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Zucchini Pizza Casserole: Your New Favorite Low-Carb Comfort Food

A hearty low-carb casserole with layers of zucchini, savory meat sauce, and melted cheese baked until bubbly and golden.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the zucchini layers
  • 3 medium zucchini sliced into thin rounds
  • 1 teaspoon salt for drawing out moisture
For the meat sauce
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 pound ground beef or Italian sausage
  • 2 cups marinara or pizza sauce
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
For the cheese topping
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons fresh parsley or basil chopped, for garnish

Equipment

  • 1 9x13-inch baking dish lightly greased
  • 1 Large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 mixing spoon
  • 1 paper towels for drying zucchini

Method
 

  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Slice the zucchini into thin rounds. Spread the slices on paper towels or clean kitchen towels, sprinkle with salt, and let sit for 10 to 15 minutes to release excess moisture.
  3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4 minutes.
  4. Add the garlic and cook for 30 seconds, then add the ground beef or sausage. Cook until browned, breaking it up as it cooks. Drain excess grease if needed.
  5. Stir the marinara, Italian seasoning, and black pepper into the skillet. Simmer for 5 minutes until slightly thickened.
  6. Pat the zucchini slices very dry.
  7. Layer one-third of the zucchini slices in the bottom of the prepared baking dish. Top with one-third of the meat sauce, one-third of the mozzarella, and a little Parmesan.
  8. Repeat the layers two more times, finishing with the remaining cheese on top.
  9. Bake uncovered for 30 to 35 minutes, until bubbling and golden on top.
  10. Let the casserole rest for 10 minutes before slicing. Garnish with chopped parsley or basil and serve warm.

Notes

Salt and dry the zucchini well for the best texture. A thicker marinara works best. Ground turkey can be used instead of beef for a leaner version. Let the casserole rest before slicing so the layers set.