Recipe of the Week: Zucchini Pizza Casserole

Recipe of the Week: Zucchini Pizza Casserole

This low-carb pizza alternative is sure to be a favorite in any household- no kids required! It's a quick and easy way to get in some veggies while also enjoying some cheesy pizza. 

If you're trying to limit your indulgence, you can easily cut the recipe (and leftovers) in half.

Servings: 8

Recipe Courtesy of:


  • 4 cups “zoodles” zucchini noodles 
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 cup shredded cheddar cheese divided
  • 14 ounces pizza sauce
  • 15 slices turkey pepperoni


  • Preheat oven to 400F (200C). Spray a 13x9-inch baking dish with cooking spray and set aside.

  • Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini.

  • In the prepared dish, combine zucchini, eggs, Parmesan cheese, 1 cup of mozzarella cheese, and ½ cup of cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then press the mixture into the baking dish like a crust.

  • Bake for 20 minutes.

  • Top cooked zucchini with pizza sauce, pepperoni, and remaining cheese.

  • Bake for another 15 minutes, or until heated through and cheese is melted.

*If you don’t have a spiralizer, or if you want a shortcut, you can purchase zucchini noodles in the produce section at a lot of grocery stores. Alternatively, you can use about 4 cups of grated zucchini.

One Serving Equals: 220 calories, 14g fat, 824mg sodium, 7g carbohydrates, and 16g protein.

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