Zucchini Pizza Casserole | Low-Carb & Gluten-Free

Zucchini Pizza Casserole is cheesy, saucy, and delicious - a meal that the whole family will love! It is low in carbohydrate and is gluten-free.

4.25 from 166 votes

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American, Italian

Servings

Calories 230 kcal

Equipment

Mixing Bowl
9x13 Baking Dish
Large Skillet

Ingredients

4 medium Zucchini
1 Bell Pepper chopped
1 Yellow Onion chopped
4 cloves Garlic minced
1 Tablespoon Olive Oil
2 Eggs
1 lb. Turkey ground
2 cups Marinara Sauce
2 cups Mozzarella Cheese shredded
¼ cup Parmesan Cheese grated
1 Tablespoon Italian Seasoning divided
½ teaspoon Black Pepper
½ teaspoon Onion Powder

Instructions

Preheat oven to 400 degrees.
Grate the zucchini, place it in a colander, and drain the excess moisture with the back of a spoon.
In a mixing bowl, combine the zucchini, eggs, parmesan cheese, black pepper, onion powder, and 1 teaspoon of the Italian seasoning.
Press the mixture into a lightly greased 9x13 baking pan and bake for 20 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Saute the onion and bell pepper until soft and the onion is translucent.
Add the garlic and cook for another minute.
Add the ground turkey and cook thoroughly. Stir in the marinara sauce and 1 teaspoon of the Italian seasoning.
Remove the zucchini crust from the oven and spread the sauce mixture evenly on top.
Sprinkle on the mozzarella cheese and the remaining 1 teaspoon of Italian seasoning. Bake for an additional 20 minutes.

Notes

Four medium zucchini will produce 4 cups of grated zucchini (firmly pack in the measuring cup).
I choose to use a red bell pepper because it contains more beta carotene and vitamin C than a green bell pepper.

Enjoy!

Nutrition