Description
Craving pizza but keeping it low-carb? This zucchini pizza casserole hits the spot! It’s loaded with veggies, packed with flavor, and delivers all the cheesy, saucy goodness of traditional pizza — without the crust. A satisfying weeknight win for gluten-free and low-carb eaters alike.
Ingredients
4 medium zucchini, shredded & drained
1 bell pepper, chopped
1 yellow onion, chopped
4 cloves garlic, minced
1 tbsp olive oil
2 eggs
1 lb ground turkey
2 cups marinara sauce
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tbsp Italian seasoning, divided
½ tsp black pepper
½ tsp onion powder
Instructions
Prep Zucchini: Shred zucchini, then squeeze out excess moisture using a towel.
Cook Veggies: Sauté onion, bell pepper, and garlic in olive oil until soft. Add shredded zucchini and cook 5 mins more. Let cool slightly.
Build Base: Mix sautéed veggies with eggs, ½ tbsp Italian seasoning, pepper, and onion powder. Press into a greased baking dish and bake at 400°F (200°C) for 20 minutes.
Cook Turkey: In the same pan, cook ground turkey until browned. Stir in marinara and remaining seasoning.
Assemble: Spread turkey mixture over baked zucchini base. Top with mozzarella and Parmesan.
Bake Again: Return to oven and bake for another 15–20 minutes, until bubbly and golden.
Cool Slightly & Serve: Slice and enjoy warm — it’s like pizza in a pan!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 290/serving
- Fat: 17g/serving
- Carbohydrates: 9g/serving
- Fiber: 2g/serving
- Protein: 24g/serving