Keto Zucchini Pizza Casserole Recipe
Are you looking for easy keto-friendly casserole recipes to make as the weather cools down?
This zucchini pizza casserole is a delicious and simple dinner option that will satisfy your craving for comfort food. With just a few simple ingredients, you can create a delicious keto meal your whole family will love.
Simple and easy to make, this keto casserole is packed with healthy vegetables, and has a cheesy crust that will leave you happy, satisfied, and full!
You can’t go wrong with a keto dinner that is delicious, nutritious and easy to make. This recipe for keto zucchini pizza casserole ticks all the boxes. It’s low carb without sacrificing flavor or texture. Pair this dish with some green salad on the side and you’ve got yourself an amazing meal!
Why We Love This Recipe (and so will you):
- low carb and keto friendly
- extraordinary pizza flavor
- uses zucchini from your garden (if you have one)
- easily customizable
- a great make ahead meal with leftovers for workday lunches
How do you reheat this casserole recipe for leftovers?
To reheat, simply microwave it for two to three minutes or until warm.
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How to serve keto pizza casserole?
Serve this Zucchini Pizza Casserole with a garden salad for a tasty low-carb meal.
Will this zucchini casserole be soggy?
To avoid soggy zucchini, pat the slices dry before adding ingredients for the crust. Zucchini recipes are also best served immediately after they are prepared. The longer this keto casserole recipe sits, the more liquid it forms in the bottom of the dish.
Keto Zucchini Pizza Casserole Recipe Ingredients
- 3 medium-sized zucchinis
- 1 cup tomato sauce
- 2 large eggs
- 4 ounces cream cheese
- 1 cup parmesan cheese
- 2 cups shredded mozzarella
- 1/2 yellow onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil
- 1 teaspoon salt, divided
Keto Zucchini Pizza Casserole Recipe Instructions
- Preheat the oven to 400 degrees.
- Remove zucchini tips and shred them.
- Place shredded zucchini in a clean tea towel or cheese cloth and squeeze out all excess liquid, this step is super important, otherwise, the pizza will result being watery.
- Mix shredded zucchini with softened cream cheese, shredded parmesan cheese, and 1/2 teaspoon of salt.
- Then beat the two eggs and gently mix them with the rest of the ingredients. Spread this mixture in a 9x 13.
- Bake it for 15 minutes or until slightly golden on top.
- In a skillet or saucepan, sauté chopped onion in heated olive oil until translucent, then add minced garlic and stir over the stove until fragrant.
- Prepare the pizza sauce by blending the tomato sauce with sautéed onion and garlic, fresh basil, dry oregano, and 1/2 teaspoon of salt. Blend until smooth.
- Pour pizza sauce over the zucchini base and top with shredded mozzarella cheese.
- Bake for 5-8 minutes or until cheese is melted.
- Serve warm with some fresh basil on top.
Tips
Create different pizza versions by adding some mushrooms, caramelized onion, sliced bell pepper, or pepperoni on top.
Recipe Notes
This is a pizza-styled zucchini casserole. It has a creamy zucchini base, topped with homemade pizza sauce and melted mozzarella. Taste-wise: delicious!
Keto Zucchini Pizza Casserole Recipe Nutrition
Serves 10
Calories 202, Totoal C 5g, Fiber 1g, Net C 4g, Sugars 3g, Fat 15g, Protein 11g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this keto pizza casserole recipe:
Keto Zucchini Pizza Casserole Recipe
Ingredients
- 3 medium-sized zucchinis
- 1 cup tomato sauce
- 2 large eggs
- 4 ounces cream cheese
- 1 cup parmesan cheese
- 2 cups shredded mozzarella
- 1/2 yellow onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil
- 1 teaspoon salt divided
Instructions
- Preheat the oven to 400 degrees.
- Remove zucchini tips and shred them.
- Place shredded zucchini in a clean tea towel and squeeze out all excess liquid, this step is super important, otherwise, the pizza will result being watery.
- Mix shredded zucchini with softened cream cheese, shredded parmesan cheese, and 1/2 teaspoon of salt.
- Then beat the two eggs and gently mix them with the rest of the ingredients. Spread this mixture in a 9x 13.
- Bake it for 15 minutes or until slightly golden on top.
- In a skillet or saucepan, sauté chopped onion in heated olive oil until translucent, then add minced garlic and stir over the stove until fragrant.
- Prepare the pizza sauce by blending the tomato sauce with sautéed onion and garlic, fresh basil, dry oregano, and 1/2 teaspoon of salt. Blend until smooth.
- Pour pizza sauce over the zucchini base and top with shredded mozzarella cheese.
- Bake for 5-8 minutes or until cheese is melted.
- Serve warm with some fresh basil on top.
