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.
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.