This Zucchini Pizza Casserole is low-carb, keto-friendly, gluten-free, and full of delicious pizza goodness!
Big thanks to PAM Cooking Spray for sponsoring this post. You rock!!
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, I still want to eat some healthy meals. It makes me feel like I am at least balancing the scales a bit.
But the last thing I want to do, after a long day, is tackling some crazy recipe with a thousand crazy ingredients, and 3 hour cooking time. No, I reserve those for the holiday meals when I am already pulling my hair out.
One of the things that makes mealtime (and clean up time) less stressful is my handy dandy can of Pam. 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.
It helped make this dish perfect! See that pretty baking dish there? Ya, I don’t want burnt on stuff all over it, but I don’t want to scrub it for 30 minutes either.
Enter my darling Pam 
to keep me happy. I just sprayed a bit into the dish, and the delicious zucchini crust (yup that is a zucchini crust gang) baked to perfection without sticking. 
to keep me happy. I just sprayed a bit into the dish, and the delicious zucchini crust (yup that is a zucchini crust gang) baked to perfection without sticking. That is why I always use it for my holiday meals.
I forgot to use it one year and the kids just about went on dish duty strike!
Have you ever tried to clean up after without using Pam?
Trust me, it was not a pretty sight or a lot of fun. One time was all it took for me to learn my lesson!
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 everyday, 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 loves 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!
1 year ago – Crispy Tex-Mex Quinoa Patties
2 years ago – Tuna Panino with Italian Salsa Verde
3 years ago – Chicken Parmesan BLTs
Zucchini Pizza Casserole
Ingredients
- 4 zucchini, grated (approx 4 cups)
- 2 eggs, lightly beaten
- 1/2 cup Parmesan cheese, grated
- 2 cups (8 ounces) shredded Italian blend cheese, divided
- 2 teaspoons fresh cracked black pepper
- 1 cup (4 ounces) shredded cheddar/jack cheese, divided
- PAM Cooking Spray
- 1 pound Italian sausage
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 teaspoons dried basil
- Kosher salt
- Fresh cracked black pepper
- 1 can (15-ounce) tomato sauce
- Fresh Italian parsley leaves, chopped (for garnish)
Equipment Used
Grater
Large Strainer
13×9 Baking Dish
Large Mixing Bowl
Large Cutting Board
Chef’s Knife
Large Skillet
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 PAM cooking spray.
- Combine zucchini with the eggs, Parmesan, and half of the mozzarella and cheddar cheeses. Press into the baking dish. Bake, uncovered, at 400° 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.
Yield: 6 to 8 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 55 mins.
Total time: 70 mins.
Tags: casserole, cheese, Italian sausage, zucchini, gluten free, pizza, healthy recipes, healthy eating
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