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Zucchini Pizza Casserole | Low-Carb & Gluten-Free Recipe

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4.1 from 12 reviews

This Zucchini Pizza Casserole is a low-carb, gluten-free take on the classic pizza, featuring a zucchini crust baked to perfection, layered with a flavorful turkey marinara sauce, sautéed vegetables, and topped with melted mozzarella and Parmesan cheeses. It’s a wholesome, satisfying dish perfect for a nutritious family meal or meal prep option.

Ingredients

Crust

  • 4 medium Zucchini
  • 2 Eggs
  • ¼ cup Parmesan Cheese, grated
  • ½ teaspoon Black Pepper
  • ½ teaspoon Onion Powder
  • 1 teaspoon Italian Seasoning (of total 1 tablespoon)

Filling

  • 1 Tablespoon Olive Oil
  • 1 Yellow Onion, chopped
  • 1 Bell Pepper, chopped (preferably red for extra beta carotene and vitamin C)
  • 4 cloves Garlic, minced
  • 1 lb. Ground Turkey
  • 2 cups Marinara Sauce
  • 1 teaspoon Italian Seasoning (remaining of total 1 tablespoon)

Topping

  • 2 cups Mozzarella Cheese, shredded

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the casserole.
  2. Prepare Zucchini Crust: Grate the zucchini and place it in a colander. Use the back of a spoon to firmly press out the excess moisture to avoid a soggy crust.
  3. Mix Crust Ingredients: In a mixing bowl, combine the drained grated zucchini, eggs, grated Parmesan cheese, black pepper, onion powder, and 1 teaspoon of Italian seasoning. Mix thoroughly.
  4. Form and Bake Crust: Press the zucchini mixture evenly into a lightly greased 9×13-inch baking pan. Bake in the preheated oven for 20 minutes until set and slightly golden.
  5. Sauté Vegetables: While the crust bakes, heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté until soft and translucent, approximately 5-7 minutes.
  6. Add Garlic and Cook Turkey: Add minced garlic to the skillet and cook for an additional minute until fragrant. Then add the ground turkey, cooking thoroughly until no longer pink and breaking it into crumbles as it cooks.
  7. Simmer Sauce: Stir in the marinara sauce and 1 teaspoon of Italian seasoning into the cooked turkey and vegetable mixture, letting it simmer briefly to combine flavors.
  8. Assemble Casserole: Remove the zucchini crust from the oven and spread the turkey marinara mixture evenly over the crust layer.
  9. Add Cheese and Seasoning: Sprinkle shredded mozzarella cheese over the top of the sauce layer evenly and sprinkle the remaining 1 teaspoon Italian seasoning over the cheese.
  10. Bake to Finish: Return the casserole to the oven and bake for an additional 20 minutes until the cheese is melted and bubbly and the casserole is heated through.

Notes

  • Four medium zucchini yields about 4 cups grated when firmly packed, so use this measurement if substituting quantities.
  • Choosing a red bell pepper increases beta carotene and vitamin C content compared to using a green bell pepper.
  • Pressing out zucchini moisture is crucial for a firm crust to avoid sogginess.
  • Use freshly grated Parmesan for best flavor in the crust.
  • This dish can be refrigerated and reheated; it makes great leftovers.

Find it online: https://flavorspath.com/zucchini-pizza-casserole-low-carb-and-gluten-free-recipe/