Zucchini Pizza Casserole
This casserole is a delicious and healthy way to enjoy all the flavors of pizza in a lighter dish. The zucchini crust is gluten-free and packed with nutrients, while the cheesy toppings satisfy your pizza cravings.
Ingredients:
- 4 cups shredded zucchini (about 2 medium zucchinis)
- 2 large eggs, lightly beaten
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can crushed tomatoes
- ½ cup chopped onion (optional)
- 1 clove garlic, minced (optional)
- Toppings of your choice ( pepperoni, sausage, peppers, mushrooms, olives, etc.)
- Extra mozzarella cheese, for topping
Cooking Guide:
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Prepare the zucchini: In a large bowl, grate the zucchini using the coarse side of a box grater. Sprinkle the grated zucchini with salt and let it sit for 10 minutes. This will draw out excess moisture.
- Drain the zucchini: Using a colander, squeeze out as much liquid as possible from the zucchini. You can also use a clean kitchen towel to wring out the moisture.
- Make the zucchini base: In the same bowl, combine the zucchini, eggs, Parmesan cheese, mozzarella cheese, Italian seasoning, salt, and pepper. Mix well.
- Bake the zucchini crust: Press the zucchini mixture evenly into the prepared baking dish. Bake for 20 minutes.
- Prepare the sauce (optional): While the zucchini crust is baking, heat a pan over medium heat. Add olive oil (optional) and saute the onion and garlic (if using) until softened. Add the crushed tomatoes and simmer for 5 minutes. Season with salt and pepper to taste.
- Assemble the casserole: Take the baked zucchini crust out of the oven. Spread the tomato sauce (if using) evenly over the top. Arrange your desired toppings on the sauce.
- Final bake: Sprinkle the top with extra mozzarella cheese. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Let cool and serve: Let the casserole cool for a few minutes before slicing and serving.
Tips:
- For a vegetarian option, skip the meat toppings and add roasted vegetables like peppers, zucchini, or eggplant.
- To make the dish ahead of time, bake the zucchini crust according to the instructions. Let it cool completely, then cover and refrigerate for up to 24 hours. Assemble the casserole with toppings and sauce before baking again.
- If you don’t have fresh zucchini, you can use thawed and drained frozen shredded zucchini.
- You can use any type of cheese you like for the topping. Cheddar, provolone, or Monterey Jack cheese would all work well.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Enjoy your delicious and healthy Zucchini Pizza Casserole!
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