Zucchini Pizza Casserole is a fresh and tasty twist on classic pizza, using zucchini slices instead of dough for a lighter, veggie-filled meal. It’s layered with marinara sauce, plenty of gooey melted cheese, and your favorite pizza toppings, all baked together in a cozy casserole dish. The combination of tender zucchini, rich tomato flavor, and cheesy goodness makes it a dish that feels both comforting and satisfying.
I love making this casserole because it feels like a fun way to get more veggies into the meal without anyone missing the traditional crust. It’s also super easy to customize — you can use pepperoni, mushrooms, olives, or whatever your family loves on their pizza. I usually sprinkle a little extra Italian seasoning and fresh basil on top just before serving for a little something special.
This dish is perfect for those weeknights when you want a warm, filling dinner but don’t want to spend too much time cooking. I find it’s a great way to enjoy all the flavors of pizza without the heaviness, and it always gets everyone asking for seconds. Plus, leftovers are just as tasty the next day, making it a win all around!
Key Ingredients & Substitutions
Zucchini: Thin slices work best for layering and cooking evenly. If zucchini is watery, pat slices dry with a paper towel to avoid sogginess. Yellow squash can be a good substitute here.
Ground beef or Italian sausage: I like Italian sausage for extra flavor, but ground turkey or chicken work well if you want a leaner option. For a vegetarian version, try cooked lentils or mushrooms.
Marinara Sauce: Use your favorite store-bought or homemade sauce. Tomato or pizza sauces both work great here. If you want a bit more spice, add red pepper flakes to the sauce.
Cheese: Mozzarella is key for that classic melty pizza feel. The cheddar adds a nice sharp contrast but can be skipped or swapped for provolone. Parmesan gives a salty kick—don’t skip it!
How Do You Prevent the Casserole From Becoming Too Watery?
Zucchini holds a lot of moisture, which can make casseroles soggy if not handled carefully. Here’s how to keep your dish firm and tasty:
- Slice zucchini thin and try to keep pieces uniform.
- Pat the slices dry with paper towels before layering.
- Don’t overcrowd layers; let heat circulate well.
- Simmer the meat sauce to reduce excess liquid before adding.
- Use foil during baking to trap moisture, then remove foil at the end to let cheese brown and excess moisture evaporate.
- Rest casserole for a few minutes after baking to firm up before serving.
Equipment You’ll Need
- 9×13 inch casserole dish – perfect size to layer zucchini and sauce evenly.
- Large skillet – great for browning the meat and simmering the sauce together.
- Sharp knife – makes slicing zucchini thin and uniform a breeze.
- Cutting board – to safely slice vegetables and meat if needed.
- Aluminum foil – helps keep moisture in while baking and prevents cheese from burning.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage or turkey for different flavor and fat levels.
- Add sautéed mushrooms or bell peppers with the meat for extra veggies and texture.
- Use sliced pepperoni or cooked bacon bits for a classic pizza topping vibe.
- Stir in fresh spinach or kale between layers for a boost of green nutrients.
How to Make Zucchini Pizza Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 4 medium zucchinis, thinly sliced
- 1 lb ground beef or Italian sausage
- 2 cups marinara sauce (or pizza sauce)
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese (optional for extra cheesiness)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Olive oil, for cooking
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 35-40 minutes to bake. Including a few minutes for resting after baking, you’ll have a delicious casserole ready in roughly 50-60 minutes.
Step-by-Step Instructions:
1. Cook the Meat Sauce:
Preheat your oven to 375°F (190°C). Heat a drizzle of olive oil in a large skillet over medium heat. Add the ground beef or Italian sausage, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat. Stir in marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Let it simmer for 5 minutes to blend the flavors.
2. Assemble the Casserole:
Lightly grease a 9×13 inch casserole dish. Layer half of the sliced zucchini evenly on the bottom. Spoon half of the meat sauce over the zucchini. Sprinkle with mozzarella and Parmesan cheese. Repeat with the remaining zucchini and meat sauce. Top with the remaining mozzarella, cheddar (if using), and Parmesan cheese.
3. Bake and Serve:
Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown. Let it cool for a few minutes before serving. Garnish with fresh basil or parsley to add a fresh, vibrant touch.
Can I Use Frozen Zucchini for This Casserole?
Yes, but make sure to thaw it completely and squeeze out excess moisture before layering to prevent a watery casserole.
Can I Make This Zucchini Pizza Casserole Ahead of Time?
Absolutely! Assemble the casserole and refrigerate it covered for up to 24 hours before baking. Just 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 fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Other Vegetables or Toppings?
Definitely! Sautéed mushrooms, bell peppers, or spinach mix in well. You can also swap or add toppings like pepperoni or olives for extra pizza flavor.
