Zucchini Pizza Casserole
A low-carb, gluten-free dinner with a crispy egg-and-cheese zucchini crust topped with hearty meat sauce and bubbling melted cheese. Tastes just like pizza night.
Ingredients
Zucchini Crust
- 4 cups zucchini unpeeled and shredded
- 1/2 tsp salt to draw out moisture
- 2 large eggs
- 1/2 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded, for crust
- 1/2 cup cheddar cheese shredded, for crust
Meat Sauce & Topping
- 1 lb ground beef 90% lean recommended
- 1/2 cup white onion chopped
- 2 cloves garlic minced
- 1 can (15 oz) tomato sauce or marinara Italian-style recommended
- 1 cup mozzarella cheese shredded, for topping
- 1/2 cup cheddar cheese shredded, for topping
Instructions
- Place shredded zucchini in a colander over the sink. Sprinkle with salt, toss gently, and let sit for 10 minutes. Transfer to a clean kitchen towel and squeeze firmly until no more liquid comes out. Repeat if needed.
- Preheat oven to 400°F (200°C). Grease a 13x9-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the drained zucchini, eggs, Parmesan, and half the mozzarella and cheddar. Mix until evenly combined.
- Press the zucchini mixture evenly into the prepared baking dish, spreading it all the way to the edges. Bake for 20 minutes until set and lightly golden at the edges.
- While the crust bakes, cook the ground beef and chopped onion in a large skillet over medium heat, breaking the meat apart, until no pink remains — about 8 to 10 minutes. Drain excess fat.
- Add the minced garlic and cook for 1 minute, stirring constantly. Pour in the tomato sauce or marinara, stir to combine, and simmer for 2 to 3 minutes until slightly thickened.
- Spoon the meat sauce evenly over the baked zucchini crust. Scatter the remaining mozzarella and cheddar over the top.
- Return the dish to the oven and bake for another 20 minutes, until the cheese is fully melted, golden, and bubbling.
- Remove from the oven and let rest for 5 minutes before slicing into 8 portions. Serve directly from the dish.
Notes
Squeeze the zucchini as dry as possible — this is the most important step for a firm, non-soggy crust. Two rounds of squeezing is not too much.
Freshly shredded mozzarella and cheddar melt far better than pre-shredded bags, which contain anti-caking agents.
Protein swaps: Italian sausage, ground turkey, or skip the meat entirely for a vegetarian version. Extra toppings like sliced olives, bell peppers, mushrooms, or jalapeños can be layered on top of the sauce before adding cheese.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to keep the crust crispy. Freezes well — thaw overnight in the fridge and reheat uncovered at 350°F until warmed through.