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.
If you have an overabundance of zucchini from your garden and are looking for a new recipe, then this one is for you! You will need 4 medium zucchini to make this zucchini pizza casserole recipe. Save your larger zucchini for baking treats such as my Blueberry Zucchini Bread!
The Health Benefits of Zucchini
Okay, can we just talk about zucchini for a minute? I feel as though it doesn't get as much love as it should. 😉 Here are a few fun facts for you-
Zucchini contains only 17 calories and 3 grams of carbohydrate per cup!
The highest levels of antioxidants are found in the zucchini's skin, so do not peel!
Zucchini is rich in both fiber and water, which promote healthy digestion!
You can consume 40% of your RDI for vitamin A in just one cup of zucchini, which can support good eye health!
How to make Zucchini Pizza Casserole
First, preheat oven to 400 degrees.
Grate the zucchini, place it in a colander, and drain out 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 the 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.
Then sprinkle on the mozzarella cheese, as well as the remaining 1 teaspoon of Italian seasoning. Bake for an additional 20 minutes.
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Zucchini Pizza Casserole | Low-Carb & Gluten-Free
- Mixing Bowl
- 9x13 Baking Dish
- Large Skillet
- 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
- 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.
- 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.
Such a great way to cook zucchini. Everyone in my family loves it, and I already got a request to make it again soon. 🙂
So happy to hear this Anita! Thank you. 🙂
This looks so delicious and making my mouth water! Can't wait to make this!
You are going to love it Beth!
You will love it, it really is delicious!
Such a great way to enjoy some extra vegetables in a meal and make them taste delicious!
So true, Alexandra! Healthy AND delicious!
You had me at pizza! The fact that this is made with zucchini instead of pasta noodles has won me over 🤩 Thanks for sharing!
You bet, Traci! I hope you love as much as we do!! 🙂
looking forward to trying this recipe, it sound delicious and healthy.
This recipe for Zucchini Pizza Casserole is so delicious! Made it today and served it for dinner. Huge hit! Will definitely make it again and again!
Yeay! So glad you enjoyed it. 😊
Can you freeze leftovers ?
Yes, absolutely! Store in an airtight container in the freezer for up to 2 months just as you would a lasagna. 😊
Great recipe! Thank you for posting and sharing!
Glad you enjoyed it!
Love this recipe. I have made it twice, added mushrooms & pepperoni on top.My family loved it. Zucchini is a staple in my house,
Glad you loved it, Tammy! 🙂
Why is there so much cholesterol my husband has heart issues is it safe for him to eat
Hi Donna, It is recommended to limit your cholesterol intake to less than 300 mg/day. This recipe has less than 1/3 of that. Saturated fat actually increases your cholesterol more so than cholesterol itself, and this recipe also contains about 1/3 of your daily needs as well. This recipe would be fine for him to eat. You could cut the amount of mozzarella in half if desired. Hope that helps!
Loved this casserole. I made it exactly as the recipe was written and will definitely be making it again! Yum!
Thank you so much Sharon! ❤️🙂
Made this with one tweak, subbed out mushrooms for the meat since I was making this for my vegetarian daughter. I didn't tell hubby I was making something with 4 zucchinis in it because I knew he would have his doubts. But guess what? He and everyone enjoyed it! Wonderful way to use the bounty of summer zucchinis and have a nice, healthy dinner. Rounded it out with some yummy garlic bread and it was a lovely dinner! Thanks for sharing. This is a keeper!
Glad you all liked it, Barb! I actually became a vegetarian last year and love that you substituted mushrooms!!
Can't wait to try. Love pizza and love summer squash.
Best of both worlds. 😋 Enjoy!
Really good! I don’t put in comments on Pinterest but this was outstanding. My husband doesn’t like zucchini very much. He ate this and didn’t know he was eating zucchini. Told me it is really good. Thank you for the recipe.
That’s so great, Patty - thanks! 🙂
How many cups is equivalent to 4 zucchini
Four medium zucchini will produce four cups. Enjoy! 🙂
can you make this ahead and cook later/ first time making this
Absolutely delish!! Used up alot of zucchini!! Made a vegan version also with mushrooms and dairy free mozzarella. Turned out fantastic!! THANK YOU!! Outstanding way to use up ALL that zucchini!
Love this, Debbie! I am now a vegetarian as well. What type of vegan mozzarella do you like to use?
I have made this twice already and it’s delicious. I have changed it slightly by using 2 cups each of zucchini and spaghetti squash and ground beef the second time.
That’s great, Taina! Thanks for sharing!! 🙂
Made this for supper tonight as directed with the exception of throwing in a handful of fresh spinach as another reviewer suggested. It was delicious! I will definitely make this again!
I'm loving the spinach idea! Glad you enjoyed it!!