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Real Balanced

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Home Recipes Low-Carb Zucchini Pizza Casserole

Low-Carb Zucchini Pizza Casserole

Net Carbs:5.9g
Published:09/08/20Updated:07/08/22
8 Comments This post contains affiliate links.
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Low-Carb Zucchini Pizza Casserole coral olored Pinterest pin image
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With just 20 minutes of prep time, this nutrient-dense low-carb zucchini pizza casserole is easy to make, gluten-free, coconut-free, and nut-free! This recipe is flourless and does not require any almond flour or coconut flour and the required ingredients are very straightforward and likely in your kitchen right now.

side-angle-shot-of-piece-of-baked-Low-Carb-Zucchini-Pizza-Casserole

Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make this zucchini pizza recipe.

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Easy cheesy keto zucchini pizza casserole recipe

Everyone loves a good pizza dish and this low carb version definitely won’t disappoint. You will especially appreciate this recipe if you have some fresh zucchini sitting in your kitchen and you’re unsure what to do with it.

Unlike many other keto pizzas that use fathead dough with flour for a crust, this particular recipe utilizes shredded zucchini, which, when combined with egg and cheese, acts as a crust for the pizza casserole. So, if you don’t enjoy fathead dough or don’t have any special low-carb flours on-hand, this is a great low-carb pizza recipe to bookmark!

close-up-shot-of-baked-Low-Carb-Zucchini-Pizza-Casserole

Ingredients needed to make this baked keto zucchini dish at home

  • Shredded zucchini
  • Ground beef
  • Pepperoni
  • Eggs
  • Rao’s pizza sauce
  • Shredded cheddar cheese
  • Shredded mozzarella cheese
  • Grated parmesan
  • Dried basil
  • Oregano
  • Salt
  • Ground sage
  • Ground thyme
  • Red pepper flakes

Recipe FAQs for this flourless keto zucchini pizza casserole recipe

If you need any specific information related to making this low carb casserole, check out the answers below to some of the commonly asked questions:

What are my ingredient substitution options?

  • Zucchini: You can try using some shredded broccoli or cauliflower instead, but I cannot say with certainly this will work as I have not tested it.
  • Ground Beef: Any other ground protein should work just fine here. You could try ground pork, ground Italian sausage, ground turkey, or ground chicken.

What other toppings can be used?

  • Uncured, unglazed ham
  • Uncured bacon
  • Blue cheese
  • Cherry tomatoes
  • Black olives
  • Bell peppers
  • Mushrooms
  • Spinach

Do I need to a nut milk bag or cheesecloth to drain excess liquid from shredded zucchini?

This is an essential skip that cannot be skipped. If you do, your casserole will have way too much liquid.

You can purchase a nut milk bag or cheesecloth at most kitchen supply stores or on Amazon by clicking the link for the exact product I use.

What diet lifestyles does this recipe comply with?

Not only is this low-carb zucchini pizza casserole SO DELICIOUS, it’s also compliant with a variety of diet lifestyles and is even nut-free and coconut-free!

  • Low-Carb and Keto: One serving contains 5.9 grams of net carbs.
  • Nut-Free: This recipe is nut-free.
  • Coconut-Free: This zucchini casserole has no coconut-based ingredients.
  • Gluten-Free and Grain-Free: This low carb zucchini casserole recipe does not contain any gluten or grains.
  • Primal: This recipe complies with a primal diet.
  • Sugar-Free: This recipe has no added sugar.

How many grams of net carbs are in each serving?

Each serving only contains 5.9 grams of net carbs.

This easy keto zucchini pizza casserole recipe makes a total of 8 servings.

You can find the full nutrition information (calories, protein, total carbs, fiber, and fat) below the recipe instructions within the recipe card.

How should the pizza be stored after baking?

You can store any leftovers in an airtight container in the refrigerator for up to 3 days.

How to make low-carb zucchini pizza casserole from scratch

Preheat oven to 375 degrees and coat 9″ x 13″ casserole pan with nonstick cooking spray.

In a food processor, pulse zucchini until finely shredded. Transfer shredded zucchini to a nut milk bag or cheesecloth and squeeze to remove excess liquid. Discard excess liquid.

shredded-zucchini-in-bowl

In a large mixing bowl, using an electric mixer, mix together shredded zucchini, 1 cup shredded mozzarella, 3/4 cup shredded cheddar, grated parmesan, and eggs.

mixed-ingredients-in-stainless-steel-bowl

Transfer mixture to prepared casserole pan and, using the back of a spoon or your hands, press mixture into even layer. Transfer pan to oven and bake for 20 minutes.

mixed-ingredients-in-ceramic-white-casserole-pan-for-shredded-zucchini

Meanwhile, in a pan over medium heat, brown ground beef, breaking beef apart with a wooden spoon as it cooks. Drain excess grease.

In same pan or a mixing bowl, stir together cooked ground beef, pizza sauce, and spices until well-combined.

mixed-tomato-sauce-spices-and-beef-in-stainless-steel-bowl-on-marble-board

After base layer of zucchini has finished baking, pour beef and tomato mixture on top.

mixed-tomato-sauce-spices-and-beef-in-ceramic-white-casserole-pan-on-marble-board

Sprinkle remaining shredded mozzarella and shredded cheddar then add pepperoni in even layer on top. Return casserole pan to oven and bake until cheese is golden brown, about 23-25 additional minutes.

ingredients-in-ceramic-white-casserole-pan-on-marble-board-for-Low-Carb-Zucchini-Pizza-Casserole

Remove pan from oven and allow to cool slightly.

overhead-shot-of-baked-Low-Carb-Zucchini-Pizza-Casserole

Slice into desired-size slices and serve.

overhead-shot-of-piece-of-baked-Low-Carb-Zucchini-Pizza-Casserole

More easy low carb casserole recipes

  • Bacon and Green Bean Casserole
  • Easy Keto Jalapeño Popper Chicken Casserole
  • Stuffed Pepper Casserole
  • Keto King Ranch Chicken Casserole
  • Keto Cheeseburger Casserole
  • Keto Philly Cheesesteak Casserole
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close-up-shot-of-baked-Low-Carb-Zucchini-Pizza-Casserole

Low-Carb Zucchini Pizza Casserole


★★★★★

5 from 1 reviews

  • Author: Sara Nelson
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 8 pieces 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
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Description

With just 20 minutes of prep time, this nutrient-dense low-carb zucchini pizza casserole is easy to make, gluten-free, coconut-free, and nut-free! This recipe is flourless and does not require any almond flour or coconut flour and the required ingredients are very straightforward and likely in your kitchen right now.


Ingredients

  • 16 oz zucchini, stems and ends cut off
  • 2 cups (224g) shredded mozzarella cheese, divided
  • 1 1/4 cup (140g) shredded cheddar cheese, divided
  • 2/3 cup (80g) grated parmesan cheese
  • 2 eggs
  • 1 lb ground beef
  • 7 oz Rao’s Pizza Sauce
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/8 tsp ground sage
  • 1/8 tsp ground thyme
  • 1/8 tsp red pepper flakes
  • 15 pepperoni

Instructions

  1. Preheat oven to 375 degrees and coat 9″ x 13″ casserole pan with nonstick cooking spray.
  2. In a food processor, pulse zucchini until finely shredded. Transfer shredded zucchini to a nut milk bag or cheesecloth and squeeze to remove excess liquid. Discard excess liquid.
  3. In a large mixing bowl, using an electric mixer, mix together shredded zucchini, 1 cup (112g) shredded mozzarella, 3/4 cup (84g) shredded cheddar, grated parmesan, and eggs. Transfer mixture to prepared casserole pan and, using the back of a spoon or your hands, press mixture into even layer. Transfer pan to oven and bake for 20 minutes.
  4. Meanwhile, in a pan over medium heat, brown ground beef, breaking beef apart with a wooden spoon as it cooks. Drain excess grease. In same pan or a mixing bowl, stir together cooked ground beef, pizza sauce, and spices until well-combined.
  5. After base layer of zucchini has finished baking, pour beef and tomato mixture on top. Sprinkle remaining shredded mozzarella and shredded cheddar then add pepperoni in even layer on top. Return casserole pan to oven and bake until cheese is golden brown, about 23-25 additional minutes.
  6. Remove pan from oven and allow to cool fully before slicing and serving.

Recipe Notes:

Zucchini Substitution: You can try using some shredded broccoli or cauliflower instead, but I cannot say with certainly this will work as I have not tested it.

Nut Milk Bag Or Cheesecloth To Squeeze Out Excess Liquid From Shredded Zucchini: This is an essential skip that cannot be skipped. If you do, your casserole will have way too much liquid. You can purchase a nut milk bag or cheesecloth at most kitchen supply stores or on Amazon by clicking the link for the exact product I use.

Ground Beef Substitution: Any other ground protein should work just fine here. You could try ground pork, ground Italian sausage, ground turkey, or ground chicken.

Net Carbs: There are 5.9 grams of net carbs per serving.

Storage: Store casserole in an airtight container in the refrigerator. Eat within 3 days.

Keywords: zucchini pizza, zucchini casserole, keto zucchini recipes, low carb zucchini recipes

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8 Comments

  1. Linda says

    September 10, 2020 at 8:28 am

    Absolutely delicious!! Next time I might try subbing Italian sausage for the hamburger.

    Reply
    • Sara Nelson says

      September 11, 2020 at 7:37 pm

      I’m so glad you enjoyed, Linda! Italian sausage would work perfectly here!!

      Reply
  2. Amy Taets says

    September 9, 2019 at 6:54 pm

    Instead of egg, I used whipping cream and doubled the crust baking time. As my kids don’t like zucchini, riced cauliflower was used. It didn’t hold together but tasted delicious. It received 10/10 from my oldest, but my younger picky eater wasn’t thrilled. But all of the adults also loved it. We’ll be making it again, perhaps using the psyllium husk idea.

    ★★★★★

    Reply
    • Sara Nelson says

      September 9, 2019 at 8:23 pm

      This sounds so delicious, Amy! Thank you for sharing and I’m so glad you and your family enjoyed!

      Reply
  3. Amy Taets says

    September 8, 2019 at 2:16 pm

    I need to eliminate eggs for a few months. What’s a good egg substitution for the base? Normally, tomato paste is a good substitution as a binder, but I’m concerned it might burn given the baking time.

    Reply
    • Sara Nelson says

      September 8, 2019 at 4:22 pm

      A flax egg or psyllium husk egg may work, but I really can’t say for sure. To make a flax or psyllium husk egg, mix together 1 tbsp of seeds and 3 tbsp water (yield of this mixture is equal to 1 large egg).

      Reply
  4. Joanna says

    September 14, 2018 at 3:36 pm

    Couldn’t find list of ingredients with amounts. I read the post multiple times. Guess I just overlooked it. How much zucchini, ground beef, etc. Any spices? Would love to make this. Thanks for help with these questions.

    Reply
    • realbalanced says

      September 14, 2018 at 4:35 pm

      Joanna, I’m so sorry about that! My site was experiencing some technical issues, but everything appears to be in working order again. The recipe card with the ingredients and instructions for this recipe are towards the bottom of the post. Enjoy!!!

      Reply

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