Zucchini Pizza Casserole

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Zucchini Pizza Casserole

Description

Zucchini Pizza Casserole is a low-carb, family-friendly twist on classic pizza flavors—without the crust. Layers of tender zucchini, savory seasoned meat, rich marinara, and melty cheese come together in a hearty baked casserole that tastes indulgent but feels lighter. Perfect for weeknight dinners, meal prep, or feeding a crowd.

Ingredients (9×13-inch casserole)

Base

  • 4 medium zucchinis, thinly sliced (lengthwise or rounds)

  • 1 tsp salt (for sweating zucchini)

Meat Layer

  • 1 lb ground beef or Italian sausage

  • 1 small onion, diced

  • 2 cloves garlic, minced

Sauce & Seasoning

  • 1½ cups marinara or pizza sauce

  • 1 tsp Italian seasoning

  • ½ tsp dried oregano

  • ¼ tsp red pepper flakes (optional)

  • Salt & black pepper to taste

Cheese

  • 1½ cups shredded mozzarella

  • ½ cup shredded cheddar or provolone

  • ¼ cup grated Parmesan

Optional Toppings

  • Pepperoni slices

  • Mushrooms

  • Bell peppers

  • Olives

  • Fresh basil or parsley for garnish

Instructions

  1. Prep Zucchini

    • Sprinkle zucchini slices with salt and let sit 15 minutes.

    • Pat dry thoroughly with paper towels (very important).

  2. Cook Meat

    • Brown meat in a skillet over medium heat.

    • Add onion and garlic; cook until softened.

    • Drain excess fat.

  3. Season & Sauce

    • Stir in marinara, Italian seasoning, oregano, pepper flakes, salt, and pepper.

    • Simmer 5 minutes.

  4. Assemble

    • Preheat oven to 375°F (190°C).

    • Layer zucchini in greased baking dish.

    • Add meat sauce.

    • Sprinkle cheeses evenly on top.

    • Add optional toppings if using.

  5. Bake

    • Cover with foil and bake 25 minutes.

    • Uncover and bake 10–15 minutes until bubbly and golden.

  6. Rest & Serve

    • Let rest 10 minutes before slicing.

    • Garnish with herbs.

 Servings

  • Serves: 6–8 people

  • Serving size: 1 generous square

 Notes & Tips

  • Drain zucchini well to prevent a watery casserole.

  • Use a mandoline for even zucchini slices.

  • For extra crisp edges, broil for 2–3 minutes at the end.

  • Want it vegetarian? Swap meat for sautéed mushrooms and spinach.

  • Make it keto by using sugar-free marinara.

 Nutritional Information (Approx. per serving)

  • Calories: 320–350

  • Protein: 22–26g

  • Fat: 22g

  • Carbs: 8–10g

  • Fiber: 2–3g

  • Sugar: 4g

(Values vary based on meat and cheese used)

 Health Benefits

  • Low-carb & gluten-free

  • High in protein for satiety

  • Zucchini adds fiber, vitamin C, potassium

  • Great alternative for pizza cravings without refined carbs

  • Suitable for keto, diabetic-friendly, and weight-conscious diets

 Recipe Q&A

Q: Can I make this ahead of time?
A: Yes! Assemble up to 24 hours ahead, refrigerate, and bake when ready.

Q: Can I freeze it?
A: Absolutely. Freeze baked or unbaked for up to 3 months. Thaw overnight before reheating.

Q: How do I keep it from getting watery?
A: Salt and dry the zucchini well, and avoid overly watery sauces.

Q: Can I use yellow squash instead?
A: Yes—or do a mix of both for color and flavor.

Q: What goes well with it?
A: Simple green salad, garlic bread, or roasted vegetables.

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