Anti-Inflammatory Zucchini Pizza Casserole

Servings

6

Ingredients

Casserole Base

• 4 medium zucchini, sliced into thin rounds
• 1 tbsp extra-virgin olive oil
• 450 g (1 lb) lean ground turkey or chicken
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp turmeric
• ½ tsp smoked paprika
• Salt and black pepper to taste

Sauce

• 1 cup sugar-free pizza sauce or crushed tomatoes
• 1 tbsp tomato paste
• ½ tsp red pepper flakes (optional)

Toppings

• 1½ cups part-skim mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 60 g (2 oz) turkey pepperoni, sliced (optional)
• 2 tbsp fresh parsley or basil, chopped

Instructions

1. Prepare the Zucchini

1. Preheat oven to 190°C (375°F).
2. Toss zucchini slices with olive oil and a pinch of salt.
3. Spread on a baking sheet and roast for 10–15 minutes to remove excess moisture.

2. Cook the Protein

1. In a large skillet, cook the ground turkey over medium heat.
2. Add onion and garlic; cook until softened.
3. Stir in oregano, basil, turmeric, paprika, salt, and pepper.
4. Add pizza sauce, tomato paste, and red pepper flakes.
5. Simmer for 5 minutes.

3. Assemble

1. Lightly grease a 9×13-inch baking dish.
2. Layer half of the zucchini slices.
3. Spread half of the meat sauce over the zucchini.
4. Repeat layers.
5. Top with mozzarella, Parmesan, and turkey pepperoni if using.

4. Bake

1. Bake for 20–25 minutes until bubbly and golden.
2. Let rest for 10 minutes before serving.
3. Garnish with fresh parsley or basil.

Approximate Nutrition (Per Serving)

• Calories: 250–300
• Protein: 28–32 g
• Net Carbs: 5–7 g
• Fat: 12–15 g