Recipes and Cooking Zoodle Pizza Casserole 4.3 (38) 2 Reviews Kid friendly dinner, meet fresh veggies and healthy ingredients. The result? Nutrient-packed meals the little ones will actually want to eat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 27, 2016 Print Share Share Tweet Pin Email Prep Time: 30 mins Stand Time: 15 mins Bake Time: 25 mins Total Time: 70 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 3 10-12 ounce zucchini 1 ½ teaspoon kosher salt 2 eggs, lightly beaten 2 cup shredded mozzarella cheese (8 oz.) ¼ cup grated Parmesan cheese ¼ cup all-purpose flour 2 tablespoon cornmeal 1 8 ounce can pizza sauce ½ cup miniature sliced pepperoni Directions Preheat oven to 400°F. Coat a 3-qt. rectangular baking dish with cooking spray. Using a vegetable spiralizer, julienne cutter, or mandoline,* cut zucchini into long, thin noodles (zoodles). Place in a colander and sprinkle with salt; toss gently. Let stand 15 minutes. Pat dry with paper towels. In a large bowl combine eggs, 1/2 cup of the mozzarella cheese, the Parmesan cheese, flour, and cornmeal. Stir in zoodles. Transfer to prepared dish. Bake 10 minutes or until set and no excess liquid remains. Spread with pizza sauce. Top with remaining 1 1/2 cups mozzarella cheese and pepperoni. Bake 15 to 20 minutes more or until cheese is light brown. * If you don't have a spiralizer, julienne cutter, or mandoline, coarsely shred the zucchini, or halve the zucchini lengthwise and cut crosswise into 1/4-inch pieces. Continue as directed. Print Nutrition Facts (per serving) 191 Calories 10g Fat 12g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 191 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 75mg 25% Sodium 678mg 29% Total Carbohydrate 12g 4% Total Sugars 4g Protein 13g Vitamin C 22.2mg 111% Calcium 280mg 22% Iron 1.3mg 7% Potassium 430mg 9% Folate, total 48.6mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.