Description
A delightful twist on traditional pizza that merges taste and nutrition beautifully. Perfect for weeknight dinners or meal prep options.
Ingredients
Scale
- 3 medium zucchinis, chopped
- 1 lb ground Italian sausage (or turkey/chicken/vegetarian)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 2 cups mozzarella cheese, shredded (or low-fat/cashew cheese)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 large eggs (or substitute for vegan option)
- Olive oil for sautéing
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Sauté diced onion and minced garlic in olive oil until translucent.
- Add ground Italian sausage and cook until browned.
- Stir in chopped zucchini and bell peppers, cooking for an additional 5-7 minutes.
- Add tomato sauce, oregano, and basil; mix well.
- Beat eggs in a bowl and mix with the vegetable mixture, followed by half of the mozzarella cheese.
- Pour mixture into the baking dish, spreading evenly, and top with remaining mozzarella cheese.
- Bake for 25-30 minutes, until the cheese is bubbly and golden brown.
- Allow to cool for a few minutes before serving.
Notes
Avoid overcooking the zucchini to maintain texture and always drain excess moisture before adding to the casserole.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg
Keywords: Zucchini Pizza Casserole, Healthy Comfort Food, Low-Carb Pizza, Italian Cuisine, Vegetable Casserole