Zucchini Pizza Casserole | Low-Carb & Gluten-Free
Zucchini Pizza Casserole is cheesy, saucy, and delicious - a meal that the whole family will love! It is low in carbohydrate and is gluten-free.
Equipment
- 1 Mixing Bowl
- 1 9x13 Baking Dish
- 1 Large Skillet
Ingredients
Main ingredients
- 4 medium Zucchini sliced lengthwise and chopped after scooping seeds
- 1 Bell Pepper chopped
- 1 Yellow Onion chopped fine
- 4 cloves Garlic minced
- 1 tablespoon Olive Oil to get your veggies nice and soft
- 2 Eggs which help bind everything together after cooking
- 1 lb Turkey ground
- 2 cups Marinara Sauce your pizza sauce flavor packed
- 2 cups Mozzarella Cheese shredded for that ooey gooey melt
- 0.25 cup Parmesan Cheese grated to sprinkle on top for that salty kick
- 1 tablespoon Italian Seasoning divided
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Onion Powder
Instructions
Instructions
- First, slice your zucchini lengthwise and scoop the seeds out. Chop them up into bite-size pieces so they cook evenly in your pressure cooker.
- Next, heat olive oil in a skillet over medium heat. Toss in your chopped bell pepper, onion, and garlic and sauté until soft and smellin great.
- Throw in your ground turkey, breaking it apart as it cooks till it’s browned good. This part smells so good, you might wanna sneak a quick taste.
- Add the chopped zucchini and marinara sauce to the skillet. Let it cook for 5 more minutes until everythin’s nicely mixed and heated through.
- Remove the skillet from heat and let it cool a bit before stirring in the eggs. This keeps the eggs from cookin too quick and scrambling.
- Now, grease your pressure cooker insert or a baking dish that fits inside it. Spread half the turkey mixture in your dish then sprinkle half the shredded mozzarella cheese on top.
- Put the rest of the mix on top and finish with the rest of your mozzarella cheesey goodness and Parmesan sprinkled over all. Now you’re ready for the pressure cooker to do its job.
Notes
Four medium zucchini will produce 4 cups of grated zucchini (firmly pack in the measuring cup). I choose to use a red bell pepper because it contains more beta carotene and vitamin C than a green bell pepper. Enjoy!