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Zucchini Pizza Casserole
Like many recipes we share here, this one was created out of necessity because I had some zucchini and leftover chicken that needed to be used up. So I threw some things together hoping it would work out…well it did! My family completely devoured this casserole. The flavors and melty satisfaction of pizza with some veggies & protein. A happy little experiment that we’ll be making again!
Kids are more likely to try new things if we get them involved in the making & cooking process. So don’t forget to use kitchen time as a bonding and learning tool for the children in your home. The rewards are priceless (and tasty!).
Be sure to use YOUR favorite marinara sauce or tomato sauce, because that’s where this dish gets a lot of its flavor!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but added sugar shouldn’t be on the ingredients list).
Marinara sauce or tomato sauce should contain just a few simple ingredients such as tomatoes, garlic, and herbs.
🍅Try this with Rachel’s Homemade Marinara.
Is Soggy-Wet Zucchini always messing up your meals?
Here’s how to prevent that from happening:
Place your shredded zucchini or zoodles in a colander.
Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.
Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
🧀 Cheese Please:
Instead of buying pre-shredded cheeses, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Most pre-shredded varieties are coated in very strange things (anti-caking & clumping) that actually interfere with the natural texture and the beautiful melting qualities. Cellulose anyone? Turn your package of pre-shredded cheese over and read through the actual ingredients. You may be surprised to see the additives that are there to keep the shreds looking nice in the package.
- 3 medium zucchini, shredded (about 4 cups)
- sea salt and ground pepper, to taste
- 1/2 cup grated parmesan cheese
- 2 large eggs, room temperature
- 1 cup freshly shredded mozzarella, divided
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups shredded leftover chicken or turkey
- 1/2 cup marinara sauce
- a few high-quality pepperoni slices
Spray or brush an 8×8 baking dish with avocado oil or olive oil.
Preheat your oven to 425 degrees f.
Shred the zucchini and transfer to a colander. Season with salt, toss to combine, and allow it to sit for 15 minutes, stirring occasionally. Squeeze out as much water as possible from your shredded zucchini and then place it in a large bowl.
Add in the parmesan, eggs, half of the mozzarella, and all seasonings.
Stir thoroughly to combine, then transfer the mixture into your prepared 8×8 baking dish.
Bake for 20 minutes.
Once the time is up, carefully remove the dish from the oven and top it evenly with the remaining ingredients as shown in the video. You can add extra shredded meat, extra veggies, or additional marinara sauce to fit your own personal preferences.
Return your casserole to the oven and bake for about 15 minutes, until the cheese is melted.