A low carb, healthy and delicious zucchini pizza casserole. All made in one dish with minimal effort it's a great way to serve a comforting dinner on busy weeknights!
4cups“zoodles”zucchini noodles (I used about 3 small zucchinis)*
½teaspoonsalt
2eggs
½cupgrated Parmesan cheese
2cupsshredded mozzarella cheesedivided
1cupshredded cheddar cheesedivided
14ouncespizza sauce
15slicesturkey pepperoni
Instructions
Preheat oven to 400F (200C). Spray a 13x9-inch baking dish with cooking spray and set aside.
Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini.
In the prepared dish, combine zucchini, eggs, Parmesan cheese, 1 cup of mozzarella cheese, and ½ cup of cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then press the mixture into the baking dish like a crust.
Bake for 20 minutes.
Top cooked zucchini with pizza sauce, pepperoni, and remaining cheese.
Bake for another 15 minutes, or until heated through and cheese is melted.
*If you don’t have a spiralizer, or if you want a shortcut, you can purchase zucchini noodles in the produce section at a lot of grocery stores. Alternatively, you can use about 4 cups of grated zucchini.
Notes
*If you don’t have a spiralizer, or if you want a shortcut, you can purchase zucchini noodles in the produce section at a lot of grocery stores. Alternatively, you can use about 4 cups of grated zucchini.Recipe adapted from Taste of Home.