zucchini pizza casserole

Zucchini Pizza Casserole Recipe

Ingredients:

4 cups shredded zucchini

1/2 teaspoon salt

2 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup pizza sauce

1 cup sliced pepperoni or your favorite pizza toppings

1 teaspoon dried oregano

1 teaspoon dried basil

Instructions:

Preheat your oven to 400°F (200°C). Grease a casserole dish.

Place the shredded zucchini in a colander over the sink. Sprinkle with salt and let it sit for about 10 minutes to allow excess moisture to drain. Squeeze out any remaining water with a clean kitchen towel.

In a large bowl, combine the shredded zucchini, eggs, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well.

Press the zucchini mixture into the prepared casserole dish to form an even layer.

Bake in the preheated oven for about 20 minutes or until the crust is golden and set.

Remove the casserole from the oven and spread the pizza sauce evenly over the crust.

Sprinkle the remaining mozzarella and Parmesan cheeses over the sauce. Top with sliced pepperoni or your favorite pizza toppings.

Sprinkle dried oregano and basil over the top.

Return the casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Let it cool for a few minutes before slicing and serving.

Enjoy your Zucchini Pizza Casserole.

Zucchini-Beef Pizza Casserole 

Ingredients:

1 lb ground beef

1 onion, chopped

2 cloves garlic, minced

2 cups shredded zucchini

1 cup pizza sauce

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup sliced pepperoni (optional)

Instructions:

Preheat your oven to 375°F (190°C).

In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is softened. Drain any excess fat.

Stir in the shredded zucchini and cook for an additional 3-5 minutes until the zucchini is tender.

Add the pizza sauce, oregano, basil, salt, and pepper. Mix well and let it simmer for a few minutes.

In a greased casserole dish, spread half of the meat and zucchini mixture.

Sprinkle half of the mozzarella and Parmesan cheeses over the mixture.

Repeat the layers with the remaining meat mixture and cheeses.

If you like, top the casserole with sliced pepperoni.

Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.

Let it cool for a few minutes before serving.

Enjoy your Zucchini-Ground Beef Pizza Casserole.

ZUCCHINI PIZZA CASSEROLE | LOW-CARB & GLUTEN-FREE

Ingredients:

4 cups zucchini, thinly sliced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup marinara sauce

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Your favorite pizza toppings (e.g., sliced olives, pepperoni, bell peppers)

Instructions:

Preheat your oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add zucchini slices, salt, and pepper. Cook for 5-7 minutes until zucchini is tender.

Spread half of the marinara sauce in the bottom of a greased casserole dish.

Layer half of the cooked zucchini slices over the sauce, followed by half of the mozzarella and Parmesan cheese.

Repeat the layers with the remaining zucchini, marinara sauce, and cheeses.

Top with your favorite pizza toppings.

Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

Allow it to cool for a few minutes before serving.

Enjoy your low-carb and gluten-free Zucchini Pizza Casserole.

What to Serve with Pizza

Potato Salad Recipe

Ingredients:

2 pounds of potatoes (red or Yukon gold), peeled and diced

3/4 cup mayonnaise

1 tablespoon Dijon mustard

2 tablespoons white vinegar

1/2 cup celery, finely chopped

1/2 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Optional: hard-boiled eggs, sliced, for garnish

Instructions:

Boil the diced potatoes in a pot of salted water until tender. Drain and let them cool.

In a large bowl, mix together mayonnaise, Dijon mustard, and white vinegar to create the dressing.

Add the cooled potatoes, celery, red onion, and parsley to the bowl. Gently toss to coat everything evenly with the dressing.

Season with salt and pepper to taste. If desired, garnish with sliced hard-boiled eggs.

Chill the potato salad in the refrigerator for at least an hour before serving to allow the flavors to meld.

Enjoy your homemade potato salad.

What is served with Zucchini-Ground Beef Pizza Casserole

For a Zucchini-Ground Beef Pizza Casserole, consider a savory tomato-based sauce with Italian herbs like oregano and basil. For a dip, a garlic-infused marinara or a creamy garlic Parmesan sauce could complement the flavors well. Experiment with your preferred seasonings to tailor the taste to your liking.