Low Carb Zucchini Pizza Casserole

Step 1

The success of this recipe partly depends on the zucchini. If the zucchini is frozen, allow it to drain well. I let mine sit in a colander for several hours draining. If the zucchini is fresh, sprinkle it with 1 teaspoon of salt, stir and let the zucchini sit in a colander for 20 minutes.

Step 2

After the zucchini (either fresh or frozen) has drained, use a clean lint-free kitchen towel to squeeze any excess liquid from the zucchini. Squeezing out as much liquid as possible will help your casserole to not be watery.

Step 3

Spray a 9x13 baking pan with cooking spray. Preheat the oven to 400º Fahrenheit.

Step 4

In a bowl, mix up the drained zucchini, eggs, cheeses, salt, garlic and Italian seasoning. Mix well.

Step 5

Press the mixture into the bottom of the prepared pan evenly.

Step 6

Bake for 20 minutes. The crust should be lightly browned.

Step 7

Spread the meat sauce evenly over the crust. (Or the browned meat and sauce)

Step 8

Then sprinkle the shredded mozzarella over the top.

Step 9

Top with sliced pepperoni.

Step 10

Bake for 20 more minutes or until the pizza is heated through and the cheese is melted. If you would like it slightly browned, put it under the broiler for 2-3 minutes, but watch it closely.

Step 11

Let the casserole sit for 3 minutes before slicing and serving.