Zucchini Pizza Casserole Recipe + Our Family Meal Plan from Fed + Fit Cookbook
This recipe transforms classic pizza flavors into a hearty, low-carb casserole using shredded zucchini as the base. Layers of seasoned tomato paste, sautéed mushrooms, and savory pepperoni are baked together to create a comforting, gluten-free, and dairy-free meal. It's an excellent way to enjoy the essence of pizza without the traditional crust, perfect for a family dinner.
Equipment
- 1 Box Grater or Food Processor For shredding zucchini
- 1 Large Mixing Bowl For salting and draining zucchini
- 1 Colander or Fine-Mesh Sieve For draining zucchini
- 1 Large Skillet or Sauté Pan For sautéing mushrooms
- 1 9x13 inch Baking Dish For assembling and baking the casserole
Ingredients
Main
- 5 zucchini shredded
- 1 Tbsp plus 1/2 tsp fine sea salt divided
- 2 6 oz jars of tomato paste (we used our Fauxmato Sauce!)
- 2 Tbsp fresh lemon juice
- 1 Tbsp plus 1 tsp Italian Seasoning divided
- 1/4 tsp ground black pepper
- 8 oz sliced mushrooms
- 1 tsp extra virgin olive oil
- 5 oz pepperoni sliced into bite-sized pieces
- 1 Tbsp finely chopped fresh parsley for garnish
- 1/4 tsp red pepper flakes for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Shred the zucchini using a box grater or food processor. In a large bowl, toss the shredded zucchini with 1 tablespoon of fine sea salt and let it sit for 10-15 minutes to draw out moisture.
- While the zucchini drains, prepare the sauce: In a separate medium bowl, combine the tomato paste, fresh lemon juice, 1 tablespoon Italian seasoning, and ground black pepper. Stir well to combine.
- In a large skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and beautifully browned, about 5-7 minutes.
- Crucially, squeeze out all excess liquid from the salted zucchini using a clean kitchen towel or several layers of paper towels. This step prevents the casserole from becoming watery.
- Lightly grease a 9x13 inch baking dish.
- Spread the thoroughly squeezed zucchini evenly as the bottom layer in the prepared baking dish.
- Evenly spread the prepared tomato paste mixture over the zucchini layer. Then, scatter the sautéed mushrooms and the bite-sized pepperoni pieces over the sauce.
- Bake for 25-30 minutes, or until the casserole is bubbling, heated through, and the top is lightly browned. For a crispier topping, you may briefly broil for 1-2 minutes, watching carefully.
- Remove from the oven, garnish with fresh parsley and red pepper flakes (if using), and serve warm.
Notes
The success of this casserole hinges on properly draining the shredded zucchini; excess moisture will lead to a watery dish. After salting, allow ample time for the zucchini to release its liquid, then squeeze it vigorously using a clean kitchen towel. For enhanced flavor, consider browning the pepperoni lightly in a separate pan before layering, rendering some fat and crisping the edges. Ensure your mushrooms are sautéed until golden brown to develop their umami, rather than steaming them. While optional, a touch of fresh basil alongside the parsley would elevate the herbaceous notes. For a richer, more authentic pizza-like experience (if dietary restrictions allow), a layer of dairy-free mozzarella or a sprinkle of nutritional yeast can mimic cheesiness.