Zucchini Pizza Casserole Low-Carb (Print)

Cheesy zucchini casserole with turkey, veggies, and classic marinara—low-carb and gluten-free comfort food.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 bell pepper, chopped
03 - 1 yellow onion, chopped
04 - 4 cloves garlic, minced

→ Seasonings

05 - 1 tablespoon Italian seasoning, divided
06 - ½ teaspoon black pepper
07 - ½ teaspoon onion powder

→ Dairy

08 - 2 cups mozzarella cheese, shredded
09 - ¼ cup parmesan cheese, grated

→ Proteins

10 - 2 eggs
11 - 1 lb ground turkey

→ Others

12 - 1 tablespoon olive oil
13 - 2 cups marinara sauce

# How to Make It:

01 - Preheat oven to 400°F (200°C).
02 - Grate the zucchini, place it in a colander, and drain excess moisture with the back of a spoon.
03 - In a mixing bowl, combine the zucchini, eggs, parmesan cheese, black pepper, onion powder, and 1 teaspoon of Italian seasoning.
04 - Press the mixture into a lightly greased 9x13-inch baking dish and bake for 20 minutes.
05 - Heat olive oil in a large skillet over medium heat. Saute the onion and bell pepper until soft and the onion is translucent.
06 - Add the garlic and cook for another minute. Add the ground turkey and cook thoroughly.
07 - Stir in the marinara sauce and 1 teaspoon of Italian seasoning.
08 - Remove the zucchini crust from the oven and spread the sauce mixture evenly on top.
09 - Sprinkle on the mozzarella cheese and the remaining 1 teaspoon of Italian seasoning. Bake for an additional 20 minutes.

# Additional Notes:

01 - Four medium zucchini will produce 4 cups of grated zucchini (firmly pack in the measuring cup).
02 - Red bell peppers are a better source of beta carotene and vitamin C compared to green bell peppers.

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