3-Ingredient Low Carb Zucchini Pizza Casserole Will Blow Your Mind

Oh my gosh, you have to try this Low Carb Zucchini Pizza Casserole! It’s become my family’s favorite sneaky way to eat more veggies while still enjoying that gooey, cheesy pizza goodness. I first made it on one of those crazy weeknights when the kids were begging for pizza but I wanted something lighter – and wow, did it hit the spot! The zucchini gets tender but not mushy, the cheese bubbles up perfectly, and the whole thing comes together in about 30 minutes. Even my pickiest eater (who usually pushes veggies aside) gobbles this up and asks for seconds. It’s that magical combo of healthy and comforting that makes dinner time so much easier.

Why You’ll Love This Low Carb Zucchini Pizza Casserole

Listen, I’ve made my fair share of “healthy” versions of comfort foods, and this one actually tastes like the real deal. Here’s why it’s become my go-to:

• Quick weeknight lifesaver: From fridge to table in 35 minutes flat – even my exhausted, post-work self can handle that!
• Sneaky veggie win: That zucchini soaks up all the pizza flavors so the kids don’t even realize they’re eating something good for them.
• Cheese glory: Let’s be real – that golden, bubbly mozzarella-Parmesan combo makes everything better.
• Totally customizable: Swap toppings based on what’s in your fridge (I’ve used everything from leftover chicken to roasted red peppers).
• Leftovers magic: It reheats like a dream for next-day lunches – if there’s any left, that is!

Ingredients for Low Carb Zucchini Pizza Casserole

Here’s everything you’ll need to make this cheesy, veggie-packed wonder – and trust me, measuring matters for that perfect pizza-to-zucchini ratio!

• 3 medium zucchinis (about 6-7 inches long), sliced into 1/4-inch rounds (not too thin or they’ll disappear!)
• 1 cup packed shredded mozzarella (the pre-shredded stuff works, but freshly grated melts better)
• 1/2 cup grated Parmesan (the real deal, not the powdery stuff in the green can)
• 1 cup pizza sauce (my secret? Rao’s Homemade – it’s worth the splurge)
• 1/2 cup pepperoni slices (or more if you’re feeling extra)
• 1 tsp dried oregano (rub it between your fingers first to wake up the flavor)
• 1/2 tsp garlic powder (not garlic salt – we’ll add our own salt)
• 1 tbsp olive oil (for that perfect zucchini roast)
• Salt and pepper to taste (I do about 1/2 tsp salt and 1/4 tsp pepper)

How to Make Low Carb Zucchini Pizza Casserole

Don’t let the “casserole” part intimidate you – this is one of those throw-it-together-and-bake kinda recipes that somehow turns into magic. I’ve made this so many times I could probably do it in my sleep, but here’s exactly how to get that perfect balance of crisp, cheesy, and veggie-packed every single time.

Step 1: Prep the Zucchini

First things first – grab those zucchinis and slice ’em about 1/4-inch thick. Too thin and they’ll turn to mush, too thick and they won’t absorb all that saucy goodness. Here’s my little secret: after slicing, I give them a quick pat with paper towels to soak up excess moisture (trust me, this keeps things from getting soggy). Then, toss them in a big bowl with that olive oil, salt, and pepper until they’re all shiny and happy. Arrange them in your baking dish so they overlap slightly – it’s like making little zucchini roof shingles!

Step 2: Layer the Casserole

Now for the fun part – building your pizza flavors! Spread that glorious red sauce evenly over the zucchini base (I use the back of a spoon to gently nudge it into all the nooks). Next comes the cheese – mozzarella first for that epic melt factor, then a generous sprinkle of Parmesan for that nutty bite. Don’t be shy! Then artfully arrange your pepperoni (or whatever toppings you’re using) – I like to tuck some under the cheese too for little surprises. Finish with a dusting of oregano and garlic powder – it smells like an Italian grandma’s kitchen already!

Step 3: Bake to Perfection

Pop that beauty into your preheated oven and resist the urge to peek for at least 15 minutes. You’ll know it’s ready when the cheese is gloriously bubbly with those perfect golden-brown spots, and the edges are slightly crisp. The zucchini underneath should be tender but still have some structure when you poke it with a fork. Let it rest for 5 minutes before serving – I know it’s hard to wait, but this keeps all those layers from sliding apart when you dish it up. That first cheesy, saucy bite with just a little crunch from the zucchini edges? Absolute heaven!

Tips for the Best Low Carb Zucchini Pizza Casserole

After making this casserole more times than I can count (seriously, it’s in weekly rotation!), I’ve picked up some tricks that take it from good to “oh-my-gosh-can-I-have-the-recipe” amazing:

• Fight the sogginess: After slicing, I sometimes salt the zucchini lightly and let it sit for 10 minutes to draw out extra water. Just pat it dry before using – game changer!
• Herb hack: Fresh basil leaves under the cheese add bright flavor. I tear them right over the sauce before the cheese goes on.
• Protein boost: When my husband wants it heartier, I brown some Italian sausage or diced chicken to layer in.
• Crusty edges: For extra crispiness, I broil it for the last 2 minutes – just watch it like a hawk!
• Sauce control: If your sauce is runny, simmer it for 5 minutes first to thicken. Nobody wants a watery casserole!

Variations for Low Carb Zucchini Pizza Casserole

One of my favorite things about this recipe? You can totally make it your own! Here are some of the ways I’ve mixed it up over the years – sometimes on purpose, sometimes because I was cleaning out the fridge (oops!).

• Meat lovers: Swap pepperoni for cooked Italian sausage, crumbled bacon, or even leftover taco meat for a fun twist.
• Veggie-packed: Add sliced mushrooms, bell peppers, or black olives between the sauce and cheese layers. My kids love it with pineapple chunks (don’t judge us!).
• Dairy-free: Use your favorite plant-based mozzarella and skip the Parmesan – the zucchini still shines through!
• Spice it up: A sprinkle of red pepper flakes or sliced jalapeños gives it a nice kick for grown-up palates.
• Breakfast version: Yes, really! Skip the pizza sauce, add scrambled eggs, and top with cheddar cheese and crumbled sausage.

The beauty is, as long as you keep that zucchini base and cheese topping, you really can’t go wrong. What crazy combinations have you tried? I’m always looking for new ideas!

Serving Suggestions

This casserole is hearty enough to stand alone, but I love pairing it with a crisp green salad (my kids call it “pizza salad night!”). For a real treat, add some garlic bread – the low-carb version if you’re watching carbs. One batch makes about 6 generous servings, but between my family’s second helpings, it rarely lasts that long! Pro tip: Let it cool just enough so the cheese doesn’t burn your mouth (learned that the hard way).

Storage and Reheating

Here’s the good news – if you somehow have leftovers (big if in my house!), they keep beautifully in the fridge for up to 3 days. Just cover the dish tightly with foil or transfer to an airtight container. When reheating, skip the microwave – it makes the zucchini soggy. Instead, pop it back in a 350°F oven for about 10 minutes until the cheese gets all melty again. Sometimes I’ll even broil it for the last minute to crisp up the top like new. Works like a charm!

Nutritional Information

Okay, let’s talk numbers – but don’t worry, this isn’t one of those “tastes like cardboard” healthy meals! Here’s the scoop per serving (based on my exact recipe, but yours might vary slightly depending on cheese brands or how generous you are with toppings):

• 220 calories – way less than traditional pizza but just as satisfying
• 14g fat (6g saturated) – hello, delicious cheese!
• 10g carbs – with 2g fiber, so really only 8g net carbs
• 12g protein – thanks to all that melty cheese and pepperoni

Now, full disclosure – if you go wild with extra cheese or pile on more toppings, these numbers will change. But that’s the beauty of cooking at home – you control what goes in! Personally, I don’t stress about exact counts when I’m feeding my family something this packed with real ingredients. The zucchini alone makes me feel like I’m winning at the mom game.

FAQs About Low Carb Zucchini Pizza Casserole

Can I freeze leftovers of this zucchini pizza casserole?
Nope, and trust me – I learned this the hard way! Zucchini releases too much water when thawed, turning your beautiful casserole into a sad, soggy mess. Instead, store it in the fridge and enjoy within 3 days (not that it usually lasts that long in my house). If you really need to prep ahead, you can slice and freeze the zucchini separately, then thaw and pat it bone-dry before assembling fresh.

What other cheeses work besides mozzarella and Parmesan?
Oh absolutely – I’ve experimented with all kinds! Provolone melts beautifully, and fontina adds a lovely creaminess. Just remember – hard cheeses like cheddar or Swiss don’t melt as smoothly. My kids love when I mix in some Monterey Jack for extra gooeyness. The key is keeping at least half mozzarella for that perfect pizza stretch!

My casserole came out watery – what did I do wrong?
Ah, the dreaded sogginess! Three likely culprits: 1) Didn’t pat the zucchini dry enough before baking, 2) Used a super watery pizza sauce (always check the consistency first!), or 3) Overloaded the veggies. Next time, try salting the zucchini slices for 10 minutes then blotting them – it makes a world of difference. And don’t be shy about baking it a few extra minutes if needed!

Can I make this zucchini pizza casserole ahead?
You bet! I often prep everything in the morning – slice the zucchini, measure toppings, even layer it in the dish (just hold the sauce and cheese). Cover tightly and refrigerate until dinner time. When you’re ready, add the sauce and cheese (they don’t sit well pre-assembled) and bake as usual. It might need an extra 5 minutes since it’s going in cold.

Will picky eaters really eat zucchini this way?
From one parent to another – it’s my secret weapon! The zucchini soaks up all that pizza flavor and gets tender without being mushy. My nephew who “hates green things” devours it because, and I quote, “it just tastes like cheesy pizza!” Start with thinner slices if you’re nervous – they blend right in with the other flavors.

Try this recipe tonight and let me know how your family likes it! Did you add any crazy toppings? Find a genius way to keep it crisp? I live for your kitchen experiments and stories!

For more family-friendly recipes and inspiration, check out my Pinterest!

Print