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October 9, 2020 By Tamar Genger, MA, RD Leave a Comment

Zucchini Pizza Casserole

This casserole is basically a carb free pizza that you can really top with all your favorite pizza toppings.  We used sauteed mushrooms, but you can add olives, sun-dried tomatoes, more sauteed veggies, like peppers and spinach, artichokes, and even eggplant.

It’s easy to make ahead, it even can be frozen, but it likely won’t last long enough.  

 

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Zucchini Pizza Casserole

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: dinner
Cuisine: Italian
Servings: 4 servings
Calories: 300kcal

Ingredients

  • 1 tablespoon and 1 teaspoon extra virgin olive oil
  • 4 cups shredded unpeeled zucchini from about 2 large zucchini
  • ½ teaspoon salt
  • 2 large eggs
  • 1/2 cup grated parmesan
  • 1 ½ cups shredded mozzarella cheese divided
  • 1 large onion chopped
  • 1 pound mushrooms chopped
  • 2 cloves garlic minced
  • 1 (15-ounce) jar Italian tomato sauce

Instructions

  • Preheat oven to 400°. Lightly grease a 13x9-inch casserole with 1 teaspoon extra virgin olive oil.
  • Place zucchini in a colander; sprinkle with salt. Let stand 10 minutes, then squeeze out all moisture.
  • In a large bowl, combine zucchini with eggs, Parmesan and half of mozzarella. Press into prepared pan. Bake 20 minutes until golden brown.
  • Meanwhile, in a large saute pan with evoo, saute onions, mushrooms and garlic. Sprinkle with salt and pepper to taste.
  • Spread tomato sauce over zucchini crust, top with mushrooms and cheese.
  • Bake until cheese is melted, about 20 minutes more.

Nutrition

Calories: 300kcal | Carbohydrates: 20g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 880mg | Fiber: 5g | Sugar: 10g

Filed Under: Dinner Tagged With: passover

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