Can I make zucchini pizza casserole ahead of time?

Yes. You can assemble it the night before, cover, and refrigerate. Then, bake it fresh the next day. This makes it perfect for meal planning.

How do I keep my zucchini crust from being soggy?

The key is removing as much water as possible from the zucchini. Grate, salt, and squeeze it thoroughly before mixing with other ingredients.

Can I use yellow squash instead of zucchini?

Definitely. Yellow squash offers a similar flavor and texture. However, you may need to adjust baking time slightly because it can hold more moisture.

Is this recipe keto-friendly?

Yes. It’s naturally low in carbs, especially if you use a sugar-free marinara and limit vegetable toppings high in carbs.

Family-Favorite Zucchini Pizza Casserole

Description

This Zucchini Pizza Casserole is a cheesy, low-carb lunch that brings everyone to the table. With a golden zucchini crust, gooey melted cheese, and savory pizza toppings, this dish transforms a simple vegetable into a family favorite. Perfect for busy weekdays, meal prep, or casual family meals, it’s healthy, hearty, and packed with flavor.

Ingredients

Scale

4 cups grated zucchini (about 3 medium zucchini)
2 large eggs, lightly beaten
1 ½ cups shredded mozzarella cheese (divided)
½ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup marinara or tomato sauce
1 cup shredded mozzarella for topping
½ cup sliced turkey or beef pepperoni
½ cup chopped bell peppers
¼ cup sliced olives (optional)
1 teaspoon Italian seasoning

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Instructions

Grate zucchini and place it in a colander. Sprinkle with salt and let sit for 10 minutes, then squeeze out as much liquid as possible using a clean towel.
Preheat oven to 400°F (200°C). Lightly grease or line a 9×13-inch baking dish with parchment paper.
In a bowl, combine drained zucchini, eggs, 1 cup mozzarella, parmesan, garlic powder, onion powder, salt, and pepper. Mix until combined.
Spread mixture evenly in the baking dish, pressing firmly. Bake for 20 minutes or until golden and slightly firm.
Remove from oven, spread marinara sauce over the crust, sprinkle remaining mozzarella, and add toppings pepperoni, bell peppers, and olives. Sprinkle Italian seasoning on top.
Bake again for 20–25 minutes until cheese is melted and bubbly. Let rest for 5–10 minutes before slicing and serving.

Notes

To prevent sogginess, always squeeze excess moisture from zucchini. You can swap toppings to suit your taste try mushrooms, spinach, or feta for a vegetarian twist. For a crispier crust, add almond flour or crushed pork rinds to the mix. This dish is freezer-friendly and great for meal prep.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Lunch
Method: Baked
Cuisine: Low Carb

Nutrition

Serving Size: 1 square
Calories: 290
Sugar: 4g
Sodium: 720mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 20g
Cholesterol: 85mg