Low-Carb Zucchini Pizza Casserole

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.

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.

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!

Ingredients needed to make this baked keto zucchini dish at home

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?

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.

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.

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.

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.

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.

Remove pan from oven and allow to cool slightly.

Slice into desired-size slices and serve.

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

Low-Carb Zucchini Pizza Casserole

5 from 1 vote

Author: Sara Nelson

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Yield: 8 pieces

Course: Dinner

Cuisine: American

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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.

Ingredients 

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• ▢ 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

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Equipment

• cheesecloth
• 9 x 13 casserole pan
• nut milk bag
• electric mixer

Instructions 

• 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.
• 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.
• 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.
• 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.
• 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.