Zucchini Pizza Casserole is a fun and tasty twist on classic pizza, using fresh zucchini slices instead of dough. It’s layered with gooey melted cheese, tangy tomato sauce, and your favorite pizza toppings like pepperoni or veggies. The zucchini gives it a nice light crunch while still feeling hearty and satisfying.
I love making this casserole when I want something that feels a little healthier but still hits that pizza craving perfectly. It’s easy to throw together, and I find that baking it brings out a lovely sweetness from the zucchini that pairs so well with the tomato sauce and melted cheese. Plus, it’s a great way to sneak in some veggies without anyone complaining!
My favorite way to serve this is straight from the oven, with a little fresh basil sprinkled on top and a crisp green salad on the side. It’s perfect for family dinners or when friends come over because it’s easy to share and always a crowd-pleaser. If you’ve got some zucchini around and pizza on your mind, this casserole is definitely a winner!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for this casserole. Salting and draining it first helps avoid sogginess by pulling out excess water. If zucchini isn’t available, yellow squash can work as a mild substitute.
Ground meat: Ground beef or Italian sausage adds flavor and protein. For a lighter option, try ground turkey or chicken. For a vegetarian version, cooked lentils or plant-based crumbles work well.
Cheese: Mozzarella gives gooey meltiness, while cheddar adds a sharp note. Parmesan boosts savory richness. Feel free to use all mozzarella if you want a milder flavor or swap cheddar for provolone or fontina.
Marinara sauce: Use a good-quality pizza or marinara sauce for a rich tomato base. If you prefer less acidity, add a pinch of sugar or substitute with a thick tomato-basil pasta sauce.
How Do I Keep the Casserole from Getting Watery?
Water released from zucchini can make casseroles soggy. Here’s how to stop that:
- Slice zucchini evenly, about ¼-inch thick.
- Sprinkle slices with salt and lay them on paper towels for 10-15 minutes. This draws out moisture.
- Pat the zucchini dry with fresh towels before layering.
- Layering with cheese and sauce evenly helps absorb any moisture released during baking.
This simple extra step makes the casserole firmer and the flavors more concentrated!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking the casserole evenly.
- Sharp knife – makes slicing zucchini rounds quick and even.
- Cutting board – a sturdy surface for safely chopping veggies and meat.
- Large skillet – great for cooking the meat and sauce together in one pan.
- Spatula or wooden spoon – lets you stir and break up the meat easily.
- Paper towels – handy for drying the zucchini after salting to reduce moisture.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more seasoned taste.
- Add sliced mushrooms or bell peppers to the meat sauce for extra veggies and texture.
- Mix in some chopped fresh spinach or kale between zucchini layers for added greens.
- Top with pepperoni slices for a classic pizza feel right in the casserole.
Zucchini Pizza Casserole Recipe
Ingredients You’ll Need:
- 3 medium zucchinis, sliced into rounds
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups marinara or pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese (optional for extra flavor)
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Olive oil for sautéing
Time You’ll Need:
About 45 minutes total: 15 minutes to prep the ingredients, including salting and drying zucchini, sautéing the meat sauce, and layering the casserole; plus 25-30 minutes to bake until bubbly and golden.
Step-by-Step Instructions:
1. Prepare the Oven and Zucchini:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Slice the zucchinis into ¼-inch rounds, then lay them on paper towels, sprinkle lightly with salt, and let them rest for 10-15 minutes to draw out moisture. Pat dry well with fresh paper towels.
2. Cook the Meat Sauce:
Heat a splash of olive oil in a large skillet over medium heat. Cook the chopped onion until soft and translucent, about 3-4 minutes. Add garlic and cook for 1 minute more. Add the ground beef or Italian sausage, breaking it up as it cooks, until browned and fully cooked. Drain excess fat. Stir in the marinara sauce, oregano, and basil; simmer gently for 5-7 minutes. Season with salt and pepper to taste.
3. Assemble and Bake the Casserole:
Layer half the zucchini slices on the bottom of your prepared dish. Spoon half the meat sauce on top, then sprinkle with half the mozzarella, cheddar (if using), and Parmesan cheese. Repeat the layers: zucchini, sauce, and cheeses. Finish with a generous layer of cheese on top.
Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and starting to turn golden brown.
4. Serve:
Let the casserole rest for about 5 minutes after baking—it helps everything set. Garnish with fresh basil leaves if you like, slice, and enjoy!
Can I Use Frozen Zucchini for This Casserole?
Yes, but make sure to thaw it fully and squeeze out as much moisture as possible before layering to prevent a watery casserole.
Can I Make This Zucchini Pizza Casserole Ahead of Time?
Absolutely! Prepare the casserole and cover it tightly, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Customize the Meat Sauce?
Yes! You can swap ground beef for Italian sausage, turkey, or even a vegetarian alternative like cooked lentils or mushrooms for a different flavor and texture.
