Protein-Packed Triple Meat Zucchini Casserole
Looking for a hearty, delicious dish that satisfies both your taste buds and your protein cravings? Look no further than this Protein-Packed Triple Meat Zucchini Casserole! Combining the savory flavors of three different meats with fresh zucchini, this casserole is not only bursting with taste but also loaded with nutrients. Perfect for a family dinner or meal prep, this dish will quickly become a go-to favorite for busy weeknights. Whether you’re feeding a crowd or just want leftovers that taste even better the next day, this casserole is sure to impress!
WHY ZUCCHINI PIZZA CASSEROLE RECIPE IS AN EXCELLENT LOW-CARB DINNER?
- Low-Carb: The zucchini crust swaps out regular pizza dough, making it a tasty low-carb meal.
- High in Protein: With three kinds of meat, this dish is packed with protein to keep you full and satisfied.
- Veggie-Packed: It’s a healthy way to enjoy a hearty meal with plenty of zucchini and bell peppers.
INGREDIENTS YOU’LL NEED:
Zucchini Crust Ingredients:
- 4 Zucchini: Shredded, drained, and squeezed to remove excess moisture. This forms the base of the crust and provides a light, veggie-packed foundation for the casserole.
- ½ Cup Parmesan Cheese (grated): Adds a rich, savory flavor to the crust and helps bind the zucchini together.
- 1 Tsp Italian Seasoning: A blend of herbs like oregano, basil, and thyme that enhances the flavor of the crust.
- 2 Eggs: Beaten and mix into the zucchini to help bind the ingredients and create a firm crust when baked.
Meat Layer:
- 1 Tbsp Olive Oil: Used to sauté the onions, bell pepper, and garlic, adding a rich flavor to the meat layer.
- 1 Yellow Onion (chopped): Provides a sweet, caramelized flavor that forms the aromatic base of the meat layer.
- 1 Bell Pepper (chopped): Adds a subtle sweetness and crunch to the meat mixture, balancing the flavors.
- 6 Cloves Garlic (minced): Adds a robust, aromatic depth to the dish, infusing the meat layer with flavor.
- 1 Tsp Italian Seasoning: Adds a fragrant herbal note that complements the sausage and marinara sauce.
- ½ Tsp Onion Powder: Enhances the savory flavor of the meat layer, providing a concentrated onion taste.
- ½ Tsp Black Pepper: Adds a touch of heat and enhances the overall flavor of the meat layer.
- 1 lb. Sweet Italian Sausage: Provides a rich, savory, and slightly sweet flavor that pairs perfectly with the other ingredients.
- 2 Cups Marinara Sauce: A tangy tomato sauce that ties all the flavors together, adding moisture and depth to the meat layer.
Pizza Casserole Toppings:
- 2 Cups Mozzarella Cheese (shredded): Melts beautifully over the casserole, creating a gooey, cheesy layer that ties the dish together.
- ½ Cup Bacon (fried crispy and crumbled): Adds a smoky, crunchy texture that contrasts with the gooey cheese and tender meat.
- Pepperoni Slices: Arranged on top to cover the casserole, adding a classic pizza flavor with a slightly spicy kick.
HOW TO PREPARE ZUCCHINI PIZZA CASSEROLE?
Time needed: 1 hour
- Prepare the Zucchini Crust:
Shred 4 zucchinis and place them in a clean kitchen towel. Squeeze out as much moisture as possible to prevent a soggy crust.
In a large mixing bowl, combine the drained zucchini with ½ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 2 beaten eggs. Mix until well combined.
- Bake the Zucchini Crust:
Preheat your oven to 400°F (200°C). Press the zucchini mixture into the bottom of a greased 9×13-inch baking dish, forming an even layer. Bake for 20 minutes, or until the crust is golden brown and firm. Remove from the oven and set aside. - Cook the Aromatics:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion, chopped bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. - Cook the Sausage:
Add 1 pound of sweet Italian sausage to the skillet, breaking it up into small pieces as it cooks. Season with 1 teaspoon of Italian seasoning, ½ teaspoon of onion powder, and ½ teaspoon of black pepper. Cook until the sausage is browned and cooked through. - Add the Marinara:
Stir in 2 cups of marinara sauce, mixing well to combine with the meat and vegetables. Let the mixture simmer for 5 minutes, allowing the flavors to meld together. - Layer the Meat:
Pour the meat and marinara mixture over the baked zucchini crust, spreading it out evenly. - Add the Toppings:
Add the Toppings: Sprinkle 2 cups of shredded mozzarella cheese evenly over the top of the meat layer. Then, sprinkle ½ cup of crispy, crumbled bacon. Finally, arrange pepperoni slices over the cheese to cover the top completely. - Final Bake:
Reduce the oven temperature to 400°F (190°C). Bake the assembled casserole for 20 minutes, or until the cheese is melted and bubbly and the pepperoni is slightly crispy.
Remove the casserole from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy your delicious Triple Meat Zucchini Casserole!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can substitute Italian sausage with ground beef, ground turkey, or ground chicken for a different flavor.
After shredding the zucchini, place it in a clean kitchen towel or cheesecloth, then twist and squeeze out as much liquid as possible. This step is crucial for achieving a firm crust.
To avoid a soggy crust, make sure to thoroughly drain and squeeze the shredded zucchini to remove as much moisture as possible before mixing it with the other crust ingredients.
Let the casserole rest for about 10 minutes after baking to allow the layers to set and make it easier to slice and serve.
PIZZA ZUCCHINI CASSEROLE RECIPE ADD-INS AND VARIATIONS:
- Swap Sweet Italian Sausage with Spicy Italian Sausage: For a kick of heat, use spicy Italian sausage instead of sweet.
- Use Ground Turkey or Chicken: Substitute the Italian sausage with ground turkey or chicken for a lighter, leaner option.
- Add Mushrooms or Spinach: Enhance the casserole’s flavor and nutrition by adding sautéed mushrooms or fresh spinach to the meat layer.
- Substitute Parmesan with Pecorino Roman: Use Pecorino Romano cheese in the crust for a sharper, saltier flavor.
- Try a Low-Carb Marinara Sauce: For a low-carb version, use a sugar-free or low-carb marinara sauce.
- Top with Cheddar or Provolone Cheese: Replace mozzarella with cheddar or provolone cheese for a different cheesy taste and texture.
WHAT IS COMMONLY SERVED WITH MEATY ZUCCHINI CASSEROLE?
Zucchini pizza casserole goes great with sides that balance its rich flavors. A fresh garden salad with a light vinaigrette offers a nice, crisp contrast. Garlic bread or a warm baguette is perfect for soaking up any extra sauce. For something lighter, try a simple cucumber or tomato salad. Roasted veggies like asparagus or broccoli also make a good match, adding more texture and nutrition to the meal.
HOW DO YOU STORE AND REHEAT LEFTOVER PROTEIN-PACKED PIZZA CASSEROLE?
To store leftover zucchini pizza casserole, let it cool completely, then place it in an airtight container and refrigerate for 3-4 days. To reheat, warm it in the oven at 350°F for about 15-20 minutes until heated through. You can also use the microwave, but heat it in short bursts to avoid overcooking. Reheating in the oven helps keep the crust from getting soggy.
CAN LEFTOVER PIZZA CASSEROLE BE FROZEN FOR LATER CONSUMPTION?
Yes, you can freeze leftover zucchini pizza casserole. Once it’s cooled, cut it into portions, wrap each piece tightly in plastic wrap or foil, and place them in a freezer-safe container or bag. It’ll keep in the freezer for 2-3 months. When you’re ready to eat it, thaw in the fridge overnight and reheat in the oven at 350°F until warm and the cheese is melted. It’ll taste just as good as when it was first made.
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Protein-Packed Triple Meat Zucchini Casserole
Equipment
- 9 x 13 baking dish
Ingredients
Zucchini Crust Ingredients:
- 4 Zucchini (shredded, drained, and squeezed)
- ½ Cup Parmesan Cheese (grated)
- 1 Tsp Italian Seasoning
- 2 Eggs
Meat Layer:
- 1 Tbsp Olive Oil
- 1 Yellow Onion (chopped)
- 1 Bell Pepper (chopped)
- 1 lb. Sweet Italian Sausage
- 6 Cloves Garlic (minced)
- 1 Tsp Italian Seasoning
- ½ teaspoon Onion Powder
- ½ teaspoon Black Pepper
- 2 Cups Marinara Sauce
Pizza Casserole Toppings:
- 2 cups Mozzarella Cheese (shredded)
- ½ Cup Bacon (fried crispy and crumbled)
- Pepperoni Slices (slices)(to cover the top)
Instructions
Zucchini Crust:
- Prep the Zucchini: Shred 4 zucchinis and place them in a clean kitchen towel. Squeeze out as much moisture as possible to prevent a soggy crust.
- Mix the Crust Ingredients: In a large mixing bowl, combine the drained zucchini with ½ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 2 beaten eggs. Mix until well combined.
- Bake the Zucchini Crust: Preheat your oven to 400°F (200°C). Press the zucchini mixture into the bottom of a greased 9×13-inch baking dish, forming an even layer. Bake for 20 minutes, or until the crust is golden brown and firm. Remove from the oven and set aside.
Meat Layer:
- Cook the Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion, chopped bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Cook the Sausage: Add 1 pound of sweet Italian sausage to the skillet, breaking it up into small pieces as it cooks. Season with 1 teaspoon of Italian seasoning, ½ teaspoon of onion powder, and ½ teaspoon of black pepper. Cook until the sausage is browned and cooked through.
- Add the Marinara: Stir in 2 cups of marinara sauce, mixing well to combine with the meat and vegetables. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
Assemble the Casserole:
- Layer the Meat: Pour the meat and marinara mixture over the baked zucchini crust, spreading it out evenly.
- Add the Toppings: Sprinkle 2 cups of shredded mozzarella cheese evenly over the top of the meat layer. Then, sprinkle ½ cup of crispy, crumbled bacon. Finally, arrange pepperoni slices over the cheese to cover the top completely.
Bake the Casserole:
- Final Bake: Reduce the oven temperature to 400°F (190°C). Bake the assembled casserole for 20 minutes, or until the cheese is melted and bubbly and the pepperoni is slightly crispy.
- Serve: Remove the casserole from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy your delicious Triple Meat Zucchini Casserole!