Zucchini Pizza Casserole Recipe

Zucchini Pizza Casserole is one of those dishes that quickly became my go-to when I want something comforting but a bit lighter than traditional pizza. This recipe blends fresh zucchini with classic pizza flavors—melty mozzarella, tangy marinara, and spices that bring it all together. I love how it sneaks veggies into the meal without anyone complaining, especially my kids. Plus, it’s straightforward to prepare, making it perfect for weeknight dinners or a casual gathering. You’ll enjoy the layering of textures and tastes while feeling good about the wholesome ingredients.

I’ve tested this a bunch of times, tweaking the cheese ratios and seasoning to make it just right. Zucchini Pizza Casserole delivers quality time in the kitchen and a meal everyone asks for again and again.

Ingredients for Zucchini Pizza Casserole

When you gather your ingredients for this zucchini pizza casserole, it helps to be precise so everything layers perfectly. Here’s what you’ll need:

• 4 medium zucchinis, sliced into ¼-inch thick rounds
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce (store-bought or homemade works great)
• 1 pound Italian sausage, cooked and crumbled (optional for meat lovers)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish (optional)

Make sure the zucchini slices are neither too thick nor too thin—they should hold their shape but cook through nicely without turning mushy. If you use Italian sausage, brown it until nicely caramelized. When measuring cheeses, pack them lightly for accuracy. Freshly minced garlic adds a big punch of flavor here, so don’t skip it.

Zucchini Pizza Casserole Recipe

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Zucchini Pizza Casserole turns 5 simple ingredients into a delicious meal that satisfies hunger and delights your taste buds instantly

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Yield: 6 servings
• Category: Dinner
• Cuisine: Italian

Ingredients

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• 4 medium zucchinis, sliced into ¼-inch thick rounds
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 pound Italian sausage, cooked and crumbled (optional)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish (optional)

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Instructions

• Preheat your oven to 375°F (190°C) before you start prepping.
• Heat olive oil in a large skillet over medium heat. Sauté the diced onion until soft and translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
• Add the cooked crumbled Italian sausage to the skillet (if using). Stir in oregano, basil, red pepper flakes, salt, and black pepper. Mix well and cook for 2 minutes to blend flavors.
• Spread a thin layer of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
• Arrange half the zucchini slices over the marinara base in a single layer. Sprinkle half of the mozzarella and Parmesan cheese over the zucchini.
• Spoon half of the sausage mixture evenly over the cheese layer. Drizzle some marinara to keep it moist but don’t drown it.
• Add the remaining zucchini slices to cover the sausage, then layer on the rest of the mozzarella and Parmesan cheese.
• Finish with a final spread of marinara sauce on top, sprinkling a little extra oregano or basil if desired.
• Cover the baking dish with foil and bake for 30 minutes. Remove foil, then bake an additional 10-15 minutes until the cheese is bubbly and golden.
• Let the casserole rest for 5-10 minutes before serving to allow the layers to set and cool slightly. Garnish with fresh basil leaves for color and brightness.

Notes

Zucchini Pizza Casserole is a comforting yet lighter alternative to traditional pizza, blending fresh zucchini with melty mozzarella, tangy marinara, and Italian spices. Perfect for weeknight dinners, this recipe sneaks in veggies without complaint and offers a satisfying layering of flavors and textures.

How to Prepare Zucchini Pizza Casserole

This recipe comes together step-by-step, but don’t worry, each part is simple. I always recommend preheating your oven to 375°F before you start prepping. Here’s how you’ll do it:

• Step One: Heat olive oil in a large skillet over medium heat. Sauté the diced onion until soft and translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
• Step Two: Add the cooked crumbled Italian sausage to the skillet (if using). Stir in oregano, basil, red pepper flakes, and a pinch of salt and pepper. Mix well and cook for 2 minutes so the flavors blend.
• Step Three: Spread a thin layer of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
• Step Four: Arrange half the zucchini slices over the marinara base in a single layer. Sprinkle half of the mozzarella and Parmesan over the zucchini.
• Step Five: Spoon half of the sausage mixture evenly over the cheese layer. Drizzle some marinara to keep it moist but don’t drown it.
• Step Six: Add the remaining zucchini slices to cover the sausage, then layer on the rest of the mozzarella and Parmesan.
• Step Seven: Finish with a final spread of marinara sauce on top, sprinkling a little extra oregano or basil if you like.
• Step Eight: Cover the baking dish with foil and bake for 30 minutes. Remove foil, then bake an additional 10-15 minutes until the cheese is bubbly and golden.
• Step Nine: Let the casserole rest for 5-10 minutes before serving to allow the layers to set and cool slightly. Garnish with fresh basil leaves for color and brightness.

This casserole is a crowd-pleaser and super flexible. You can make it vegetarian by skipping the sausage or add other veggies like bell peppers or mushrooms. Don’t forget to keep an eye on the cheese bubbling in the last few minutes—watching it turn golden is always the best part!

Tips for Success with Your Zucchini Pizza Casserole

You want every bite to be spot-on, so here are a few tips I’ve learned along the way:

• Pat dry zucchini slices before layering. Excess moisture can make the casserole soggy, so a quick dab with paper towels helps keep the texture just right.
• If you find zucchini releases a lot of water while baking, try salting the slices lightly and letting them sit for 10 minutes before assembling. Then, blot away the moisture.
• Use a good-quality marinara sauce with a robust flavor. Since it’s a key component, it makes a huge difference.
• Don’t overcrowd the layers; thin and even layers cook more evenly.
• Let the casserole rest after baking. It firms up and slices better, so resist the urge to dig in right away.
• Leftovers reheat nicely in the microwave or oven. Cover with foil and warm in a 350°F oven for 15-20 minutes for even heating.

Ingredient Notes and Substitutions

One of the fun things about zucchini pizza casserole is how easy it is to adapt. Here’s what I often swap or add:

• Zucchini: Use yellow squash for a slightly sweeter taste. Just slice it the same way.
• Cheese: Feel free to mix mozzarella with provolone or add a stronger cheese like fontina for deeper flavor.
• Sausage: You can substitute ground turkey or chicken for a leaner option. For a vegetarian casserole, use sautéed mushrooms or eggplant.
• Herbs: Fresh herbs like oregano or basil can replace dried, but add them at the end of cooking so they keep their brightness.
• Marinara: Homemade sauce works great if you want to tweak sweetness or spice levels. Otherwise, pick one with simple ingredients.

Common Questions About Zucchini Pizza Casserole

Can I make zucchini pizza casserole ahead of time?

Yes, you can assemble the casserole in advance and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold straight from the fridge.

Is zucchini pizza casserole gluten-free?

This recipe is naturally gluten-free as long as your marinara sauce and sausage do not contain gluten ingredients. Always check labels on processed items to be sure.

Can I freeze zucchini pizza casserole?

You can freeze this casserole either baked or unbaked. For unbaked, wrap it tightly and freeze up to 3 months. Thaw overnight in the fridge before baking. For already baked leftovers, freeze portions in airtight containers and reheat until bubbly.

What can I serve with zucchini pizza casserole?

A crisp green salad or garlic bread pairs nicely. You can also offer a simple side of steamed broccoli or roasted potatoes to round out the meal.

How spicy is zucchini pizza casserole?

The recipe includes red pepper flakes which add a mild kick, but you can reduce or omit them if you prefer milder flavors. It’s very easy to adjust to your heat preference.

Nutrition Disclaimer

Nutritional values for zucchini pizza casserole can vary widely based on the brands and amounts of ingredients used. Because of this, exact nutrition data isn’t provided here. For the most accurate info, please calculate using your specific ingredients and serving sizes.