Low Carb Zucchini Pizza Bake

By Rebeca

As a busy mom, finding quick and healthy meals that the whole family will love can sometimes feel like a daunting task. One evening, after a particularly long day, I wanted to whip up something satisfying without the guilt of traditional pizza. That’s when the idea of a Low Carb Zucchini Pizza Bake came to life. This dish combines all the flavors of your favorite pizza while keeping it light and nutritious. With layers of zucchini, savory toppings, and melted cheese, it quickly became a family favorite. Plus, it’s an excellent way to sneak in some veggies!

Why This Recipe Works

• Low carb alternative to traditional pizza
• Easy to prepare with simple ingredients
• Customizable with your favorite toppings
• Packed with flavor and nutrition
• Perfect for meal prep and leftovers

Ingredients

• 4 medium zucchinis, spiralized or thinly sliced
• 1 cup marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 1 cup cooked Italian sausage (or ground beef/turkey), crumbled
• 1/2 cup sliced pepperoni (optional for extra flavor)
• 1/2 cup diced bell peppers (red, green, or yellow)
• 1/2 cup sliced black olives
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Olive oil spray (for greasing)

How to Make Low Carb Zucchini Pizza Bake

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Zucchini: If using whole zucchinis, spiralize or thinly slice them. Lay the zucchini slices on paper towels, sprinkle with salt, and let them sit for about 15 minutes to draw out excess moisture.
3. Cook Italian Sausage: In a skillet over medium heat, cook the crumbled Italian sausage until browned and fully cooked. Drain any excess fat, if necessary.
4. Layer Zucchini: In a greased 9×13-inch baking dish, layer half of the grated zucchini evenly across the bottom.
5. Add Toppings: Spread half of the marinara sauce over the zucchini layer, followed by half of the cooked sausage. Sprinkle with a third of the mozzarella cheese, followed by the bell peppers, sliced olives, and pepperoni if using. Season with oregano, basil, garlic powder, onion powder, salt, and pepper.
6. Repeat Layers: Add the remaining zucchini as another layer, followed by the rest of the marinara sauce, cooked sausage, and the remaining mozzarella cheese on top.
7. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until cheese is bubbly and golden brown.
8. Let Cool: Once baked, remove from the oven and let it sit for about 10 minutes before slicing. This helps the layers set and makes it easier to serve.
9. Garnish & Serve: Garnish with fresh basil leaves if desired. Cut into squares and serve hot.

Expert Tips

• Make sure to salt the zucchini to draw out moisture, which helps prevent a soggy bake.
• Feel free to customize the toppings based on your family’s preferences.
• For extra flavor, use fresh herbs if available.

Recipe Variations

• Swap out the marinara for pesto for a different flavor profile.
• Add additional vegetables like mushrooms or spinach.
• Use different types of cheese, such as cheddar or provolone.

Storage, Freezing, Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the zucchini pizza bake for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until warmed through.

5 FAQs

1. Can I use other vegetables instead of zucchini? Yes, you can substitute with eggplant or cauliflower, but cooking times may vary.
2. Is this recipe gluten-free? Yes, as long as you use gluten-free sausage and marinara sauce.
3. Can I make this vegetarian? Absolutely! Just skip the meat and add more vegetables.
4. How can I make this spicier? Add red pepper flakes or spicy sausage for an extra kick.
5. Can I prepare this ahead of time? Yes, you can assemble it a day in advance and bake it when ready to serve.

Nutrition Facts

Per serving (1/4 of the recipe):

• Calories: 320
• Protein: 22g
• Fat: 20g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 3g

Final Thoughts

This Low Carb Zucchini Pizza Bake is not just a meal; it’s a delightful experience that brings the family together around the table. With its rich flavors and satisfying texture, it’s a dish that proves you don’t have to sacrifice taste for health. Give it a try, and you might just find your new favorite weeknight dinner!