Zucchini Pizza Casserole

This is a great way to use up all that yummy zucchini! It has all the flavors of pizza in a low carb casserole dish and it is absolutely delicious! It's super easy to make and has quickly become a family favorite!

The bottom layer is a baked zucchini crust made with shredded zucchini, three types of cheeses and eggs. Then it's topped with a mixture of lean ground beef and marinara sauce. You can also use Italian diced tomatoes instead of marinara sauce if your prefer. This would be a great option if you want some texture from the chunks of tomatoes! Finish it off with a sprinkle of cheese and your favorite toppings! I used chopped sweet red bell peppers and jalapenos! Use your choice of three approved Greens! This casserole dish is so versatile!

This would also make a great freezer meal! I like to limit myself to only one casserole type dish or a dish with lots of cheese to only once or twice a week as a  personal preference so this is great for freezing leftovers! Portion out the casserole into six servings. The easiest way to do this is to cut the casserole in half lengthwise and then cut across into thirds. If you prefer, you can weigh your portions so that the portions are similar. Place the servings you would like to freeze into individual freezer safe containers. Let cool completely, label, and freeze up to 3 to 4 months. When ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave until warm. Enjoy this rich decadent casserole dish!

Zucchini Pizza Casserole

Slightly adapted from Taste of Home

Ingredients:

4 cups shredded zucchini (8 Greens)

2 eggs (⅔ Lean)

½ cup fresh grated parmesan cheese (8 Condiments)

1 ⅓ cup reduced fat mozzarella cheese, divided (1 ⅓ Lean)

1 cup reduced fat cheddar cheese, divided (1 Lean)

1 ½ lbs 90 to 94% lean ground beef ~ 18 ounces cooked (3 Leans)

½ cup chopped onions (8 Condiments)

1 tsp minced garlic (1 Condiment)

2 (14.5 oz) cans of Great Value Italian diced tomatoes, blended 

or 1 ¾ cup of an approved marinara sauce (7 Greens)

1 ½ cups chopped bell peppers (3 Greens)

1 ounce pickled jalapenos ~optional (1 Optional Snack)

Directions:

Preheat oven to 400 degrees.

Place shredded zucchini on a clean kitchen towel. Let it sit for 30 min and then squeeze out moisture. Combine zucchini, eggs, parmesan cheese, ⅔ cup mozzarella cheese, and ½ cup cheddar cheese in a large bowl. Press mixture into a greased 9 x 13 inch or 3 quart baking dish. Bake for about 25 min.

In a large skillet, cook ground beef, onions, and garlic over medium heat until meat is done. Drain liquid. Stir in marinara sauce. Pour the mixture over baked zucchini crust. Sprinkle with remaining cheese and top with chopped peppers and jalapenos, if desired. Bake an additional 20 minute or until heated through.

Makes 6 Servings

Each serving provides:

1 Lean, 3 Greens, 3 Condiments and ⅙ Optional Snack

* Choose a brand of tomatoes that is less than 5 g of carbs per ½ cup serving. Great Value is a great brand to use.

Guidelines for choosing a tomato sauce (¼ cup serving):

less than 50 calories
less than 5 g carbohydrates
less than 200 mg sodium
less than 3 g of fat

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