Zucchini Pizza Casserole | Low-Carb & Gluten-Free Recipe
Zucchini Pizza Casserole is a cheesy, saucy, and delicious low-carb and gluten-free dish that the whole family will enjoy. Featuring a grated zucchini crust baked to perfection and layered with savory turkey, marinara sauce, and melted mozzarella cheese, this casserole blends American and Italian flavors into a healthy, comforting main course.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
- Diet: Gluten Free
Ingredients
Vegetables and Aromatics
- 4 medium Zucchini (grated, about 4 cups firmly packed)
- 1 Bell Pepper (chopped, preferably red)
- 1 Yellow Onion (chopped)
- 4 cloves Garlic (minced)
Proteins and Dairy
- 2 Eggs
- 1 lb. Turkey ground
- 2 cups Marinara Sauce
- 2 cups Mozzarella Cheese (shredded)
- ¼ cup Parmesan Cheese (grated)
Seasonings and Oils
- 1 Tablespoon Olive Oil
- 1 Tablespoon Italian Seasoning (divided into 3 teaspoons)
- ½ teaspoon Black Pepper
- ½ teaspoon Onion Powder
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get ready for baking the zucchini crust.
- Prepare Zucchini: Grate the four medium zucchinis and place them in a colander. Use the back of a spoon to press and drain out the excess moisture to ensure the crust isn’t soggy.
- 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 until well mixed.
- Form and Bake Crust: Lightly grease a 9×13 baking dish. Press the zucchini mixture evenly into the pan to form the crust. Bake in the preheated oven for 20 minutes until it starts to set.
- Sauté Vegetables: While the crust bakes, heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and sauté until the onion becomes translucent and vegetables are soft, about 5-7 minutes.
- Add Garlic and Cook: Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Turkey: Add the ground turkey to the skillet, cooking thoroughly until no pink remains, breaking it up as it cooks.
- Combine Sauce and Seasoning: Stir marinara sauce and 1 teaspoon of Italian seasoning into the cooked turkey and vegetable mixture. Allow to heat through evenly.
- Assemble Casserole: Remove the baked zucchini crust from the oven. Evenly spread the turkey and sauce mixture over the crust.
- Add Cheese and Seasoning: Sprinkle shredded mozzarella cheese evenly on top of the sauce layer. Then, sprinkle the remaining 1 teaspoon of Italian seasoning over the cheese for added flavor.
- Final Bake: Return the casserole to the oven and bake for an additional 20 minutes until the cheese is melted and bubbly.
Notes
- Four medium zucchinis yield approximately 4 cups of grated zucchini when firmly packed.
- Red bell peppers are preferred for their higher beta carotene and vitamin C content compared to green bell peppers.
- For best results, ensure to drain excess moisture from grated zucchini to avoid a soggy crust.
- This casserole serves well as a hearty main dish perfect for family dinners.
