Per my normal, I bought a bag full of zucchini without any specific plans for them. I love zoodles, but they aren’t Jordan’s favorite so when this recipe for Zucchini Pizza Casserole popped up in my inbox I knew what I was making with my zucchini! =) I altered the recipe slightly to make it healthier and a little more pizza-like (hello pepperoni!). I used extra lean ground turkey, less sauce, and less cheese (but it’s still plenty cheesy don’t worry!), so I felt like it was totally fine to add some pepperoni. I used regular but feel free to use turkey pepperoni instead. Even with the pepperoni, each serving is just over 200 calories and has 26 grams of protein! It’s a pizza dinner you can feel good about eating – healthy AND delicious! Enjoy!
Zucchini Pizza Casserole
2 medium zucchini, shredded
2 egg whites
1/2 cup grated Parmesan cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
1.25 pounds extra lean ground turkey
1 cup marinara sauce
1 tbsp dried minced onion
1/2 tsp dried italian seasoning
1/2 tsp garlic powder
1/4 tsp salt
20 slices pepperoni
1. Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
2. Combine zucchini with the egg whites, parmesan, garlic powder, italian seasoning, and half of the mozzarella. Press into a greased 13×9-in baking dish.
3. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook turkey and dried minced onion over medium heat until meat is no longer pink; drain. Add marinara; spoon over zucchini mixture.
4. Sprinkle with remaining cheese; top with pepperoni. Bake 15- 20 minutes longer.
*adapted from Taste of Home
Nutritional Info (per 1/8th): 211 calories; 9.1 g fat; 6.4 g carbohydrates; 26.4 g protein.