Zucchini Pizza Casserole
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.
- Duration
- Cook Time
- Prep Time
- 4Servings
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
Preparation
Preheat oven to 400°. Lightly grease a 13x9-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 Information
- Calories: 290
- Carbohydrate Content: 20 g
- Fat Content: 16 g
- Fiber Content: 5 g
- Protein Content: 20 g
- Saturated Fat Content: 7 g
- Sodium Content: 880 mg
- Sugar Content: 10 g
