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This veggie-based pizza dish swaps traditional dough for a nutritious zucchini base. The hearty meat topping and gooey cheese create a comforting meal that tackles pizza cravings while cutting back on carbs.
I came up with this when my garden went crazy with zucchini and everyone was sick of zucchini bread. It's now become a family favorite that even my veggie-hating nephew gobbles up without any fuss.
Ingredients
- Zucchini: makes up our crust base, adding moisture and working as a blank slate for the toppings
- Eggs: work as glue to keep our zucchini crust from falling apart
- Parmesan cheese: brings salty flavor and helps firm up the crust
- Ground turkey: gives you lean protein but feel free to swap in whatever meat you like
- Bell pepper: adds a touch of sweetness and loads of vitamin C - pick ones with bright colors
- Yellow onion: builds the flavor base for your sauce - grab ones that feel solid with no mushy parts
- Garlic: pumps up the flavor profile - whole cloves taste better than the jarred stuff
- Marinara sauce: brings that pizza taste we all love - go for brands without extra sugar
- Mozzarella cheese: creates those perfect pizza pulls - grate it yourself for smoother melting
- Italian seasoning: packs in all those classic pizza herbs in one go
Step-by-Step Instructions
- Prepare the Zucchini:
- Shred your zucchini with the big holes on your box grater. This gets you the right texture for your crust. Put all the shredded bits in a colander over your sink. Press hard with a wooden spoon to squeeze out as much water as you can. Don't skip this - it's how you avoid a soggy bottom. You should get at least half a cup of liquid out.
- Create the Crust:
- Mix your dried zucchini, eggs, parmesan, black pepper, onion powder, and a teaspoon of Italian seasoning in a big bowl. Stir until everything's mixed well. The mix should feel damp but not sopping wet. Spread it out in a greased 9x13 pan, pressing down to make it flat and tight. Bake at 400°F for 20 minutes until the edges turn golden and the middle firms up.
- Prepare the Topping:
- While your crust bakes, warm some olive oil in a big pan over medium heat. Toss in your chopped onion and bell pepper, cooking until soft and the onion goes clear, about 5 minutes. Throw in your minced garlic and cook just a minute till it smells good but doesn't brown. Add your ground turkey, breaking it up as it cooks. Keep cooking till all the pink is gone, around 7 minutes. Mix in the marinara sauce and another teaspoon of Italian seasoning, then let it bubble gently for 2 minutes to blend the flavors.
- Assemble and Bake:
- Take out your partly-baked zucchini crust. Carefully spread your meat mixture all over it, going right to the edges. Sprinkle all the mozzarella on top in an even layer. Dust lightly with the last bit of Italian seasoning. Put it back in the oven for another 20 minutes until the cheese melts completely and starts bubbling with golden spots here and there. Let it sit for 5 minutes before cutting so pieces come out cleaner.
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The zucchini in this dish really becomes something special. My grandma always said she hated zucchini until she tried this at our family dinner. She asked for the steps right away and now makes it all the time. Just goes to show that sometimes veggies just need the right cooking method to win people over.
Advance Preparation Ideas
This dish works great for planning ahead. You can get everything ready up to the last baking part, wrap it up tight, and keep it in the fridge for up to 2 days. When you're ready to eat, just pop it in the oven as directed, but add 5-10 extra minutes since it'll be cold from the fridge. On my busy weeks, I often fix this on Sunday and then bake it fresh on Tuesday night for a home-cooked meal without the weeknight hassle.
Smart Substitutions
What's great about this dish is how easy it is to change up. Ground beef, chicken, or even fake meat crumbles work just as well as turkey. Don't like bell peppers? Try some mushrooms, olives, or whatever pizza toppings you usually go for. Want to make it vegetarian? Just skip the meat and throw in twice as many veggies. If you can't do dairy, try nutritional yeast in the crust and grab some dairy-free mozzarella for the top.
Serving Suggestions
This casserole is fine all by itself, but I love it with a simple arugula salad with a bit of olive oil and lemon juice. The peppery greens go so well with the rich casserole flavors. If you're not counting carbs, adding some garlic bread will make everyone at the table happy. The leftovers make a great lunch the next day. You can warm them up or eat them cold straight from the fridge - my teenage boy swears that's actually the tastiest way to have it.
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Frequently Asked Questions
- → What’s the best way to remove water from zucchini?
After grating, put the zucchini in a strainer and press it with a spoon to squeeze out as much water as you can before adding it in.
- → Can I swap the turkey for something else?
Absolutely! You can use ground beef, chicken, or even make it with plant-based meat options.
- → Which cheese melts best here?
Mozzarella works great, but feel free to try cheddar or a blend of cheeses for more variety.
- → Can I assemble this ahead of time?
You can! Prep the dish, cover, and keep it in the fridge for a day before baking.
- → How do I lower the carbs even more?
Double-check that your marinara sauce doesn’t have added sugar, or make a sugar-free version at home.