Zucchini Pizza Casserole

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This Zucchini Pizza Casserole starts with a flavorful zucchini crust that bakes up tender, yet it's sturdy enough to hold all your favorite pizza toppings. Topped with Italian sausage, a tangy tomato-vegetable sauce, and plenty of melted cheese, it's everything you crave about pizza in a vegetable-forward casserole.

Prep Time1

Cook Time1

Total Time3

Course: Pizza and Pasta

Cuisine: Italian, Italian American

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

4 large zucchini (3 - 3 1/2 pounds) shredded (8 cups)
1 tablespoon salt plus more to taste
Cooking spray or olive oil for the baking dish
1 cup panko (Japanese breadcrumbs)
1 cup grated Parmesan cheese divided
Freshly ground black pepper to taste
2 large eggs beaten
1 pound Italian sausage hot or mild
2 cups shredded Mozzarella cheese (8 ounces) divided
2 tablespoons olive oil
1 medium onion quartered and thinly sliced crosswise
1 small green bell pepper quartered top to bottom, seeded, membranes removed, and sliced crosswise
1 small red bell pepper quartered top to bottom, seeded, membranes removed, and sliced crosswise
4 cloves garlic minced
2 teaspoons Italian seasoning or pizza seasoning
1 can (15-ounce) crushed tomatoes

Instructions

Place the shredded zucchini in a colander and sprinkle with 1 tablespoon salt. Let drain for 1 hour. Toss with tongs halfway through to redistribute salt and any draining zucchini at the top.
Preheat oven to 375 degrees. Spray a 13 x 9-inch baking dish with cooking spray or brush with olive oil.
Squeeze as much water as possible from the zucchini, and transfer to a mixing bowl. (You will be left with approximately 2 1/2 - 3 cups)
Add the panko, 1/2 cup Parmesan cheese, and black pepper to taste. Add the eggs and mix well to combine.
Transfer to the prepared baking dish and press onto the bottom and halfway up the side. Bake for 20-25 minutes. (The top edge should be lightly browned and the center firm to the touch.) Let cool while making the topping.
Place the Italian sausage in a nonstick skillet and brown well over medium-high heat, breaking it apart as it cooks, until no longer pink. Transfer to a paper towel-lined plate. Wipe out the skillet.
Heat the olive oil in the skillet over medium-high heat. Add the onion, reduce heat to medium-low, and cook for 4-5 minutes, or until it softens. Add the bell peppers and continue cooking for 3-4 minutes, or until they soften. Add the garlic and Italian (or pizza) seasoning cook briefly until fragrant, 10 seconds.
Add the crushed tomatoes. Bring to a simmer and cook for 4-5 minutes or until thickened. Adjust seasoning with salt, pepper, and Italian seasoning.
Sprinkle the remaining Parmesan cheese and 3/4 cup of the Mozzarella over the cooked zucchini crust. Top with the sausage, followed by the tomato sauce. Sprinkle the remaining Mozzarella cheese over the sauce.
Bake for 25-30 minutes or until heated through and cheese is melted and lightly browned.

Notes

SUBSTITUTIONS:

To make this Zucchini Pizza Casserole gluten-free, use gluten-free panko. Ground pork rinds can be used to keep this casserole low-carb.
Can use chicken or turkey Italian sausage for a healthier version.
Provolone or Fontina can be used in place of Mozzarella.

TIPS:

Use the large holes of a box grater for the best crust texture and structure.
Remove as much moisture as possible from the zucchini to prevent a soggy crust.
Baking the crust before adding toppings removes additional moisture and helps it set. Let it rest for a few minutes before topping.
Add the Italian seasoning to the hot vegetables before the tomatoes to bring out the herbs' flavor.
Place the meat on the crust before adding the sauce. It acts as a barrier that helps keep the crust from becoming soggy.
Customize with your favorite pizza toppings, such as pepperoni, ham, olives, and mushrooms.

MAKE AHEAD:

For the best result, keep the sauce and the final cheese topping off and refrigerate separately.
When ready to bake, spread the sauce over the meat and top with the cheese.

FREEZER-FRIENDLY:

The zucchini crust may soften after thawing. Freeze tightly wrapped and thaw in the refrigerator before reheating.

Nutrition