Zucchini Pizza Casserole is a fun and tasty way to enjoy the flavors of pizza without the crust. It’s packed with tender zucchini slices, gooey melted cheese, rich tomato sauce, and your favorite pizza toppings like pepperoni or sausage. The best part is how all the layers bake together to create a warm, comforting dish that feels like pizza night with a fresh veggie twist.
I love making this casserole when I want something easy but still satisfying. It’s a great way to sneak in some extra veggies without anyone noticing because the cheesy, saucy flavors totally steal the show. Plus, it’s super flexible—I often switch up the toppings or use whatever cheese I have on hand. I always bake it until the cheese is bubbly and golden on top because that’s when it’s perfect for serving.
Serving this zucchini pizza casserole with a simple side salad or some garlic bread makes a lovely, balanced meal that everyone enjoys. I like to make it for busy weeknights when I want to keep dinner simple but tasty, or for casual dinners with friends. Whenever I serve it, people are always surprised by how delicious zucchini can be when cooked this way. It’s a dish I find myself going back to again and again!
Key Ingredients & Substitutions
Zucchini: Choose medium zucchinis for tenderness and easy layering. If you can find organic, even better! If zucchini is unavailable, try yellow squash as a similar option.
Ground beef or Italian sausage: I prefer Italian sausage for its extra seasoning, but ground turkey or plant-based crumbles work well too for a lighter or vegetarian dish.
Cheese blend: Mozzarella is essential for gooey stretchiness, while cheddar adds sharp flavor. Parmesan on top gives a nice salty kick. Try using part provolone if you want a milder melt.
Marinara sauce: A good-quality jarred pizza or marinara sauce is key. You can swap with homemade tomato sauce or a no-sugar-added type to keep it healthy.
How Do You Keep the Zucchini from Getting Watery?
Zucchini has high water content, which can make a casserole soggy if not handled right. Here’s what I do to keep it deliciously firm:
- Slice zucchini thin and even for consistent cooking.
- Lightly salt the slices and place them in a colander for 10-15 minutes to draw out moisture. Then gently pat dry with a paper towel.
- Layer zucchini in a single layer in the dish to let excess moisture evaporate while baking.
- Cook meat sauce separately to keep it thick before layering it on zucchini.
- Cover casserole with foil at first to trap moisture, then uncover to brown cheese and evaporate excess liquid towards the end.
These steps help keep the casserole hearty and prevent it from turning watery. This way, you get a satisfying texture with rich pizza flavors!
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering zucchini and sauce evenly.
- Large skillet – great for browning meat and sautéing onions and garlic together.
- Sharp knife and cutting board – for slicing zucchini thinly and chopping aromatics.
- Mixing spoon or spatula – to stir and break up the meat while cooking.
- Aluminum foil – to cover the casserole while baking and keep it moist.
- Oven mitts – important for safely handling hot dishes when removing from the oven.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter casserole that’s still high in protein.
- Add sliced mushrooms or bell peppers to the meat sauce for extra veggies and texture.
- Swap mozzarella for part provolone or fontina cheese for a slightly different melt and flavor.
- Mix in crushed red pepper flakes or Italian seasoning for a little heat and deeper herb notes.
Zucchini Pizza Casserole
Ingredients You’ll Need:
Main Ingredients:
- 4 medium zucchinis, thinly sliced
- 1 lb (450g) ground beef or Italian sausage
- 1 jar (24 oz) marinara or pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Olive oil for sautéing
How Much Time Will You Need?
This casserole takes about 15 minutes to prep and about 40-45 minutes to bake, so in total, expect around one hour from start to finish. Letting it cool for a few minutes after baking helps the casserole set and makes it easier to serve.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish so your casserole doesn’t stick.
2. Cook the Meat and Sauce:
Heat a tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until soft. Stir in garlic and cook for 30 seconds more. Add your ground beef or sausage and cook until browned and cooked through, breaking it up into small pieces as it cooks. Drain excess fat if needed.
Pour in the marinara or pizza sauce, sprinkle with oregano, basil, salt, and pepper. Let it simmer gently for about 5 minutes, then remove from heat.
3. Assemble the Casserole:
Start by layering thinly sliced zucchini evenly on the bottom of your prepared dish. Spoon half of the meat sauce over the zucchini and spread it evenly. Sprinkle one third of the mozzarella and cheddar cheeses over the sauce.
Repeat the layers with remaining zucchini, meat sauce, and cheeses. Finish by spreading the last layer of cheese and sprinkling the Parmesan on top.
4. Bake and Serve:
Cover the baking dish with foil. Bake for 25 minutes to let the casserole heat through and the zucchini soften.
Remove the foil and bake uncovered for another 15-20 minutes. This lets the cheeses melt fully and get bubbly and golden brown on top.
After baking, let it cool for at least 5 minutes to firm up the layers. Garnish with fresh basil leaves before serving warm.
Can I Use Frozen Zucchini for This Casserole?
Yes, you can! Just be sure to thaw it completely and squeeze out as much moisture as possible to prevent a watery casserole. Pat dry with paper towels before layering.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole and cover it tightly with foil, then refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
What Can I Serve with Zucchini Pizza Casserole?
This dish pairs beautifully with a fresh garden salad or some crusty garlic bread for a complete and satisfying meal.
