Zucchini Pizza Casserole | Low-Carb & Gluten-Free Recipe

If you’re craving everything you love about pizza—bubbly cheese, savory sauce, hearty toppings—but want to keep it light, Zucchini Pizza Casserole | Low-Carb & Gluten-Free is about to become your new obsession! This comforting casserole swaps out carb-heavy dough for a flavorful zucchini crust, packs in vibrant vegetables, and keeps things wholesome without sacrificing any of the pizza magic. It’s cheesy, saucy, and brimming with fresh flavor; you won’t believe how easily it fits into a busy weeknight or how everyone at the table will ask for seconds.

Ingredients You’ll Need

One of the greatest joys of this Zucchini Pizza Casserole | Low-Carb & Gluten-Free recipe is how every ingredient plays a starring role. Each item is handpicked to maximize flavor, add the perfect texture, and keep the dish colorful and inviting. Let’s break down why each component matters:

• Zucchini: This is the ultimate low-carb hero, lending moisture and a tender bite to your “crust.”
• Bell Pepper (chopped): Brings bright color and natural sweetness for irresistible flavor pockets throughout the casserole.
• Yellow Onion (chopped): Gives subtle sweetness and a classic depth that ties the savory elements together.
• Garlic (minced): Adds a punch of aroma and zest that no pizza-inspired dish should be without.
• Olive Oil: Lightly sautés your veggies and carries all those flavors beautifully.
• Eggs: Act as a binder for the zucchini crust, helping everything hold together when sliced.
• Turkey (ground): A lighter protein choice, it makes the casserole hearty and satisfying without weighing it down.
• Marinara Sauce: Delivers that essential, tangy tomato flavor—feel free to use your favorite jar!
• Mozzarella Cheese (shredded): Melts into gooey perfection for that classic pizza cheese pull.
• Parmesan Cheese (grated): Adds salty umami to your crust and a little golden color on top.
• Italian Seasoning (divided): Layers in signature herby notes of oregano, basil, and thyme.
• Black Pepper: Rounds out the casserole with just a hint of gentle heat.
• Onion Powder: Enhances the “crust” by deepening its savory flavor.

How to Make Zucchini Pizza Casserole | Low-Carb & Gluten-Free

Step 1: Prep and Preheat

Heat your oven to 400 degrees. This is a golden rule for any pizza-inspired bake—starting off with a hot oven ensures the zucchini crust begins to crisp up beautifully and the cheese melts perfectly later on.

Step 2: Grate and Drain the Zucchini

Grab your zucchini and grate it (using a box grater or food processor). Place all the zucchini into a colander over the sink and, using the back of a spoon, press out as much moisture as possible. This step is key! Too much water will make your “crust” soggy—taking a few extra minutes here makes all the difference.

Step 3: Mix the Crust Ingredients

In a large mixing bowl, combine your well-drained zucchini with eggs, parmesan cheese, black pepper, onion powder, and 1 teaspoon of the Italian seasoning. Stir well until everything is evenly coated and you’ve got a vibrant, speckled mixture ready for the pan.

Step 4: Form and Bake the Zucchini Crust

Lightly grease a 9×13 baking pan, then press your zucchini mixture in to form an even crust layer. Bake this for 20 minutes. The kitchen will start to smell amazing already, and you’ll see the edges just begin to brown.

Step 5: Sauté the Veggies

While your crust bakes, heat the olive oil in a skillet over medium heat. Sauté your chopped bell pepper and onion for about five minutes until soft and slightly translucent. This step builds a foundation of sweet, savory flavor that makes every bite pop.

Step 6: Add the Garlic

Sprinkle the minced garlic over the sautéed veggies and cook for another minute, stirring constantly. The garlic will finish mellowing out and infuse the base with its unmistakable aroma.

Step 7: Brown the Turkey and Stir in Sauce

Add the ground turkey directly to your skillet, breaking it up and cooking until there’s no pink left. Stir in the marinara sauce and 1 teaspoon of Italian seasoning. The sauce bubbles just enough to coat everything—imagine your favorite pizza toppings coming together in one glorious layer.

Step 8: Assemble the Casserole

Remove your golden zucchini crust from the oven. Evenly spread the turkey and veggie sauce mixture over the top, making sure each bite will have a bit of everything.

Step 9: Top with Cheese and Bake Again

Sprinkle the mozzarella cheese generously on top, along with the remaining teaspoon of Italian seasoning. Slide it back into the oven for another 20 minutes until the cheese is bubbly and golden. Let it cool for a few minutes before slicing—then get ready for “pizza night” reimagined!

How to Serve Zucchini Pizza Casserole | Low-Carb & Gluten-Free

Garnishes

A fresh finish makes all the difference. Sprinkle freshly chopped basil or flat-leaf parsley across the top for a fragrant, colorful burst. A dusting of extra grated parmesan adds that irresistible savory punch. If you love a little heat, a light pinch of red pepper flakes never hurts.

Side Dishes

Pairing is half the fun! Serve your Zucchini Pizza Casserole | Low-Carb & Gluten-Free with a crisp Caesar salad, or pair it with roasted broccolini or green beans for extra crunch and color. Garlic bread—for those who aren’t counting carbs—also makes an indulgent, classic side.

Creative Ways to Present

For party-style serving, let the casserole cool a bit, then cut into bite-sized squares and spear each with a cute toothpick or small skewer. Or, scoop individual portions into ramekins and sprinkle each with extra cheese before a quick broil, for a personal pizza casserole moment! Leftovers also make a fantastic “pizza for breakfast” option with a fried egg on top.

Make Ahead and Storage

Storing Leftovers

Store any leftover Zucchini Pizza Casserole | Low-Carb & Gluten-Free tightly covered in the refrigerator for up to 4 days. The flavors deepen overnight and it reheats beautifully, making it a meal prep superstar for the week ahead.

Freezing

Yes, you can freeze this dish! Once cooled, slice into portions, wrap tightly, and freeze for up to two months. For best results, thaw overnight in the fridge before reheating, as this helps the casserole keep its texture.

Reheating

To bring that just-baked taste back, reheat portions uncovered in a 350-degree oven until warmed through, about 15 minutes. The cheese gets all melty again, and the zucchini “crust” keeps everything cozy. You can also microwave individual slices for a quick lunch.

FAQs

Can I make Zucchini Pizza Casserole | Low-Carb & Gluten-Free vegetarian?

Absolutely! Swap the ground turkey for sautéed mushrooms or your favorite plant-based protein to create a vegetarian-friendly version that’s just as hearty and delicious.

Why do I need to drain the zucchini so much?

Zucchini is packed with water, and not squeezing it out would make your crust soggy instead of sturdy. Taking the time to press out the excess moisture means you’ll get a firm, sliceable base every time.

What other toppings can I add?

Go wild! Try sliced olives, pepperoni, sun-dried tomatoes, or even a handful of spinach layered with the sauce. Just keep the toppings relatively dry to avoid too much extra moisture.

Can I use a different cheese?

Yes—while mozzarella gives classic pizza vibes, sharp cheddar or provolone both melt beautifully. Adding a touch of smoked gouda can bring a twist to your Zucchini Pizza Casserole | Low-Carb & Gluten-Free.

Is this casserole good for meal prep?

It’s one of the best! Zucchini Pizza Casserole | Low-Carb & Gluten-Free slices easily, stores well, and reheats like a dream, making it a fantastic meal prep staple for lunch or dinner all week long.

Final Thoughts

Whether you’re looking for a simple weeknight dinner, a meal prep hero, or just a delicious way to enjoy your veggies, Zucchini Pizza Casserole | Low-Carb & Gluten-Free deserves a spot in your regular rotation. Give it a try—your tastebuds (and your family) will thank you!

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