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This Zucchini Pizza Casserole is an easy-to-make low-carb, keto, and gluten-free dinner full of delicious pizza goodness without the carbs!
Are you still looking for more zucchini recipe ideas? Give this Keto Zucchini Fritters with Cheese and Bacon or Italian Baked Zucchini and Tomatoes a try!
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MORE KETO & LOW CARB CASSEROLE RECIPES
Keto Chicken Tetrazinni | Chicken Alfredo Zoodle Casserole
I will get to this Zucchini Pizza Casserole but first.....
Not to freak anybody out or anything but, Thanksgiving and Christmas are right around the corner!! 
Holy cow people! Where did the time go? It feels like just yesterday it was 90 degrees here. Then I blinked and we are smack in the middle of Pumpkin Town, which is on the way to Turkeyville, which dead-ends into The North Pole!
I always say that I am going to plan ahead next year, buy my presents, plan out menus, and all of that good stuff.
But, inevitably, I am scrambling around with last-minute shopping, wrapping, and baking, keeping me torn in a kabillion different directions, and making me wish I could clone myself, or afford 3 assistants.
Even though I am eating my weight in cookies and fudge right now, I still want to eat some healthy meals. It makes me feel like I am at least balancing the scales a bit.
That was what spurred me into creating this Zucchini Pizza Casserole recipe.
But the last thing I want to do, after a long day, is to tackle some crazy recipe with a thousand crazy ingredients and 3 hours of cooking time.
No, I reserve those for the holiday meals when I am already pulling my hair out.
One of the things that make mealtime (and clean-up time) less stressful is using non-stick spray. I have used it for years. I seriously hate making a meal, only to have it stick to the pan or dish as you try to put it on your plate (or photograph it...OY).
I mean, who wants to make a gorgeous lasagna only to have it fall apart as you dish it up? Then it just looks like a pile of pasta and sauce on the plate.
Booooooo, no bueno! So I am never without a can of Pam.
Just an FYI - PAM Cooking Spray leaves *99% less residue than margarine or bargain-brand cooking sprays too. (* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times).
I think I have used pretty much every kind they have. Original is of course my go-to Pam, but they have Pam for baking, with flour right in the spray.
Hellooooo no more clumps of flour on the outside of my cakes!
Then there is olive oil, canola oil, and butter.
There is even a coconut oil one now!
I have GOT to give that one a try, and there is one for grilling too. They also have organic olive oil and canola oil versions, so there is something for everything and everyone.
INGREDIENTS NEEDED TO MAKE ZUCCHINI PIZZA CASSEROLE
INGREDIENTS
- Zucchini
- Eggs
- Parmesan cheese
- Shredded Italian blend cheese
- Pepper
- Shredded cheddar/jack cheese
- PAM Cooking Spray
- Italian sausage
- Onion
- Mushroom
- Garlic
- Tomatoes
- Dried basil
- Pink salt
- Tomato sauce
- Fresh Italian parsley
HOW TO MAKE ZUCCHINI PIZZA CASSEROLE
Please see the recipe card below for the complete recipe, including measurements and cooking time!
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.
STEP 2
Preheat oven to 400 degrees F.
STEP 3
Spray a 13×9-in baking dish with PAM cooking spray.
STEP 4
Combine zucchini with the eggs, Parmesan, and half of the mozzarella and cheddar cheese. Press into the baking dish. Bake, uncovered, at 400° for 20 minutes.
STEP 5
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.
STEP 6
Remove from the oven and top with the chopped parsley.
FAQS ABOUT ZUCCHINI PIZZA CASSEROLE
Can I make this Zucchini Pizza Casserole ahead of time? I have never tried to make it ahead of time, but am fairly certain it would not be an issue. I would make it up and then cover it with plastic wrap or foil and keep it in the refrigerator. Then take it out about an hour ahead of time and let it warm up on the counter. If you want to put it into the oven right out of the fridge just a little extra cooking time.
Can I change the topping used in this Zucchini Pizza Casserole? Of course! You can add or omit anything that sounds good to you. I just used common pizza toppings for this one.
How long will the leftover Zucchini Pizza Casserole keep in the fridge? I would say, if stored in an airtight container, it should keep up to 4 days.
Last thoughts about Zucchini Pizza Casserole
OK, can we just take a moment and talk about this casserole?
How deeelish does that look?
I used zucchini and tomatoes out of my garden for this little darling.
Yup, the garden that I tended with my two little non-gardener hands!
You should have seen the size of that zucchini too! I learned that you have to check your garden every day, or you will end up with zucchini and cucumbers that look like they are on steroids YIKES!
But do not stress. You can use 4 normal zucchini in place of my gargantuan one.
Now, let's get on to the finished dish.
Drum roll please.....
TADAAAAAAA!! Gorgeous right? I just want to dive right into that slice right there, and then make my way through the rest of the casserole! Which I did, in less time than I should probably admit. But hey, Kevin ate 3 portions at one time so I am going to blame the record time that this whole casserole disappeared on him.
Yup, that's my story and I am sticking to it.
Simple, delicious, and easy to clean up. Does a meal get any better than that?
Oh ya, and it is gluten-free!
Lookee me being all pasta-free and stuff.
But, don't hold your breath for many more of these recipes because that is a very rare thing in my household!!
We love our pasta!!
I am not the mac and cheese queen for nuthin'!!
The whipped cream on top of the cake with this whole night?
Kevin did the dishes for me, with no complaining.
Yup, it was feet up, glass of wine, and an episode of The Bachelor for me 
Ahhhh the perfect night!
MORE KETO AND LOW CARB RECIPE IDEAS
- Roasted Tomato and Garlic Pizza Sauce
- Keto Breakfast Pizza
- Keto Flatbreads (Great for Pizza)
- Cauliflower Pizza Casserole
- Supreme Pizza Stuffed Spaghetti Squash
- Pizza Salad
Zucchini Pizza Casserole (Keto & Gluten-Free)
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
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
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