Craving a bubbling slice of pizza without the carb-heavy crust? This Anti-Inflammatory Zucchini Pizza Casserole has you covered. Layers of tender zucchini, zesty Italian-seasoned ground beef, rich marinara, and gooey melted mozzarella deliver all the cozy comfort of deep-dish pizza night – while staying low-carb, gluten-free, and packed with anti-inflammatory herbs.
Ingredients
For the Zucchini Base
- 4 medium zucchinis, sliced into 1/4-inch thick rounds
- 1 teaspoon sea salt (for sweating the zucchini)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
For the Savory Meat Layer
- 1 pound lean ground beef (or ground turkey or Italian chicken sausage)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
For the Sauce and Toppings
- 1 1/2 cups low-sugar marinara sauce
- 1 1/2 cups shredded low-moisture mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup sliced black olives or diced bell peppers (optional)
- Fresh chopped parsley or basil, for garnish
Instructions
- Prep and sweat the zucchini. Slice the zucchinis into 1/4-inch rounds. Place them in a colander set over the sink, sprinkle with the sea salt, and let sit for 15 to 20 minutes to draw out excess moisture. Rinse quickly and pat completely dry – this keeps the casserole from getting soggy.
- Brown the meat. Heat a large skillet over medium-high heat. Cook the ground meat and diced onion for 6 to 8 minutes, breaking it apart, until no pink remains. Drain any excess grease. Stir in the garlic, basil, red pepper flakes, salt, and black pepper; cook 1 to 2 minutes more until fragrant. Remove from heat.
- Assemble the casserole. Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. Arrange half of the zucchini rounds in an overlapping layer; drizzle with olive oil and a pinch of oregano. Spread the seasoned meat evenly over the zucchini, then pour the marinara sauce over the meat. Sprinkle with half of the mozzarella and half of the Parmesan. Repeat with the remaining zucchini, mozzarella, and Parmesan, and top with olives or bell peppers if using.
- Bake. Bake uncovered for 25 to 30 minutes, until the zucchini is fork-tender and the cheese is melted, golden, and bubbling at the edges. For an extra-crispy cheese top, broil for the last 2 to 3 minutes, watching closely so it doesn’t burn.
- Rest and serve. Let the casserole rest for 10 minutes before slicing so the layers set. Garnish with fresh parsley or basil and enjoy!
This cozy, better-for-you pizza bake reheats beautifully, making it perfect for meal prep and busy weeknight dinners the whole family will love.
