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Zucchini Pizza Casserole Recipe

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Discover our Zucchini Pizza Casserole recipe, packed with fresh zucchini, Italian sausage, and a mix of cheeses. Perfect for keto diets!

Ingredients

Scale
  • 4 medium zucchini, grated (approx 4 cups)
  • 2 large eggs, lightly beaten
  • 1/2 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

Find it online: https://elianarecipes.com/zucchini-pizza-casserole-recipe/