Zucchini releases 85% water when salted, which is why most pizza casseroles turn into soggy disasters.
Zucchini Pizza Casserole
Dive into the deliciousness of our Zucchini Pizza Casserole, where you can savor all the gooey goodness of pizza without the carbs! This delightful dish layers tender zucchini with a rich meat sauce and melty mozzarella, all crowned with crispy pepperoni for that perfect bite. It's a crowd-pleasing, Keto-friendly option that will have your family coming back for seconds!
Prep
20
min
Cook
25
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 3 large Zucchini, sliced into 1/4 inch rounds or half-moons
🥩Meat & Seafood(2)
- 1 lb Ground Beef (or Italian Sausage) (454 g)Italian Sausage
- 1/2 cup Pepperoni Slices (120 ml)
🥛Dairy & Eggs(1)
- 2 cups Shredded Mozzarella Cheese (480 ml)
🫙Pantry Staples(1)
- 1 tbsp Olive Oil (15 ml)
🧂Spices & Seasonings(3)
- 1 tsp Garlic Powder (5 ml)
- 1 tsp Dried Oregano (or Italian Seasoning) (5 ml)Italian Seasoning
- Salt and Pepper
🍯Sauces & Condiments(1)
- 2 cups Marinara or Pizza Sauce (no sugar added for low carb) (480 ml)
👨🍳 Instructions
- 1
Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.
- 2
Place the zucchini slices in a colander and sprinkle generously with salt. Let them sit for 15-20 minutes to draw out moisture. Rinse and pat them very dry with paper towels.
- 3
While zucchini sits, heat olive oil in a skillet over medium-high heat. Brown the ground beef/sausage until fully cooked. Drain excess fat.
- 4
Stir the marinara sauce, garlic powder, and oregano into the cooked meat. Simmer for 2-3 minutes.
- 5
To assemble: Spread a thin layer of the meat sauce on the bottom of the baking dish.
- 6
Layer half of the zucchini slices over the sauce. Top with half of the remaining meat sauce and half of the mozzarella cheese.
- 7
Repeat with the remaining zucchini, meat sauce, and mozzarella.
- 8
Arrange the pepperoni slices on top.
- 9
Bake for 20-25 minutes, or until the zucchini is tender-crisp (not mushy) and the cheese is bubbly and golden.
- 10
Let it rest for 10 minutes before serving to allow the sauce to set.
💡 Pro Tips
- ✓Salt zucchini slices with 1 tablespoon of salt per 2 pounds of zucchini and let drain for 30 minutes minimum - zucchini is 95% water and inadequate draining creates a watery casserole that won't set properly.technique1 tbsp salt per 2 lbs zucchini, 30 minutes
- ✓After salting and rinsing, press zucchini slices between paper towels with a heavy pan for 10 minutes to extract remaining moisture - this removes an additional 20-30% of water content.technique10 minutes pressing, 20-30% moisture reduction
- ✓Pre-bake the first layer of zucchini at 400°F for 8-10 minutes before adding sauce to create a moisture barrier and prevent the bottom from becoming soggy.timing8-10 minutes at 400°F
- ✓Use low-moisture mozzarella (45% moisture content) instead of fresh mozzarella (60% moisture) to prevent excess liquid from separating during baking and creating a greasy surface.ingredient45% vs 60% moisture content
- ✓Let the casserole rest for 15 minutes after baking so the proteins in the cheese firm up and the layers set - cutting immediately causes structural collapse.timing15 minutes rest time
Share this recipe
Prep
20
min
Cook
25
min
Serves
6
people
Level
intermediate
Share this recipe
Zucchini releases 85% water when salted, which is why most pizza casseroles turn into soggy disasters.
Zucchini Pizza Casserole
Dive into the deliciousness of our Zucchini Pizza Casserole, where you can savor all the gooey goodness of pizza without the carbs! This delightful dish layers tender zucchini with a rich meat sauce and melty mozzarella, all crowned with crispy pepperoni for that perfect bite. It's a crowd-pleasing, Keto-friendly option that will have your family coming back for seconds!
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 3 large Zucchini, sliced into 1/4 inch rounds or half-moons
🥩Meat & Seafood(2)
- 1 lb Ground Beef (or Italian Sausage) (454 g)Italian Sausage
- 1/2 cup Pepperoni Slices (120 ml)
🥛Dairy & Eggs(1)
- 2 cups Shredded Mozzarella Cheese (480 ml)
🫙Pantry Staples(1)
- 1 tbsp Olive Oil (15 ml)
🧂Spices & Seasonings(3)
- 1 tsp Garlic Powder (5 ml)
- 1 tsp Dried Oregano (or Italian Seasoning) (5 ml)Italian Seasoning
- Salt and Pepper
🍯Sauces & Condiments(1)
- 2 cups Marinara or Pizza Sauce (no sugar added for low carb) (480 ml)
👨🍳 Instructions
- 1
Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.
- 2
Place the zucchini slices in a colander and sprinkle generously with salt. Let them sit for 15-20 minutes to draw out moisture. Rinse and pat them very dry with paper towels.
- 3
While zucchini sits, heat olive oil in a skillet over medium-high heat. Brown the ground beef/sausage until fully cooked. Drain excess fat.
- 4
Stir the marinara sauce, garlic powder, and oregano into the cooked meat. Simmer for 2-3 minutes.
- 5
To assemble: Spread a thin layer of the meat sauce on the bottom of the baking dish.
- 6
Layer half of the zucchini slices over the sauce. Top with half of the remaining meat sauce and half of the mozzarella cheese.
- 7
Repeat with the remaining zucchini, meat sauce, and mozzarella.
- 8
Arrange the pepperoni slices on top.
- 9
Bake for 20-25 minutes, or until the zucchini is tender-crisp (not mushy) and the cheese is bubbly and golden.
- 10
Let it rest for 10 minutes before serving to allow the sauce to set.
💡 Pro Tips
- ✓Salt zucchini slices with 1 tablespoon of salt per 2 pounds of zucchini and let drain for 30 minutes minimum - zucchini is 95% water and inadequate draining creates a watery casserole that won't set properly.technique1 tbsp salt per 2 lbs zucchini, 30 minutes
- ✓After salting and rinsing, press zucchini slices between paper towels with a heavy pan for 10 minutes to extract remaining moisture - this removes an additional 20-30% of water content.technique10 minutes pressing, 20-30% moisture reduction
- ✓Pre-bake the first layer of zucchini at 400°F for 8-10 minutes before adding sauce to create a moisture barrier and prevent the bottom from becoming soggy.timing8-10 minutes at 400°F
- ✓Use low-moisture mozzarella (45% moisture content) instead of fresh mozzarella (60% moisture) to prevent excess liquid from separating during baking and creating a greasy surface.ingredient45% vs 60% moisture content
- ✓Let the casserole rest for 15 minutes after baking so the proteins in the cheese firm up and the layers set - cutting immediately causes structural collapse.timing15 minutes rest time