AuthorDawn NoltCategoryGluten Free, Main DishesDifficultyBeginnerOn a low-carb diet and hungry for pizza? Try our delicous Zoodle Casserole... It's so good, even your zucchini haters with be impressed!
Preheat oven to 400 degrees F. Coat a 9x13 baking dish with cooking spray. Using a vegetable spiralizer, julienne cutter, or coarse shredder, cut zucchini into long, thin noodles (zoodles).
Place zoodles in a colander and sprinkle with salt; toss gently. Let stand for 15 minutes. Gently dry with paper towels.
In a large bowl, combine eggs, 1/2 cup of Colby Jack cheese, the Parmesan cheese, flour and cornmeal. Stir into zoodles.
Transfer to baking dish. Bake 10 minutes or until set and no excess liquid remains. Spread with pizza sauce.
Top with remaining 1 1/2 cups Colby Jack cheese, black olives and pepperoni. Bake 15-20 minutes more or until cheese is light brown.
Ingredients
Directions
Preheat oven to 400 degrees F. Coat a 9x13 baking dish with cooking spray. Using a vegetable spiralizer, julienne cutter, or coarse shredder, cut zucchini into long, thin noodles (zoodles).
Place zoodles in a colander and sprinkle with salt; toss gently. Let stand for 15 minutes. Gently dry with paper towels.
In a large bowl, combine eggs, 1/2 cup of Colby Jack cheese, the Parmesan cheese, flour and cornmeal. Stir into zoodles.
Transfer to baking dish. Bake 10 minutes or until set and no excess liquid remains. Spread with pizza sauce.
Top with remaining 1 1/2 cups Colby Jack cheese, black olives and pepperoni. Bake 15-20 minutes more or until cheese is light brown.
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