Are you looking for a delicious, low-carb meal that satisfies your pizza cravings without the guilt? This Zucchini Pizza Casserole is the perfect answer! Packed with fresh vegetables, savory keto Italian sausage, and a blend of cheeses, this dish is sure to become a family favorite. Keep reading to discover how to make this delectable casserole, and don't forget to check out our tips for perfecting your creation.

What is Zucchini Pizza Casserole?
Zucchini Pizza Casserole is a low-carb, keto-friendly dish that combines the flavors of pizza with the nutritious benefits of zucchini. This recipe uses grated zucchini as a base, which replaces traditional pizza dough. The casserole is layered with savory Italian sausage, fresh vegetables, and a rich blend of cheeses, offering a satisfying meal that aligns with keto and low-carb diets.
Ingredients List for Zucchini Pizza Casserole
- 4 medium zucchini, grated (approximately 4 cups)
- 2 large eggs, lightly beaten
- ½ cup fresh grated Parmesan cheese
- 2 cups shredded Italian blend cheese, divided
- 2 teaspoons cracked black pepper
- 4 ounces Colby Jack cheese (1 cup), shredded
- 1 pound keto Italian sausage
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 roma tomatoes, chopped
- 1 tablespoon Italian seasoning blend
- Pink salt, to taste
- 1 (15-ounce) can crushed tomatoes
- Fresh flat-leaf parsley, chopped (for garnish)
Substitutions and Variations
Don't have all the ingredients on hand or prefer a different flavor profile? Here are some substitutions and variations you can try:
- Zucchini: You can substitute grated zucchini with yellow squash or a mix of both for a colorful twist.
- Italian Sausage: Swap the keto Italian sausage with ground turkey or chicken for a leaner option.
- Cheese: Use mozzarella instead of Colby Jack for a more traditional pizza flavor, or try a spicy pepper jack for some heat.
- Vegetables: Feel free to add or replace vegetables based on your preference. Bell peppers, spinach, or olives make great additions.
- Seasoning: Customize the seasoning with basil, oregano, or a sprinkle of red pepper flakes for extra spice.
Step-by-Step Cooking Instructions

How to Cook Zucchini Pizza Casserole: A Step-by-Step Guide
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Zucchini: Grate the zucchini and place it in a colander. Sprinkle with pink salt and let it sit for about 10 minutes to draw out excess moisture. Afterward, squeeze the zucchini in a clean kitchen towel to remove any remaining water.
- Mix the Base: In a large bowl, combine the grated zucchini, beaten eggs, Parmesan cheese, 1 cup of the shredded Italian blend cheese, and cracked black pepper. Mix well until all ingredients are thoroughly combined.
- Bake the Base: Spread the zucchini mixture evenly in a greased baking dish. Bake for 20 minutes or until the base is set and lightly browned.
- Cook the Sausage and Vegetables: While the base is baking, heat a large skillet over medium heat. Add the keto Italian sausage and cook until browned. Remove the sausage from the skillet and set aside. In the same skillet, add the chopped onion and cook until translucent. Add the sliced mushrooms and minced garlic, cooking until the mushrooms are tender.
- Combine Ingredients: Return the sausage to the skillet and stir in the chopped roma tomatoes, Italian seasoning, and crushed tomatoes. Cook for an additional 5 minutes, allowing the flavors to meld together.
- Assemble the Casserole: Spread the sausage and vegetable mixture over the baked zucchini base. Sprinkle with the remaining 1 cup of shredded Italian blend cheese and the Colby Jack cheese.
- Bake Again: Return the casserole to the oven and bake for another 20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh flat-leaf parsley before serving.
Common Mistakes to Avoid
- Skipping the Moisture Removal: Not removing enough moisture from the grated zucchini can result in a watery casserole. Ensure you squeeze out as much liquid as possible.
- Overcooking the Sausage: Overcooked sausage can become tough and dry. Cook just until browned.
- Uneven Layering: Spread the ingredients evenly to ensure every bite has a consistent flavor.
- Undercooking the Base: Make sure the zucchini base is set and slightly browned before adding the toppings to avoid a soggy bottom.
Serving and Presentation Tips
How to Serve Zucchini Pizza Casserole
Serve this casserole hot, straight from the oven. Pair it with a fresh green salad or a side of roasted vegetables for a complete meal. This dish is hearty enough to be a standalone dinner but can also be served as part of a larger spread for gatherings.
Presentation Ideas for Zucchini Pizza Casserole
- Garnish Generously: Fresh parsley or basil leaves not only add a pop of color but also enhance the flavor.
- Use a Cast-Iron Skillet: Baking and serving the casserole in a cast-iron skillet gives it a rustic, homely feel.
- Cheese Pull: When serving, highlight the gooey, melted cheese for an enticing presentation.
Zucchini Pizza Casserole Recipe Tips
- Pre-Shredded Cheese: For best melting results, shred the cheese yourself. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Seasoning: Taste and adjust the seasoning as you go. The pink salt used in the zucchini and the sausage mixture might be sufficient, but adjust to your taste.
- Make Ahead: This casserole can be assembled a day ahead and baked just before serving. This makes it perfect for busy weeknights or entertaining guests.
Frequently Asked Questions (FAQs)
Q: Can I freeze Zucchini Pizza Casserole? A: Yes, you can freeze this casserole. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.
Q: Can I make this casserole vegetarian? A: Absolutely! Simply omit the Italian sausage and add more vegetables like bell peppers, spinach, or olives.
Q: What’s the best way to reheat the casserole? A: For best results, reheat in a 350°F (175°C) oven until warmed through. This helps maintain the texture and flavor better than microwaving.
Q: Can I use different cheeses? A: Yes, feel free to experiment with different cheeses based on your preference. Cheddar, mozzarella, or a spicy cheese like pepper jack can all be great alternatives.
Conclusion
Zucchini Pizza Casserole is a delicious, low-carb alternative to traditional pizza that doesn't compromise on flavor. With its hearty blend of cheeses, savory sausage, and fresh vegetables, this dish is sure to become a staple in your meal rotation. Whether you're following a keto diet or simply looking for a healthy, satisfying meal, this recipe is a must-try. Enjoy the flavors of pizza without the guilt, and don't forget to share this recipe with friends and family who might love it too!
PrintZucchini Pizza Casserole Recipe
Discover our Zucchini Pizza Casserole recipe, packed with fresh zucchini, Italian sausage, and a mix of cheeses. Perfect for keto diets!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 4 medium zucchini, grated (approx 4 cups)
- 2 large eggs, lightly beaten
- ½ cup fresh grated Parmesan cheese
- 2 cups shredded Italian blend cheese, divided
- 2 teaspoons cracked black pepper
- 4 ounces Colby Jack cheese (1 cup), shredded
- 1 pound keto Italian sausage
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 roma tomatoes, chopped
- 1 tablespoon Italian seasoning blend
- Pink salt, to taste
- 1 (15-ounce) can crushed tomatoes
- Fresh flat-leaf parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Grate the zucchini and squeeze out excess moisture.
- In a large bowl, combine grated zucchini, beaten eggs, Parmesan cheese, 1 cup shredded Italian cheese, and black pepper.
- Press the mixture into the bottom of a greased 9x13-inch baking dish to form a crust. Bake for 20 minutes or until set.
- Meanwhile, cook the Italian sausage in a skillet over medium heat until browned. Add chopped onion, sliced mushrooms, and minced garlic. Cook until vegetables are tender.
- Spread the sausage mixture over the baked zucchini crust.
- Top with chopped roma tomatoes, Italian seasoning blend, pink salt, and crushed tomatoes.
- Sprinkle the remaining 1 cup shredded Italian cheese and shredded Colby Jack cheese on top.
- Bake for an additional 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped fresh flat-leaf parsley before serving.
Notes
- Ensure to squeeze out excess moisture from zucchini to avoid a soggy crust.
- Adjust seasoning according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 740mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 85mg
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