Zucchini Pizza Casserole Low-Carb

Zucchini Pizza Casserole is that craveable weeknight dinner when you want big comfort food flavor without the carbs. All the best parts of pizza are here — gooey cheese, savory sauce, and golden edges — but the base is a tender zucchini crust that makes this family favorite both gluten-free and lower in carbs.

My family took to this dish right away. The first time I served it, my kids could not believe how much it tasted like real pizza. Now it is on permanent rotation.

Ingredients

• Zucchini: medium size for best texture Grate and squeeze out as much liquid as possible for a sturdy crust
• Bell Pepper: I love red for extra color and vitamin C Pick one that feels heavy and glossy
• Yellow Onion: Choose a firm onion for sweet mild flavor
• Garlic: fresh cloves for an aromatic punch Use plump cloves for strongest flavor
• Olive Oil: Use a good quality extra virgin for best taste
• Eggs: large eggs to bind the crust Look for eggs with rich orange yolks if possible
• Turkey: ground turkey keeps it lighter but still hearty Look for lean turkey
• Marinara Sauce: jarred or homemade for tang and moisture Use a sauce with simple clean ingredients
• Mozzarella Cheese: whole milk shredded for ultimate melt and stretch Pre-shredded works in a pinch
• Parmesan Cheese: grated for nutty savory depth Use fresh Parmigiano Reggiano if you can
• Italian Seasoning: dried blend to echo classic pizza flavors Choose one with lots of oregano and basil
• Black Pepper: freshly ground for zippy heat
• Onion Powder: adds extra savoriness

Step-by-Step Instructions

Prep the Zucchini:

Grate zucchini and place it in a colander Let it sit while you press out as much liquid as you can with the back of a spoon This step keeps the crust from getting watery

Mix the Crust:

Combine drained zucchini eggs parmesan black pepper onion powder and part of the Italian seasoning in a mixing bowl Mix thoroughly so the seasonings coat everything

Bake the Zucchini Crust:

Press the zucchini mixture into a lightly greased 9x13 baking pan Bake at 400 degrees for about 20 minutes or until it looks set and starting to brown at the edges This forms the pizza base

Sauté the Veggies:

Heat olive oil in a large skillet on medium Add chopped onion and bell pepper Cook patiently stirring often until vegetables are tender and onion is translucent You want everything soft and flavorful

Build the Sauce Layer:

Add minced garlic and sauté another 60 seconds Add ground turkey breaking it up and cook until it is browned and cooked through Stir in marinara sauce and some Italian seasoning Let simmer to meld flavors

Assemble the Casserole:

Spread the turkey and sauce mixture evenly on the baked zucchini crust Top generously with mozzarella sprinkle over the last bit of Italian seasoning

Final Bake:

Return casserole to the oven for another 20 minutes Cook until the cheese is melted bubbly and faintly golden Let cool for a few minutes before cutting

Save

The hint of parmesan in the crust reminds me of my grandmother’s eggplant parmigiana The first time I paired it with ground turkey it was a happy accident that turned into our new family tradition

Storage Tips

Store leftovers in a covered container in the fridge for up to four days For best results reheat slices in a toaster oven so the edges crisp up again You can also freeze pieces for up to a month Thaw overnight and warm in the oven to maintain texture

Ingredient Substitutions

If you do not have turkey ground chicken beef or even plant crumbles work just as well No parmesan No problem Swap in grated Romano or a bit more mozzarella If you like extra veggies try adding mushrooms or spinach into the sauce layer

Serving Suggestions

Serve with a crunchy green salad for a complete meal Sometimes I add extra red pepper flakes for adults or pass around a small dish of olives Warm garlic toast on the side is a perfect match for those who are not counting carbs

The History of Veggie Crusts

Zucchini crusts have become a favorite among home cooks partly thanks to the gluten-free movement but also because of their flavor and nutrition This casserole echoes old-school Italian American comfort food while fitting easily into modern diets

Recipe FAQs

→ Can I substitute ground beef or chicken for turkey?

Yes, ground beef or chicken can easily replace turkey. Adjust seasonings as needed based on your meat choice.

→ How do I prevent the casserole from being watery?

Grate and drain zucchini well to remove excess moisture before mixing. Bake the base first to help it firm up.

→ Is it possible to prepare this dish ahead of time?

Absolutely! Prep the zucchini base and turkey marinara in advance. Assemble and bake just before serving.

→ Can this be frozen for later meals?

Yes, allow to cool completely, then wrap portions tightly before freezing. Reheat in the oven for best texture.

→ What cheese alternatives work for dairy-free diets?

Try dairy-free shredded cheese alternatives or increase the amount of vegetables for a lighter version.