This Zucchini Pizza Casserole tastes just like your favorite Friday night pizza but without the heavy crust or carbs. The base is made from shredded zucchini mixed with cheese and eggs, so it bakes up like a firm, cheesy “crust.” Then you add marinara, more cheese, and your favorite toppings. It’s low-carb, family-approved, and one of the most searched keto casseroles right now. The best part? It reheats AMAZING, so leftovers never go to waste.

🍽️ Ingredients

For the “Crust”

• 4 cups shredded zucchini
• 2 large eggs
• 1 cup shredded mozzarella
• ½ cup shredded parmesan
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• Salt & pepper to taste

For the Topping

• 1–1½ cups marinara sauce (low-sugar)
• 1–1½ cups shredded mozzarella
• Optional toppings:
  • Pepperoni
  • Sausage
  • Mushrooms
  • Onions
  • Peppers
  • Black olives

👩‍🍳 Instructions

1. Prep the zucchini:
   • Place shredded zucchini in a towel and squeeze out as much water as you can. This step is super important so the casserole isn’t watery.
2. Make the crust:
   • In a large bowl, mix squeezed zucchini, eggs, mozzarella, parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
   • Spread into a greased 9×13 baking dish.
3. Bake the crust:
   • Bake at 400°F for 20 minutes until the edges brown slightly.
4. Add toppings:
   • Spread marinara over the baked crust.
   • Top with mozzarella and any pizza toppings you like (pepperoni is the best).
5. Bake again:
   • Return to the oven for 10–12 minutes until the cheese melts and bubbles.
6. Let rest 5 minutes before slicing.

🔢 Nutrition (Estimated per serving – 8 servings)

(Toppings vary, so this is for a basic pepperoni version.)

• Calories: ~235
• Protein: 18g
• Carbs: 6g net
• Fat: 15g

💡 Notes + Tips

• Use a clean kitchen towel or cheesecloth to squeeze the zucchini — the drier it is, the better.
• Swap marinara for Alfredo sauce for a “white pizza” version.
• Add cooked ground beef or sausage for more protein.
• Freezes well after baking.