Zucchini Pizza Casserole (Keto & Gluten-Free)
This Zucchini Pizza Casserole is an easy to make low-carb, keto, and gluten-free dinner full of delicious pizza goodness!
Equipment
Ingredients
- 4 medium zucchini grated (approx 4 cups)
- 2 large eggs lightly beaten
- 1/2 cup Fresh grated Parmesan cheese
- 2 cups shredded Italian blend cheese divided
- 2 teaspoons cracked black pepper
- 4 ounces Colby Jack cheese (1 cup) shredded
- 1 pound keto Italian sausage
- 1 medium onion chopped
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 2 roma tomatoes chopped
- 1 tablespoon Italian seasoning blend
- pink salt
- 1 (15-ounce) can crushed tomatoes
- fresh flat-leaf parsley chopped (for garnish)
Instructions
- Place zucchini in a strainer over a bowl. Sprinkle with salt 1/2 teaspoon salt. Mix in the salt and stand for 15 minutes. Using a clean dish towel, wring out as much moisture as possible.
- Preheat oven to 400 degrees F.
- Spray a 13×9-in baking dish with non-stick spray.
- In a large bowl, combine zucchini with the eggs, Parmesan, and half of the mozzarella and cheddar cheeses. Press into the baking dish. Bake, uncovered, at 400° F for 20 minutes.
- Meanwhile, cook mushrooms, in a large skillet, over medium heat until they begin to soften, about 5 mins, add the onions and cook for an additional 3 minutes. Add the garlic and crumble the sausage in. Cook until the meat is no longer pink. Add tomato sauce, chopped tomatoes, basil, salt, and pepper, and bring to a bubble, reduce the heat and simmer for 5 minutes, or until the sauce thickens. Spoon into the baking dish, sprinkle with remaining cheeses, and bake 20 minutes longer or until heated through.
- Remove from the oven and top with the chopped parsley.
Notes
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 288kcalCarbohydrates: 9gProtein: 19gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 105mgSodium: 541mgPotassium: 492mgFiber: 2gSugar: 4gVitamin A: 586IUVitamin C: 21mgCalcium: 208mgIron: 1mg
Tried this recipe?Let us know how it was!