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This zucchini pizza casserole delivers all the flavors of your favorite pizza but with a nutrient-packed zucchini crust instead of traditional dough. The combination of savory meat sauce and melty cheese creates a comforting dish that satisfies pizza cravings while keeping carbs in check.
I first created this recipe when my garden exploded with zucchini and my family was growing tired of zucchini bread. It quickly became a requested favorite that even my vegetable-skeptical nephew devours without complaint.
Ingredients
- Zucchini: forms the foundation of our crust providing moisture and a neutral canvas for toppings
- Eggs: act as the binding agent that helps hold our zucchini crust together
- Parmesan cheese: adds saltiness and structure to the crust while enhancing flavor
- Ground turkey: offers lean protein but can be substituted with your protein of choice
- Bell pepper: brings natural sweetness and vitamin C look for ones with vibrant color
- Yellow onion: creates a flavor foundation for the sauce select firm onions without soft spots
- Garlic: infuses aromatic depth choose fresh cloves over pre-minced for best flavor
- Marinara sauce: provides classic pizza flavor use a quality brand without added sugar
- Mozzarella cheese: creates that essential stretchy pizza texture fresh shredded melts better than pre-packaged
- Italian seasoning: incorporates classic herbs that define pizza flavor
Step-by-Step Instructions
- Prepare the Zucchini:
- Grate the zucchini using the large holes of a box grater. This ensures the perfect texture for the crust. Place the grated zucchini in a colander set over a bowl or sink. Using the back of a wooden spoon press firmly to remove as much moisture as possible. This critical step prevents a soggy crust. You should extract at least half a cup of liquid.
- Create the Crust:
- Combine the drained zucchini, eggs, parmesan cheese, black pepper, onion powder, and one teaspoon of Italian seasoning in a large mixing bowl. Mix thoroughly until everything is evenly incorporated. The mixture should be moist but not watery. Spread this mixture evenly into a greased 9x13 baking dish, pressing it down firmly to create a compact even layer. Bake at 400°F for 20 minutes until the edges begin to turn golden and the center is set.
- Prepare the Topping:
- While the crust bakes, heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until the vegetables soften and the onion becomes translucent, about 5 minutes. Add the minced garlic and cook for just one minute until fragrant but not browned. Add the ground turkey, breaking it up with a wooden spoon as it cooks. Continue cooking until the meat is completely browned with no pink remaining, about 7 minutes. Stir in the marinara sauce and one teaspoon of Italian seasoning, allowing the mixture to simmer for 2 minutes to marry the flavors.
- Assemble and Bake:
- Remove the partially baked zucchini crust from the oven. Carefully spread the meat sauce mixture evenly over the crust, extending it all the way to the edges. Sprinkle the shredded mozzarella cheese on top, creating an even layer. Finish with a light dusting of the remaining Italian seasoning. Return the casserole to the oven and bake for an additional 20 minutes until the cheese is melted completely and begins to bubble with golden spots appearing. Allow the casserole to rest for 5 minutes before slicing for cleaner portions.
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The fresh zucchini truly transforms in this recipe. My grandmother who swore she disliked zucchini in any form requested the recipe after her first bite at our family gathering. She now makes it regularly proving that sometimes vegetables just need the right preparation to shine.
Make Ahead Options
This casserole works wonderfully as a make-ahead meal. You can prepare the entire dish up to the final baking step, cover tightly, and refrigerate for up to 48 hours. When ready to serve, simply bake as directed, adding 5 to 10 minutes to the cooking time since you're starting with a cold dish. For busy weeknights, I often prepare this on Sunday then bake it fresh on Tuesday for a homemade meal with minimal effort.
Smart Substitutions
The beauty of this recipe lies in its flexibility. Ground beef, ground chicken, or even plant-based crumbles work perfectly in place of turkey. Not a fan of bell peppers? Try mushrooms, olives, or any traditional pizza toppings you enjoy. For a vegetarian version, simply omit the meat and double the vegetables. Those following a dairy-free diet can use nutritional yeast in the crust and a quality dairy-free mozzarella substitute for topping.
Serving Suggestions
While this casserole stands beautifully on its own, I love pairing it with a simple arugula salad dressed with olive oil and lemon juice. The peppery greens complement the rich flavors of the casserole. For those not watching carbs, a side of garlic bread makes for happy dinner companions. Leftovers make an excellent lunch the next day, either reheated or even enjoyed cold straight from the refrigerator, which my teenage son claims is the best way to eat it.
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Frequently Asked Questions
- → How do I drain excess moisture from zucchini?
Grate the zucchini and place it in a colander. Use the back of a spoon to press out as much water as possible before mixing it into the dish.
- → Can I use a different type of meat?
Yes! Ground beef, chicken, or even plant-based alternatives can be substituted for the ground turkey in this casserole.
- → What kind of cheese works best for this dish?
Mozzarella is ideal for its melting ability, but you can experiment with cheddar or a cheese blend to suit your taste.
- → Can I prepare this dish ahead of time?
Yes! You can assemble the casserole, cover it, and store it in the fridge for up to 24 hours before baking.
- → How can I make this dish even lower in carbs?
Ensure that the marinara sauce you use has no added sugar, or make your own sauce at home for a carb-conscious option.