Low-Carb Zucchini Pizza Casserole

This Low-Carb Zucchini Pizza Casserole is the perfect keto twist on classic comfort food—rich, cheesy, and packed with bold pizza flavors. Thinly sliced zucchini creates a light, low-carb base while melty mozzarella, savory pepperoni, and fresh green peppers bring the perfect pizzeria-style taste without the guilt. It’s an easy weeknight dinner that satisfies cravings and keeps your keto goals on track.

What is Low-Carb Zucchini Pizza Casserole ??

It’s a keto-friendly casserole made with shredded or sliced zucchini as the crust replacement, layered with pizza sauce, cheese, pepperoni, and toppings, then baked until bubbly and golden—like pizza in casserole form but without the carbs.

Why This Recipe is Special:

• It transforms classic pizza flavors into a healthier, low-carb comfort meal.
• Perfect for anyone missing pizza on a keto or low-carb lifestyle.
• Made in one pan, making cleanup incredibly easy.
• Great for feeding the family or prepping meals for the week.
• Customizable with your favorite pizza toppings.

Perfect For:

• Busy weeknight dinners
• Meal prep lunches
• Kid-approved keto meals
• Potlucks or gatherings
• Anyone craving guilt-free pizza flavor

Why You’ll Love This Recipe:

• Quick & Easy: Simple ingredients and minimal prep make this a fast dinner.
• Family-Friendly: Tastes like classic pizza—kids love it too.
• Low-Carb & Keto: Perfect for maintaining low-carb goals without sacrificing flavor.
• Customizable: Easily adapt toppings to your taste.

Common Mistakes to Avoid

1. Not draining zucchini: Leads to a watery casserole—always remove excess moisture.
2. Using too much sauce: Can increase carbs and cause sogginess.
3. Skipping pre-bake: Zucchini needs partial baking before topping.
4. Overloading toppings: Makes the casserole heavy and prevents browning.

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Required Equipment

• Baking dish: To assemble and bake the casserole evenly.
• Large skillet or bowl: For mixing zucchini base.
• Shredder or knife: For prepping zucchini and cheese if needed.
• Oven: For baking the casserole until bubbly and golden.

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Low-Carb Zucchini Pizza Casserole

Author: Caleb Rowan Cooking Method: Baking Cuisine: American Course: Keto Recipes

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6

Best Season: Suitable throughout the year

Description

This Low-Carb Zucchini Pizza Casserole is the perfect keto twist on classic comfort food—rich, cheesy, and packed with bold pizza flavors.

Ingredients

Scale

1/2x 1x 2x 3x

For the Zucchini Base:

• 3 cups shredded zucchini (or thinly sliced rounds)
• 2 large eggs
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Toppings:

• ¾ cup low-carb pizza sauce
• 2 cups shredded mozzarella cheese
• ½ cup mini pepperoni (as seen in image)
• 1 medium green bell pepper, thinly sliced
• 1 tbsp olive oil (optional, for extra browning)

Instructions

1. Preheat your oven to 400°F (200°C). Grease a baking dish lightly.
2. Shred zucchini and squeeze out excess water using a towel. This prevents the casserole from getting soggy.
3. Mix zucchini, eggs, mozzarella, parmesan, garlic powder, Italian seasoning, salt, and pepper in a bowl. Spread evenly into the baking dish.
4. Bake the zucchini base for 15 minutes until set and lightly golden.
5. Spread low-carb pizza sauce on top. Then sprinkle shredded mozzarella evenly.
6. Arrange mini pepperoni and green bell pepper strips as shown in the image. Drizzle a bit of olive oil if desired.
7. Bake for another 15–20 minutes or until cheese is melted, bubbly, and slightly browned.
8. Let cool for 5 minutes, slice, and serve hot.

Nutrition Facts

Servings: 6 ServingCalories:310kcalTotal Fat:24gTotal Carbohydrate:8gProtein:20g

Note

Squeezing zucchini is essential to avoid wateriness.

Use sugar-free pizza sauce for strict keto.

Great for leftovers—reheats beautifully.