Zucchini Pizza Casserole
Cheesy zucchini crust topped with meat sauce and peppers for a keto-friendly pizza bake.
Equipment
- 13x9 baking dish
- Colander
- Skillet
- Box grater
Ingredients
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 large eggs beaten
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 1 cup shredded cheddar cheese divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 15 ounces Italian tomato sauce
- 1 medium green bell pepper chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400°F. Shred zucchini, salt in colander, let sit 10 minutes, squeeze dry.
- Mix zucchini with 2 eggs, Parmesan, half mozzarella and cheddar. Press into greased 13x9 dish. Bake 20 minutes.
- Brown ground beef and onion, drain. Add tomato sauce, pepper, Italian seasoning, garlic powder. Simmer 5 minutes.
- Spread meat sauce over crust. Top with remaining cheeses. Bake 20 more minutes until bubbly.
- Let rest 10 minutes. Garnish with basil if desired.
Notes
- >Squeeze zucchini very dry for best crust texture.
>Add pepperoni for extra pizza flavor.
>Broil last 2 minutes for golden cheese.