Here’s a hearty, cheesy, and veggie-packed recipe for Zucchini Pizza Casserole — perfect as a low-carb comfort meal.
🍕 Zucchini Pizza Casserole
🛒 Ingredients (Serves 4–6)
- 3 medium zucchinis, sliced into rounds or half-moons
- 1 cup marinara or pizza sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup mini pepperoni or chopped regular pepperoni (optional)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
👩🍳 Instructions
1️⃣ Prepare the Zucchini
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Sauté zucchini slices with onions and garlic for 3–4 minutes until slightly tender.
- Season with salt, pepper, oregano, and basil.
2️⃣ Assemble the Casserole
- In a greased 8×8-inch baking dish, spread a thin layer of marinara sauce.
- Add half of the sautéed zucchini mixture.
- Sprinkle half of the mozzarella, Parmesan, and pepperoni (if using).
- Repeat layers with remaining zucchini, sauce, cheese, and pepperoni.
3️⃣ Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
4️⃣ Serve
- Let cool 5 minutes.
- Garnish with fresh basil or parsley.
- Serve warm as a main dish or side.
🌟 Tips & Variations
- Low-carb / keto: Skip any breadcrumbs; zucchini keeps it naturally light.
- Vegetarian: Omit pepperoni; add mushrooms, olives, or bell peppers.
- Extra cheesy: Mix mozzarella with provolone or fontina for a richer flavor.
- Meal prep: Store in an airtight container in the fridge for 3–4 days; reheat in the oven or microwave.
This casserole is a great way to enjoy the flavors of pizza while sneaking in extra vegetables.
I can also create a single-serving mini zucchini pizza casserole for quick meals if you want.
Do you want me to do that?