If you’re looking for a low-carb comfort food that satisfies pizza cravings without the guilt, this Zucchini Pizza Casserole is the answer. With a base of grated zucchini acting as the “crust,” layered with savory meat, marinara, gooey mozzarella, and your favorite pizza toppings — it’s everything you love about pizza in a cheesy, forkable casserole.
Whether you’re cutting carbs, sneaking in extra veggies, or simply want a new way to enjoy zucchini season, this dish is perfect for weeknight dinners, meal prep, or feeding picky eaters. It’s hearty, rich, and endlessly customizable.
Ingredients Overview: What You’ll Need
For the Zucchini “Crust”:
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Zucchini (Fresh, Grated): Acts as the base layer. Once drained and baked, it forms a crust-like foundation.
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Eggs: Help bind the zucchini into a firm, sliceable layer.
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Shredded Cheese (Mozzarella + Parmesan): Adds structure, flavor, and that golden, crispy finish.
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Garlic Powder & Italian Seasoning: Boost flavor in the veggie layer.
For the Toppings:
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Ground Beef or Sausage: Adds hearty, savory flavor. Turkey or plant-based alternatives also work well.
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Marinara or Pizza Sauce: Choose a lower-sugar variety for a more keto-friendly version.
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Shredded Mozzarella: Melts to perfection and gives that classic pizza appeal.
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Your Favorite Pizza Toppings: Pepperoni, mushrooms, olives, bell peppers, onions — get creative.
Step-by-Step Instructions: From Grate to Great
1. Prep the Zucchini
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Grate 4 cups zucchini (about 2 large zucchini).
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Place in a colander, sprinkle with 1 teaspoon salt, and let sit for 10–15 minutes.
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Wrap zucchini in a clean towel and squeeze out as much moisture as possible. This step is crucial for preventing a soggy casserole.
2. Make the Zucchini Crust
In a large bowl, mix:
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Drained zucchini
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2 eggs
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1 cup shredded mozzarella
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¼ cup grated Parmesan
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½ teaspoon garlic powder
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1 teaspoon Italian seasoning
Press the mixture evenly into a greased 9×13-inch baking dish.
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Bake at 400°F (200°C) for 20 minutes until lightly golden and set.
3. Prepare the Meat Layer
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While the crust bakes, brown 1 lb ground beef or sausage in a skillet over medium heat.
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Drain excess fat, then stir in 1½ cups marinara or pizza sauce.
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Simmer for 5 minutes to marry the flavors.
4. Assemble the Casserole
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Remove crust from oven and spread meat sauce evenly over the top.
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Sprinkle with 1½ to 2 cups shredded mozzarella.
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Top with your favorite pizza toppings: pepperoni, mushrooms, olives, etc.
5. Final Bake
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Return casserole to the oven and bake 15–20 minutes, until cheese is melted and bubbly.
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Optional: Broil for 2–3 minutes to brown the top.
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Let cool for 5–10 minutes before slicing.
Tips, Variations & Substitutions
Tips for Success:
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Don’t skip squeezing the zucchini. Removing moisture ensures a firm crust and prevents sogginess.
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Use pre-shredded cheese sparingly. Freshly shredded cheese melts better and doesn’t contain anti-caking agents.
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Let it rest before slicing. This helps the layers set for cleaner portions.
Fun Variations:
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Meat Lovers: Add cooked bacon, ham, or pepperoni slices with the beef layer.
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Veggie Supreme: Sauté mushrooms, onions, and peppers before layering.
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Hawaiian: Use Canadian bacon and pineapple (if you’re team pineapple on pizza!).
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Spicy Kick: Add jalapeños or crushed red pepper flakes to the meat layer.
Dietary Substitutions:
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Keto-Friendly: Use a no-sugar-added marinara and high-fat meats like Italian sausage.
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Vegetarian: Skip the meat and use sautéed mushrooms or plant-based crumbles.
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Dairy-Free: Use dairy-free cheese alternatives and check your sauce for added dairy.
Serving Ideas & Occasions
This zucchini pizza casserole is so versatile, it fits nearly any meal plan or event:
Perfect For:
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Low-Carb Family Dinners: A lighter pizza night option.
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Meal Prep: Makes 6–8 servings and reheats perfectly.
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Potlucks or Game Nights: Crowd-pleaser with endless topping combinations.
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Zucchini Season: A great way to use up garden zucchini.
What to Serve With:
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Crisp green salad with vinaigrette
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Roasted broccoli or cauliflower
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Garlic Parmesan green beans
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Keto-friendly garlic bread
Nutritional & Health Notes
This dish is packed with flavor and filling ingredients, but remains low in carbs and gluten-free.
Nutritional Highlights:
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Zucchini: High in fiber and vitamin C, with very few calories.
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Protein-Packed: Meat and cheese make this dish satisfying and macro-balanced.
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Gluten-Free: No flour or bread needed.
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Low-Carb: Especially when made with keto marinara and minimal toppings.
Lightening Tips:
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Use ground turkey instead of beef.
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Swap some of the cheese for low-fat varieties.
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Use extra vegetables as toppings to boost fiber and volume.
Frequently Asked Questions (FAQs)
1. Can I freeze zucchini pizza casserole?
Yes! Bake it fully, let it cool, then portion and freeze in airtight containers. Reheat in the oven or microwave. The texture may be softer, but the flavor holds up.
2. Can I make this ahead of time?
Absolutely. You can prep and bake the crust a day ahead, store it in the fridge, then assemble and bake the toppings when ready to serve.
3. Why is my zucchini crust watery?
Too much moisture! Make sure to salt, rest, and wring out the zucchini thoroughly before baking. You can also add a tablespoon of almond flour or coconut flour to absorb any extra liquid.
4. Can I make this dairy-free?
Yes. Use dairy-free cheese and check that your sauce is dairy-free. Coconut yogurt can replace Parmesan in the crust if needed.
5. How long does it keep in the fridge?
Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.
6. What’s the best way to shred zucchini?
Use a box grater for coarse shreds, or a food processor with a shredding attachment for faster prep.
7. Can I use yellow squash instead?
Yes! Yellow squash has a similar texture and moisture level. Just follow the same salting and draining process as you would for zucchini.