Keto Zucchini Pizza Casserole – A Low Carb Recipe With A Non-Cauliflower Crust!

Name: Keto Zucchini Pizza Casserole
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 4 cups of zucchini, shredded (3 medium or 5 small); 1/4 teaspoon salt; 1/2 cup parmesan cheese, grated; 2 eggs; 1 1/2 cups mozzarella, shredded, divided; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 2 tablespoons olive oil; 1/2 medium-sized white onion, chopped; 1 pound ground beef 80/20; 1 cup no-sugar-added marinara sauce; 20 pepperoni slices; 2.25 oz. can sliced black olives

By Emily | Recipe Creator/Nutritionist

Aug 21, 2024 @ 5:30 AM MDT

Keto Zucchini Pizza Casserole

yield: 8 SERVINGS

prep time: 20 MINUTES

cook time: 40 MINUTES

total time: 60 MINUTES

Ingredients

4 cups of zucchini, shredded (3 medium or 5 small)
1/4 teaspoon salt
1/2 cup parmesan cheese, grated
2 eggs
1 1/2 cups mozzarella, shredded, divided
1 teaspoon Italian seasoning
1 teaspoon garlic powder
2 tablespoons olive oil
1/2 medium-sized white onion, chopped
1 pound ground beef 80/20
1 cup no-sugar-added marinara sauce
20 pepperoni slices
2.25 oz. can sliced black olives

Directions

Preheat oven to 400 degrees. Grease a 9 x 13-inch pan.

Shred the zucchini and place it in a colander. Sprinkle with salt and lightly toss to combine. Place the colander in the sink or over a bowl and let the zucchini drain for at least 10 minutes. Press with paper towels if desired to remove even more moisture. I would highly recommend taking this step as it will help your casserole not come out so watery.

In a medium bowl, mix together the drained zucchini, parmesan, eggs, 3/4 cup mozzarella cheese, Italian seasoning, and garlic powder. Press the zucchini mixture into the greased 9x13-inch pan and bake for 20 minutes, until it starts to brown around the edges.

While the zucchini crust is baking, heat the olive oil in a medium-sized skillet over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes. Then add the ground beef and cook until browned, about 10 to 15 minutes.

Once the ground beef is cooked, add the marinara sauce to the skillet and stir to combine. Spoon the mixture over the zucchini crust.

Sprinkle the remaining mozzarella cheese on top of the meat marinara sauce. Top with pepperoni slices and olives.

Bake for another 15 to 20 minutes, until the cheese is melted. Enjoy!

Nutrition Information

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Want pizza but are eating low carb? Try this keto zucchini pizza casserole recipe!

The easiest keto zucchini pizza casserole is just an hour away.

It’s so nice to have a keto pizza dish that’s not made with cauliflower! Don’t get me wrong, I love using cauliflower as a low-carb substitute, but sometimes I just want something else.

The crust on this keto zucchini pizza casserole is made from shredded zucchini, eggs, grated parmesan, mozzarella cheese, and seasonings. You get as much moisture as possible out of the zucchini and then prebake the “crust” to help remove more moisture and crisp it up.

Even picky eaters will like this keto zucchini bake.

The pizza flavor in this meal is incredible. This keto zucchini bake tastes just like you’d expect a deep-dish pizza casserole to taste. You don’t even miss the bready pizza dough!

You honestly can barely even taste the zucchini once it’s covered in the meat marinara sauce, pepperoni, and melted cheese. There’s also cheese mixed in the crust too so even the zucchini-naysayers out there will be asking for more.