Recipe By Brenda
Published Feb 1st
Prep 10m Cook 40m Additional 10m Ready In 1h
Servings 8 servings Calories 254.5

This zucchini casserole is a low-carb alternative to pizza.

Recipe Ingredients

  • 4 cups shredded zucchini
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ½ cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 pound 85% lean ground beef
  • ½ white onion, chopped
  • 1 cup pizza sauce
  • 1 ounce pepperoni slices

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish.
  2. 2 Place shredded zucchini in a colander and sprinkle salt on top. Press down to drain as much water as possible. Let sit for 10 minutes. Transfer to a large bowl.
  3. 3 Add eggs, 1/2 of the mozzarella cheese, Parmesan cheese, Italian seasoning, and garlic powder to the zucchini. Mix well. Press mixture into the prepared baking dish.
  4. 4 Bake uncovered in the preheated oven for 20 minutes.
  5. 5 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix pizza sauce with cooked beef and spoon over zucchini mixture in the baking pan.
  6. 6 Sprinkle remaining mozzarella cheese over the meat. Top with pepperoni slices.
  7. 7 Return baking dish to the hot oven and bake until mozzarella cheese is melted, 15 to 20 minutes more.

Nutrition Facts

  • Calories 254.5
  • Carbohydrate 6 g
  • Cholesterol 111.7 mg
  • Fat 15.6 g
  • Fiber 1.3 g
  • Protein 21.8 g
  • Saturated Fat 7.2 g
  • Sodium 563.2 mg
  • Sugar 2.4 g


  1. We really liked it!
  2. Nice alternative to a grain crust. The seasoning for me needed help. The salt pretty much runs off with the water from the zucchini... add a bit more afterwards but taste first. The ground beef on top had no seasoning. Just plain beef. I think seasoning the beef while browning would help... or else use - Read more ...
  3. I added some grilled sweet bell peppers to the recipe to make it more veg friendly but mainly because I had some in the frig that needed to be used. I put them on after the meat sauce and before the pepperoni.
  4. Tasted more like a zucchini lasagna. I liked it but would prefer a higher veggie to meat ratio (I like my vegetables). Great recipe though!

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