Zucchini Pizza Casserole
🛒 What You’ll Need
- 3-4 medium Zucchini, thinly sliced into rounds 🥒
- 1 lb Ground beef or Italian sausage 🥩
- 1 ½ cups Marinara sauce (low sugar for Keto!) 🍅
- 2 cups Shredded Mozzarella cheese 🧀
- ¼ cup Grated Parmesan cheese 🧀
- ½ Red bell pepper, diced 🫑
- 2 Eggs, beaten (helps bind the layers) 🥚
- 1 tsp Italian seasoning & ½ tsp Garlic powder 🌿🧄
- Fresh parsley for garnish 🌿
👩🍳 Instructions
- Prep the Zucchini: Slice your zucchini into thin rounds. Sprinkle with a little salt and let them sit for 10 minutes, then pat them bone-dry with a paper towel. This prevents a soggy casserole! 🥒🛡️💎
- Brown the Meat: In a skillet, cook your ground beef or sausage until fully browned. Drain any excess fat. 🍳🔥🥩
- The Pizza Mix: In a large bowl, toss the dried zucchini slices with the beaten eggs, Parmesan, and Italian seasoning. 🥣🌪️✨
- Layer It Up: In a greased baking dish, create layers. Start with a thin layer of marinara, then the zucchini mixture, followed by the cooked meat and diced peppers as seen in the photo! 🥘📐🌈
- The Cheesy Blanket: Top the entire dish with a generous layer of shredded mozzarella cheese. 🧀👑🤤
- Bake to Perfection: Bake at 375°F for 25–30 minutes. ⏲️📈
- The Golden Finish: For that authentic pizza look, broil for the last 2 minutes until the cheese is bubbly and has beautiful golden-brown spots! 🥨✨
- Serve: Let it stand for 5-10 minutes to set, garnish with fresh parsley, and slice into squares! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Water” Secret: Zucchini holds a lot of moisture! Pre-roasting your zucchini slices for 10 minutes before assembling the casserole will guarantee a thick, rich sauce. 🥒🛡️💎
- Topping Galore: Treat this like a real pizza! Add pepperoni, black olives, or mushrooms to the top layer to customize your flavor. 🍕🍄🎯
