Name: Zoodle Pizza Casserole
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 3 12 oz. zucchini; 1 ½ tsp salt; 2 Nature's Yoke eggs, lightly beaten; 2 cups shredded Colby Jack Blend cheese; ¼ cup grated Parmesan cheese; ¼ cup all-purpose flour; 2 tbsp cornmeal; 8 oz pizza sauce; 1 cup sliced black olives; ½ cup miniature sliced pepperoni; nonstick cooking spray

AuthorDawn NoltCategoryGluten Free, Main DishesTags#zoodle, #zoodlepizzacasseroleDifficultyBeginnerRating

On a low-carb diet and hungry for pizza? Try our delicous Zoodle Casserole... It's so good, even your zucchini haters with be impressed!

Yields8 Servings

Cook Time30 mins

3 12 oz. zucchini

1 ½ tsp salt

2 Nature's Yoke eggs, lightly beaten

2 cups shredded Colby Jack Blend cheese

¼ cup grated Parmesan cheese

¼ cup all-purpose flour

2 tbsp cornmeal

8 oz pizza sauce

1 cup sliced black olives

½ cup miniature sliced pepperoni

nonstick cooking spray

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