If you’re craving cozy comfort food without the carb coma, Zucchini Pizza Casserole is about to become your new go-to! Imagine all the ooey-gooey flavors of pizza, layered over a golden, savory zucchini “crust”—it’s satisfying, vibrant, and downright fun for weeknight dinners or a crowd-pleasing potluck.
Why You’ll Love This Recipe
- Loaded with Flavor: Every forkful delivers the cheesy, herby richness you crave in classic pizza, without a heavy crust.
- Family-Friendly & Crowd-Pleasing: Even picky eaters tend to gobble up veggies when they’re baked in this irresistible pizza form.
- Low-Carb and Gluten-Free: The zucchini base keeps it light but hearty, making it a smart choice for anyone looking to cut carbs (or sneak in extra vegetables).
- Easy to Customize: Change up your toppings or swap proteins for an endless rotation of delicious casserole nights.
Ingredients You’ll Need
Zucchini Pizza Casserole comes together with a handful of fresh, everyday ingredients—each one playing a starring role for flavor, texture, and color. From crisp zucchini to gooey mozzarella, here’s what makes every bite so special.
- Zucchini: Four medium zucchini form the golden, vegetable-packed base; make sure to squeeze out the moisture for the perfect crust.
- Bell Pepper: For a pop of sweetness and color—any color bell pepper works, so use your favorite!
- Yellow Onion: Gives lovely savory depth when sautéed and melds beautifully with the turkey.
- Garlic: Four cloves, minced, lend a signature aromatic kick to the sauce mixture.
- Olive Oil: Just a touch for sautéing vegetables and adding Mediterranean richness.
- Eggs: Essential for binding the zucchini crust so it holds together slice after slice.
- Ground Turkey: Lean but hearty, turkey keeps things lighter while soaking up the Italian flavors.
- Marinara Sauce: Your favorite store-bought or homemade sauce adds tang and tomato goodness.
- Mozzarella Cheese: The classic pizza cheese for gooey, melty magic on top of your casserole.
- Parmesan Cheese: Salty, nutty, and irresistible, it enhances the zucchini “crust.”
- Italian Seasoning: Three teaspoons divided—giving every layer a boost of herby flavor.
- Black Pepper: Adds just the right touch of warm spice.
- Onion Powder: A pinch to reinforce the savory undertones in your crust layer.
Variations
One of the best things about Zucchini Pizza Casserole is just how versatile it is—feel free to play around and tailor it to your cravings or what you have on hand. From changing up proteins to sneaking in extra veggies, it’s easy to make this casserole uniquely yours!
- Swap the Meat: Try mild Italian sausage, lean ground beef, or keep it vegetarian by adding more peppers, mushrooms, and spinach instead of turkey.
- Add More Veggies: Sauté sliced mushrooms, spinach, or even olives for a heartier vegetable layer.
- Cheese Remix: Add provolone, fontina, or cheddar for a melty twist and even more gooey goodness.
- Spicy Kick: Sprinkle in red pepper flakes or top with pickled jalapeños before baking for pizza casserole with a bite.
How to Make Zucchini Pizza Casserole
Step 1: Prep and Drain the Zucchini
Start by grating your zucchini, then pop it into a colander. Gently press out as much moisture as you can using the back of a spoon (or wrap it in a clean kitchen towel and squeeze). This step is CRUCIAL—removing excess water is the secret to a pizza-like crust that holds together instead of turning soggy.
Step 2: Make the Zucchini Crust
In a large mixing bowl, combine the well-drained zucchini with eggs, parmesan, black pepper, onion powder, and a teaspoon of Italian seasoning. Mix until everything is evenly distributed, then press this mixture into a greased 9×13 baking pan. Bake at 400°F for 20 minutes—it’ll turn beautifully golden and set up the perfect base.
Step 3: Sauté the Veggies and Brown the Turkey
While your crust bakes, heat olive oil in a skillet over medium heat. Toss in the chopped onion and bell pepper, sautéing until soft and fragrant. Next, add the garlic and cook just until aromatic (about 1 minute). Then crumble in your turkey and cook, breaking it up, until no longer pink. Pour in the marinara sauce and another teaspoon of Italian seasoning, stir well, and let everything simmer together so the flavors meld.
Step 4: Assemble and Bake
Take the zucchini crust out of the oven, and evenly spread your turkey and tomato sauce mixture over the top. Sprinkle on the shredded mozzarella and the last teaspoon of Italian seasoning. Bake the whole casserole for another 20 minutes, until the cheese is bubbly, melted, and just beginning to turn golden-brown at the edges. Your kitchen will smell like an Italian trattoria!
Pro Tips for Making Zucchini Pizza Casserole
- Zucchini Squeeze-Out Perfection: Lay grated zucchini in a towel and really wring out the moisture—you’ll be surprised how much water comes out! This step ensures a firm, sliceable crust.
- Flavor Layering: Sautéing the onion, bell pepper, and garlic ensures every bite of the casserole is rich and robust, never bland.
- Let It Rest: Once baked, let the casserole cool for 5–10 minutes before slicing. This helps the “crust” and cheese set, making serving a breeze.
- Cheese Choice: Don’t skimp on the good mozzarella—whole milk mozzarella melts beautifully and gives you those irresistible cheese pulls!
How to Serve Zucchini Pizza Casserole
Garnishes
Before serving, toss on a sprinkle of fresh basil, a little extra parmesan, or some chopped flat-leaf parsley for a fresh, herbal lift. A dash of red pepper flakes gives a hint of heat and looks gorgeous against the melty cheese!
Side Dishes
This casserole shines alongside a crisp Caesar salad or simple mixed greens. A warm, crusty piece of garlic bread (or gluten-free baguette) is perfect for scooping up saucy, cheesy bites.
Creative Ways to Present
Zucchini Pizza Casserole can be portioned into tidy squares for lunchboxes, plated in shallow bowls for a cozy family dinner, or even baked in mini ramekins for individual “pizza pots” at parties. Tiny flags or toothpicks labeled with different toppings make serving extra fun!
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. The flavors often get even better overnight, making the next day’s lunch a genuine treat!
Freezing
This casserole freezes surprisingly well. Cut cooled portions into squares, wrap tightly in foil or plastic, and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat slices in a 350°F oven (covered loosely with foil) for about 15 minutes until heated through, or microwave individual portions gently. For the crispiest base, use an oven or toaster oven if possible.
FAQs
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Can I use other vegetables instead of zucchini?
While zucchini is mild and turns into a fantastic, sturdy crust when grated and baked, you can use a blend of grated yellow squash or even drained, riced cauliflower for a similar effect. Just be sure to squeeze out as much water as possible!
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Can I make this recipe vegetarian?
Absolutely! Simply skip the turkey and bulk up the veggie layer with sautéed mushrooms, spinach, or even more bell peppers. You can also add a can of drained lentils for extra protein and texture.
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Why is my zucchini crust soggy?
If your crust turns out too soft or wet, it usually means the zucchini wasn’t drained enough. After grating, be patient and give it a really good squeeze—less moisture equals a firmer, more sliceable base!
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Can I make Zucchini Pizza Casserole ahead of time?
Yes! You can prep and bake the casserole completely, then refrigerate it for up to a day in advance. Reheat gently before serving, or slice and enjoy cold—some folks love it that way!
Final Thoughts
If you’re dreaming of all the flavors of pizza in a lighter, veggie-forward form, Zucchini Pizza Casserole is absolutely worth a try. I hope you’ll give it a go—let it bring a little extra joy (and a lot less fuss) to your dinner table!
Print
Zucchini Pizza Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Zucchini Pizza Casserole is a delicious low-carb twist on traditional pizza. Layers of zucchini, flavorful turkey, marinara sauce, and cheese come together for a satisfying and healthy meal.
Ingredients
Zucchini Crust:
- 4 medium Zucchini
- 2 Eggs
- 1/4 cup Parmesan Cheese, grated
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Onion Powder
Turkey and Sauce:
- 1 Bell Pepper, chopped
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 1 Tablespoon Olive Oil
- 1 lb. Turkey, ground
- 2 cups Marinara Sauce
- 2 cups Mozzarella Cheese, shredded
- 1 Tablespoon Italian Seasoning, divided
Instructions
- Preheat oven to 400 degrees. Grate the zucchini, place in a colander, drain excess moisture, then mix with eggs, parmesan, pepper, onion powder, and 1 tsp Italian seasoning.
- Press zucchini mixture into greased 9×13 pan, bake for 20 minutes.
- In a skillet, sauté onion, bell pepper until soft, add garlic, cook 1 min. Add turkey, cook, then stir in marinara and 1 tsp Italian seasoning.
- Spread turkey mixture over zucchini crust, top with mozzarella and 1 tsp Italian seasoning, bake for 20 minutes.
Notes
- You can customize the toppings with your favorite pizza ingredients.
- Make sure to drain the zucchini well to avoid a watery casserole.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
