Here's an interesting variation on the usual pasta-and-cheese casserole or pizza—there's no pasta or pizza crust! So I guess that makes it gluten-free, for those who are looking for that kind of recipe. The base of this casserole is made from zucchini, egg, and cheese. Then on top of that goes tomato sauce with sausage, but you could do just about anything here you want—think of your favorite pizza toppings! (Which makes me realize this would be a good Meatless Monday option, with soysage or just lots of veg.) Then more cheese, of course.
I served this with salad and (gluteny) garlic bread and everyone was happy. We all ate plenty and there were still leftovers.
Zucchini Pizza Casserole
4 cups shredded zucchini (about 1 pound, or 4–5 smallish zucchinis)
½ teaspoon kosher salt
½ cup grated romano cheese
8 ounces (2 cups) shredded mozzarella cheese
4 ounces (1 cup) shredded provolone cheese
2 tablespoons olive oil
1 medium onion, diced
1 pound sausage (I used garlic/herb chicken sausage.)
2 garlic cloves, minced
1 (15-ounce) can tomato sauce
1 tablespoon dried Italian herb blend
Preheat the oven to 400°. Lightly coat a 9x13-inch baking dish (I used Pyrex) with nonstick spray.
Place the shredded zucchini in a strainer and sprinkle with the salt. Let drain for 10 minutes, then squeeze out any additional moisture with your hands.
Beat the eggs in a medium bowl. Add the drained zucchini, the romano, half of the mozzarella, and half of the provolone. Stir to combine.
Dump the zucchini mixture into the baking dish and use your hands to press it into a smooth layer. Bake for 20 minutes. It will be lightly brown.
Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until tender, 3 to 4 minutes. Remove the sausage from its casings and crumble the meat into the pan. Cook, stirring frequently and breaking it up into pieces, until no longer pink. Add the garlic and cook for another minute. Stir in the tomato sauce and herbs.
Spoon the sauce over the baked zucchini mixture. Sprinkle the remaining mozzarella and provolone cheeses over the top. Bake until the cheese is melted and starting to brown and the casserole is heated through, about 20 minutes.