Description
A quick and satisfying keto-friendly pizza casserole featuring a zucchini and Italian sausage base topped with marinara sauce, mozzarella cheese, pepperoni, green peppers, and mushrooms. Perfect for air fryer or oven cooking, with meal prep options and flavor variations.
Ingredients
For the Base:
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1 cup packed shredded zucchini
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1/4 teaspoon salt
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1/3 lb bulk Italian sausage (hot or mild, depending on your spice preference)
For the Topping:
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1/4 cup marinara sauce (choose a low-carb variety)
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1/2 cup shredded mozzarella cheese (about 2 ounces)
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1/2 ounce sliced pepperoni
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1/8 medium green pepper, thinly sliced
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2 small mushrooms, thinly sliced
Instructions
Shred your zucchini using a box grater or food processor. Sprinkle it generously with 1/4 teaspoon of salt and spread it out on a clean kitchen towel or paper towel-lined plate. Let it sit for 30 minutes—this is your patience-building moment, and it’s absolutely worth it! The salt draws out all that excess moisture that would otherwise make your casserole soggy.
After 30 minutes, gather up the towel and squeeze, squeeze, squeeze! Get out as much liquid as you possibly can. You want that zucchini relatively dry. Place the squeezed zucchini in a medium bowl and set it aside.
Honest note: I know 30 minutes feels like a long time, but this step is the difference between a casserole that’s perfectly textured and one that’s watery. Future you will thank present you!
Heat your skillet over medium heat. Add the bulk Italian sausage and use a wooden spoon to break it up into small, bite-sized pieces as it cooks. Stir occasionally and cook for about 8 minutes, until the sausage is completely cooked through and no pink remains.
Here’s my trick: keep breaking up those clumps! The smaller the pieces, the more evenly distributed the sausage is throughout your casserole. You want every bite to have that delicious sausage flavor.
Kitchen wisdom: You’ll notice fat rendering out of the sausage—that’s flavor! Use a slotted spoon to transfer the cooked sausage to your bowl with the zucchini. The slotted spoon lets the excess fat drain off, keeping your casserole from being too greasy.
Stir the cooked sausage and prepared zucchini together until well combined. This mixture is your pizza casserole foundation, and it should look lovely and cohesive.
Spread this mixture evenly in your small casserole dish (or divide between two 8-ounce ramekins if you’re making individual servings). Press it down gently so it forms a compact base layer. This helps everything hold together beautifully.
Personal note: I love making individual ramekins because they feel fancy, freeze beautifully, and you can cook them one at a time if needed. Plus, they make amazing leftovers!
This is where the magic happens—and where your pizza casserole truly comes to life!
Spoon the marinara sauce evenly over your sausage-zucchini base. Don’t be shy—you want a good, generous layer, but not so much that it pools at the edges. About 1/4 cup should cover it perfectly.
Sprinkle the shredded mozzarella cheese over the sauce. Then artfully arrange your pepperoni slices, green pepper slices, and mushroom slices on top.
For Air Fryer: Preheat your air fryer to 350°F. Place your casserole dish or ramekins inside and cook for 8 to 12 minutes, until the cheese is melted and beginning to brown. Start checking around the 8-minute mark—every air fryer is different, and you want to catch it at that perfect golden moment.
For Oven: Preheat your oven to 375°F. Place your casserole dish on the middle rack and bake for 10 to 15 minutes, until the cheese is melted and has some light browning on top.
The moment of truth: You’ll know it’s ready when the cheese is bubbly, the marinara sauce is warm and slightly thickened at the edges, and you can see just a hint of golden browning on top. That’s perfection!
Notes
Choose Your Low-Carb Marinara Carefully: Read those labels! You’re looking for a marinara or tomato sauce with no more than 5-6g carbs per serving. Many conventional brands sneak in added sugars. My favorites are brands specifically marketed as keto-friendly or low-carb. Store brands sometimes offer great options at better prices too—just check that nutrition label!
Air Fryer Timing Varies: Every air fryer has its own personality. If your model runs hot, you might be done in 8 minutes. If it runs cool, you might need 12. Start checking around the 8-minute mark and use visual cues (melted, bubbly cheese with light browning) rather than strict timing.
Use Ceramic Ramekins for Individual Portions: Metal conducts heat too aggressively and can cause uneven cooking. Ceramic ramekins give you better temperature control and more consistent, beautiful results. Plus, they look adorable on the table!
Don’t Skip the Slotted Spoon: When transferring cooked sausage, use a slotted spoon to drain off excess fat. This keeps your casserole from being greasy while still maintaining all that delicious sausage flavor.
- Prep Time: 10 minutes
- Cook Time: 8-15 minutes
- Category: Main Dish
- Method: Air Fryer or Oven Baking
- Cuisine: Italian-Inspired