Description
Zucchini Pizza Casserole offers a quick hearty weeknight dinner that is cheesy and flavorful yet effortless to pull together after a busy day
Ingredients
Scale
4 medium zucchini
1 tablespoon olive oil
3 cloves garlic, minced
1 small white onion, diced
1 pound ground turkey sausage
1 (14 oz) can crushed tomatoes
1/2 cup tomato sauce
8 oz fresh mozzarella, shredded or sliced
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
Salt to taste
Black pepper to taste
Optional toppings: olives, red pepper flakes, fresh basil
Instructions
- Rinse the zucchini, trim the ends, and shred or spiralize into thin ribbons or coarse shreds. Lay the zucchini on a clean towel and sprinkle with a pinch of salt. Let it rest for 10 minutes to draw out moisture, then press or squeeze gently to remove as much liquid as you can. This step helps prevent a watery casserole and improves texture. Preheat the oven to help move the process along.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent. Break up the ground turkey sausage into the pan and brown it thoroughly, crumbling as it cooks. Season lightly with salt, black pepper, and a pinch of oregano. If you prefer a vegetarian version, substitute crumbled plant-based sausage or sautéed mushrooms.
- Add the crushed tomatoes and tomato sauce to the skillet with the browned sausage. Stir in Italian seasoning and a splash of olive oil to enrich the tomato aroma. Let the sauce simmer for 5–7 minutes so the flavors meld, then taste and adjust seasonings.
- In a separate bowl, whisk the egg, half of the mozzarella, and a light sprinkle of Parmesan. This binding mixture creates a creamy, cohesive texture that helps each slice hold its shape when baked. If dairy-free, substitute a plant-based cheese and add a tablespoon of unsweetened almond milk to mimic creaminess.
- Spread a thin layer of the tomato sausage sauce in the bottom of your prepared casserole dish. Layer half of the zucchini over the sauce, then drizzle a portion of the binding mixture over the zucchini. Spoon over about half of the remaining sauce, then scatter half of the mozzarella. Repeat with the remaining zucchini, binding, sauce, and mozzarella.
- Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 25 minutes. Remove the foil, then bake another 15–20 minutes until the top is melted and lightly browned, and the sauce at the edges is bubbling. For a crispier top, finish with a 1–2 minute broil, watching closely.
- Let the casserole rest for 5–10 minutes after removing from the oven. Resting helps the layers set, making clean slices easier. Garnish with fresh basil or a light dusting of parmesan if desired.
- Offer a drizzle of olive oil or a squeeze of lemon to brighten the dish. For a peppery kick, add red pepper flakes, and mix in chopped fresh oregano or thyme to the sauce for extra depth.
Notes
Zucchini Pizza Casserole is a cozy, low-carb main course featuring zucchini ribbons, a zesty tomato sauce, lean turkey sausage, and melty mozzarella for a comforting, pizza-inspired bake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main course
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 210 kcal
- Sugar: 6 g
- Fat: 11 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 14 g
