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The zucchini baked up as kind of the “crust” of a pizza for this casserole, and you can put whatever toppings you want to make your perfect pizza! I went easy on him and added just hamburger and pepperoni along with our favorite low carb pizza sauce. You can also mix in toppings like bell peppers, mushrooms, and more! No matter how you “top” it, this Low Carb Pizza Casserole is sure to be a family favorite…
Ingredients [ For 8 to 9 people ] [ Preparation time : 12 minute – Cooking time : 25 minutes ]
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups shredded mozzarella cheese
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cups Rao’s Low Carb Pizza Sauce
Preheat oven to 400°. Place the shredded zucchini in a colander, sprinkle with about a tablespoon of salt, and toss.
Let sit 10 minutes, then squeeze out moisture by dumping the zucchini into a kitchen towel or clean t-shirt, pulling up the ends and squeezing out all of the moisture.
Combine zucchini with eggs in a large bowl.
Press the zucchini mixture into two 9x9in pans (or two pie dishes or a 13x9in baking dish).
Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef as you cook it.
Drain the fat from the pan and stir in the spaghetti sauce and spoon the mixture over the zucchini crust.
Sprinkle with the mozzarella.
Bake until heated through, about 20 minutes longer.