zucchini to a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible.
This step is essential because zucchini releases a significant amount of water during baking. Removing the moisture helps the crust become firmer instead of soggy.
Make the zucchini crust
In a large bowl, combine the drained zucchini, eggs, Parmesan, 1 cup of mozzarella, 1 cup of cheddar, garlic, Italian seasoning, and black pepper.
Stir until all the ingredients are evenly mixed.
Lightly grease a 9×13-inch baking dish. Press the zucchini mixture evenly across the bottom of the dish.
Bake the crust
Bake the zucchini crust for approximately 20 minutes, or until it is set and lightly golden around the edges.
Remove the dish from the oven.
Add the pizza toppings
Spread the pizza sauce evenly over the baked zucchini crust.
Sprinkle the remaining mozzarella over the sauce. Add pepperoni or any other toppings you prefer.
For a meatier casserole, use cooked and drained ground beef or Italian sausage. Vegetables such as mushrooms, onions, peppers, olives, and spinach also work well.
Finish baking
Return the casserole to the oven and bake for another 15–20 minutes, until the cheese is melted and bubbling.
For a more golden top, broil the casserole for 1–2 minutes. Watch it closely because the cheese can brown quickly.
Let the casserole rest for 5 minutes before slicing and serving. Garnish with fresh basil if desired.
Recipe Tips
- Squeeze the zucchini as dry as possible before making the crust.
- Use a tea towel rather than a thin paper towel, which may tear.
- Do not add watery toppings without draining them first.
- Cook meat toppings before placing them on the casserole.
- Let the crust bake until lightly golden before adding sauce.
- Allow the finished casserole to rest so it is easier to slice.
- Use low-moisture mozzarella for the best cheese texture.
Topping Ideas
Customize your zucchini pizza casserole with any of these toppings:
- Pepperoni.
- Cooked Italian sausage.
- Ground beef.
- Canadian bacon.
- Mushrooms.
- Bell peppers.
- Black olives.
- Jalapeños.
- Red onion.
- Spinach.
- Artichoke hearts.
- Fresh basil.
- Crushed red pepper flakes.
For a vegetarian version, skip the meat and add extra mushrooms, peppers, olives, and spinach.
Serving Suggestions
Serve this casserole with:
- A crisp green salad.
- Caesar salad.
- Roasted broccoli.
- Garlic green beans.
- Antipasto salad.
- Steamed vegetables.
- Fresh tomato salad.
It can be served as a main course, a party appetizer, or a family-style dinner. Cut it into squares for easy serving.
Make-Ahead Instructions
The zucchini crust can be prepared and baked ahead of time. Allow it to cool, cover it, and refrigerate it for up to 24 hours.
When ready to finish the recipe, add the sauce, cheese, and toppings, then bake until hot and bubbling. Add a few extra minutes if the crust is cold from the refrigerator.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual slices in the microwave, or warm the casserole in a 350°F oven until heated through.
The crust may become softer after refrigeration, but the flavor remains delicious.
Frequently Asked Questions
Why is my zucchini pizza casserole watery?
The zucchini was likely not drained enough, or the toppings contained excess moisture. Salt and squeeze the zucchini thoroughly, drain pizza sauce if it is very thin, and cook watery vegetables such as mushrooms before adding them.
Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out as much liquid as possible. Frozen zucchini may create a softer crust.
Can I use different cheeses?
Yes. Cheddar, provolone, Monterey Jack, Colby Jack, or a pizza cheese blend can be used. Parmesan helps add structure and flavor to the crust.
Can I make it without meat?
Yes. The casserole is delicious with vegetables only. Mushrooms, peppers, olives, spinach, and artichokes make excellent vegetarian toppings.
Is this recipe keto-friendly?
It may fit some low-carbohydrate meal plans, but the exact carbohydrate content depends on the pizza sauce, toppings, and serving size. Use a low-sugar pizza sauce if needed.
Nutrition Information
Nutrition will vary depending on the cheese, pizza sauce, meat, and toppings used. For the most accurate information, calculate the recipe using the exact ingredients and brands included.
