Description
Hearty zucchini pizza casserole delivers comfort with Italian-inspired flavors, blending garden-fresh vegetables and cheesy goodness. Packed with protein and low-carb charm, this dish promises a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound keto Italian sausage
- 4 medium zucchini, grated (approx 4 cups)
- 2 large eggs
- 12 cup fresh grated Parmesan cheese
Cheese Ingredients:
- 2 cups shredded Italian blend cheese, divided
- 4 ounces (1 cup) Colby Jack cheese, shredded
Vegetable and Seasoning Ingredients:
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 roma tomatoes, chopped
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning blend
- 2 teaspoons cracked black pepper
- Pink salt, to taste
- Fresh flat-leaf parsley, chopped (for garnish)
Instructions
- Prepare the oven at 375F (190C) for optimal cooking temperature.
- Grate zucchini thoroughly, then vigorously remove excess moisture using a clean kitchen towel or cheesecloth.
- Create a savory base by mixing grated zucchini, beaten eggs, Parmesan cheese, Italian cheese blend, and black pepper in a large mixing bowl.
- Spread the zucchini mixture evenly into a greased 9×13-inch baking dish, pressing firmly to form a consistent crust. Bake for 20 minutes until the base sets and edges turn slightly golden.
- While the crust bakes, brown Italian sausage in a skillet over medium heat, breaking it into small crumbles for even cooking.
- Add chopped onions, sliced mushrooms, and minced garlic to the sausage, sautéing until vegetables become tender and fragrant.
- Distribute the sautéed sausage and vegetable mixture uniformly over the baked zucchini crust.
- Layer chopped roma tomatoes across the surface, then sprinkle Italian seasoning, pink salt, and crushed tomatoes for enhanced flavor profile.
- Generously cover the casserole with remaining Italian cheese and Colby Jack cheese, ensuring complete coverage.
- Return the casserole to the oven, baking for 20-25 minutes until cheese melts completely and develops a golden, bubbly texture.
- Remove from oven and garnish with freshly chopped flat-leaf parsley for a vibrant finishing touch before serving.
Notes
- Squeeze out zucchini moisture completely to prevent a soggy crust, using a clean kitchen towel or cheesecloth for best results.
- Substitute Italian sausage with ground turkey or plant-based crumbles for a lighter, leaner protein option that still packs incredible flavor.
- Experiment with different cheese blends like mozzarella and provolone to customize the casserole’s taste and create a unique culinary experience.
- Add red pepper flakes or extra herbs like basil and oregano for a bolder, more intense Mediterranean-inspired profile that elevates the entire dish.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg