Zucchini Pizza Casserole is a fun and tasty way to enjoy all the flavors of pizza packed into a warm, cheesy bake. It’s full of tender zucchini slices layered with marinara sauce, melty mozzarella, and a blend of Italian herbs that make every bite feel like a slice of your favorite pizza. It’s a great dish for when you want something comforting but still sneak in some veggies.
I love making this casserole on busy weeknights because it comes together pretty quickly, and the whole family always asks for seconds. One tip I have is to salt the zucchini a bit before baking—it helps get rid of some extra moisture so the casserole doesn’t get too soggy. It’s an easy trick that makes a big difference in the final dish.
My favorite way to serve this is right out of the oven with a simple green salad on the side. It’s such a crowd-pleaser that I often bring it to potlucks or casual dinners, and it never lasts long. Plus, it’s a great way to enjoy pizza night without the extra carbs from the crust!
Key Ingredients & Substitutions
Zucchini: Using medium zucchinis sliced thin keeps layers tender. Salting them first helps remove extra water to avoid sogginess. If zucchinis aren’t available, thin slices of yellow squash work well too.
Ground Meat: Ground beef or Italian sausage adds great flavor. For a lighter version, try ground turkey or chicken. Vegetarians can swap with lentils or plant-based crumbles.
Cheese: Mozzarella gives the casserole that classic melty pizza feel. You can mix in part provolone or use a dairy-free cheese alternative if you’re dairy-free.
Marinara Sauce: Use your favorite jarred sauce or homemade for freshness. If you like it spicy, add red pepper flakes or swap in a spicy arrabbiata sauce.
How Can I Keep the Zucchini Layers from Getting Watery?
Zucchini holds a lot of moisture, which can make casseroles soggy. To avoid this:
- Slice zucchinis thin and sprinkle lightly with salt.
- Place slices in a colander for 10 minutes to draw out water.
- Use paper towels to pat slices dry before layering.
This simple step lets your casserole stay firm and flavorful without excess liquid. It’s the key to a neat bake with zucchini!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering the casserole evenly and baking it through.
- Large skillet – great for browning the ground meat and mixing in the sauce.
- Colander – helpful to drain the salted zucchini slices and keep the casserole from getting watery.
- Mixing spoon or spatula – for stirring the meat sauce and layering ingredients easily.
- Sharp knife and cutting board – to slice zucchinis thinly and safely.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add a spicier, herb-packed flavor.
- Add sliced mushrooms or bell peppers between layers for extra veggies and texture.
- Top with pepperoni slices before baking to bring more classic pizza vibes.
- Mix in fresh spinach or kale for a green boost that blends nicely with the cheese.
How to Make Zucchini Pizza Casserole
Ingredients You’ll Need:
- 3 medium zucchinis, thinly sliced
- 1 lb ground beef or Italian sausage
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper, to taste
- Fresh basil, chopped (optional, for garnish)
- Olive oil, for cooking
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 40 minutes to bake. You’ll spend some time salting and drying the zucchini to avoid extra moisture, cooking the meat sauce, layering everything, and then baking until bubbly and golden. Altogether, expect about 1 hour from start to finish!
Step-by-Step Instructions:
1. Get Ready and Prep the Zucchini:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Sprinkle salt over the thin slices of zucchini and place them in a colander for about 10 minutes. This helps pull out excess water. Afterward, gently pat them dry using paper towels.
2. Cook the Meat Sauce:
Heat a splash of olive oil in a skillet over medium heat. Add the ground beef or Italian sausage and cook until browned and fully cooked, breaking it apart as you go. Drain any excess fat if needed. Stir in the marinara sauce along with garlic powder, oregano, basil, salt, and pepper. Let it simmer gently for 3-5 minutes so the flavors can blend.
3. Layer and Bake the Casserole:
Start by spreading a thin layer of the meat sauce on the bottom of the baking dish. Add a layer of the zucchini slices on top, then sprinkle with mozzarella cheese. Repeat these layers—meat sauce, zucchini, mozzarella—until you’ve used all the ingredients. Finish with a final layer of meat sauce, topped with mozzarella and Parmesan cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden.
4. Final Touches:
Let the casserole cool for about 5 minutes before slicing. Garnish with chopped fresh basil if you like. Serve warm and enjoy your tasty, cheesy zucchini pizza casserole!
Can I Use Frozen Zucchini for This Casserole?
It’s best to use fresh zucchini for this recipe since frozen zucchini tends to release a lot of water when thawed, which can make the casserole watery. If you must use frozen, be sure to thaw it completely and squeeze out as much moisture as possible before layering.
Can I Make This Zucchini Pizza Casserole Ahead of Time?
Yes! Assemble the casserole as directed, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if you bake it straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of marinara or water if it seems dry.
Can I Make This Recipe Vegetarian?
Absolutely! Replace the ground meat with sautéed mushrooms, cooked lentils, or a plant-based meat substitute for a delicious vegetarian version.
