This casserole is basically a carb free pizza that you can really top with all your favorite pizza toppings. We used sautéed mushrooms, but you can add olives, sun-dried tomatoes, more sautéed veggies, like peppers and spinach, artichokes, and even eggplant.
It’s easy to make ahead, it even can be frozen, but it likely won’t last long enough.
Zucchini Pizza Casserole
Servings
4 Servings
Ingredients
- 1 tablespoon and 1 teaspoon extra virgin olive oil
- 4 cups shredded unpeeled zucchini from about 2 large zucchini
- ½ teaspoon salt
- 2 large eggs
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded part-skim mozzarella cheese divided
- 1 large onion chopped
- 1 pound mushrooms chopped
- 2 cloves garlic minced
- 1 15 ounces jar Italian tomato sauce
Instructions
- Preheat oven to 400°. Lightly grease a 13×9-inch casserole with 1 teaspoon extra virgin olive oil.
- Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out all moisture.
- In a large bowl, combine zucchini with eggs, Parmesan and half of mozzarella. Press into prepared pan. Bake 20 minutes until golden brown.
- Meanwhile, in a large saute pan with evoo, saute onions, mushrooms and garlic. Sprinkle with salt and pepper to taste.
- Spread tomato sauce over zucchini crust, top with mushrooms and cheese.
- Bake until cheese is melted, about 20 minutes more.
Nutrition
Nutrition Facts
Zucchini Pizza Casserole
Amount per Serving
Calories
290
% Daily Value*
Fat
16
g
25
%
Saturated Fat
7
g
44
%
Sodium
880
mg
38
%
Carbohydrates
20
g
7
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Great recipe. I’ve made this with many different toppings, artichokes, roasted peppers, olives etc.