Zucchini Pizza Casserole (Print version)
A cheesy Zucchini Pizza Casserole with a shredded zucchini crust, pizza sauce, mozzarella, pepperoni, and peppers.
# Ingredients:
For the zucchini crust
01 -
4 cups (560 g) shredded zucchini, from about 3 medium zucchini
02 -
1 teaspoon kosher salt, divided
03 -
4 large eggs, lightly beaten
04 -
1/2 cup (50 g) grated Parmesan cheese
05 -
1/3 cup (35 g) almond flour
06 -
1/4 cup (35 g) finely chopped onion
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon black pepper
10 -
Cooking spray or 1 teaspoon olive oil for the pan
For the pizza topping
11 -
1 cup (240 ml) thick marinara or pizza sauce
12 -
1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
13 -
2 oz (56 g) pepperoni slices
14 -
1/2 cup (75 g) thinly sliced green bell pepper
15 -
2 tablespoons chopped fresh basil
# Instructions:
01 -
Heat the oven to 400°F. Toss the shredded zucchini with 1/2 teaspoon salt and let it stand for 10 minutes. Wrap it in a clean kitchen towel and squeeze out as much liquid as possible.
02 -
In a large bowl, combine the squeezed zucchini, eggs, Parmesan, almond flour, onion, oregano, garlic powder, pepper, and remaining 1/2 teaspoon salt.
03 -
Grease a 9-by-13-inch baking dish. Press the zucchini mixture into an even layer and bake for 28-32 minutes, until set and lightly browned at the edges.
04 -
Spread the marinara over the hot zucchini crust. Top with mozzarella, pepperoni, and sliced green bell pepper.
05 -
Return the casserole to the oven and bake for 12-15 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes if you want darker pepperoni edges.
06 -
Let the casserole rest for 8-10 minutes. Sprinkle with fresh basil, then slice into 6 portions and serve warm.
# Good to know:
01 -
Squeeze the zucchini very well for the firmest crust.
02 -
Use a thick marinara so the top does not make the crust watery.
03 -
Let the casserole rest before slicing for cleaner pieces.