Low Carb Zucchini Pizza Casserole Recipes

Steps:

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish.
• 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.
• 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.
• Bake uncovered in the preheated oven for 20 minutes.
• 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.
• Sprinkle remaining mozzarella cheese over the meat. Top with pepperoni slices.
• Return baking dish to the hot oven and bake until mozzarella cheese is melted, 15 to 20 minutes more.