Zucchini Pizza Casserole is a fun and tasty twist on classic pizza, but it sneaks in lots of fresh zucchini to keep things light and fresh. You’ll find layers of tender zucchini slices, marinara sauce, gooey melted cheese, and all the pizza flavors you love, like pepperoni or sausage if you want to add them. It’s a cozy, comforting dish that feels a bit healthier but still hits all the right notes.
I really like making this casserole when I want something easy but different from usual pasta or pizza nights. It’s one of those meals where you can throw together simple ingredients, pop it in the oven, and come back to a bubbly, cheesy dish that everyone enjoys. If you’re a zucchini fan or even just curious, I think you’ll be surprised at how delicious it turns out. Plus, it’s a great way to get some veggies into a meal that feels pretty indulgent.
My favorite way to serve this casserole is with a simple green salad on the side and a little crusty bread to soak up any leftover sauce. It’s perfect for a family dinner or a casual night with friends. I love how it warms up well the next day, making it great for leftovers, too. If you haven’t tried turning zucchini into pizza before, this casserole is a wonderful place to start!
Key Ingredients & Substitutions
Zucchini: This is the star of the dish and provides a fresh, mild base. Slice thinly to ensure even cooking. If zucchini isn’t available, yellow squash can work well as a substitute.
Ground Italian Sausage: It adds great flavor and richness. You can swap it for ground beef, turkey, or chicken for a leaner option. For a vegetarian version, try plant-based meat crumbles or skip it entirely.
Cheeses: Mozzarella melts beautifully and gets that classic pizza stretch. Parmesan adds a nice sharpness. Feel free to use pre-shredded cheeses or mix in provolone or cheddar for variation.
Marinara or Pizza Sauce: Use your favorite store-bought sauce or homemade. A sauce with herbs works best to enhance flavor.
Pepperoni: Optional but gives an authentic pizza touch. You can omit it or replace it with veggies like mushrooms, bell peppers, or olives.
How Can I Prevent the Zucchini from Getting Watery?
Because zucchini has high water content, it can sometimes make casseroles soggy. Here’s how to keep it just right:
- Slice zucchini thinly and lay it out on paper towels.
- Sprinkle with a little salt and let it sit for 10 minutes to draw out moisture.
- Pat the slices dry with paper towels before layering.
- Using thin zucchini slices helps them cook evenly and absorb sauce without releasing too much water.
Equipment You’ll Need
- 9×13 inch casserole dish – perfect size for layering and baking all the ingredients evenly.
- Large skillet – great for browning the sausage and mixing in the sauce.
- Sharp knife – helps you slice the zucchini thinly and evenly.
- Cutting board – important for safe and easy slicing.
- Aluminum foil – to cover the casserole while baking, keeping it moist.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken to lighten the dish.
- Add sautéed mushrooms or bell peppers between layers for extra veggies.
- Use Italian blend or provolone cheese along with mozzarella for richer flavor.
- Mix in crushed red pepper flakes if you like a bit of heat.
How to Make Zucchini Pizza Casserole
Ingredients You’ll Need:
Vegetables:
- 3 medium zucchinis, thinly sliced
Meat & Sauce:
- 1 pound ground Italian sausage (or ground beef/turkey)
- 2 cups marinara or pizza sauce
Cheeses & Seasonings:
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Extras:
- 20-25 slices pepperoni (optional)
- Olive oil or cooking spray for greasing
How Much Time Will You Need?
This casserole takes about 15 minutes to prep and a total of 40-45 minutes to bake. You’ll brown the meat, layer the ingredients, then bake covered first, and uncovered at the end to get that golden bubbly cheese topping. Let the casserole rest a few minutes before serving — the whole process totals around an hour.
Step-by-Step Instructions:
1. Prepare and Cook the Meat:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish with olive oil or cooking spray. In a large skillet over medium heat, cook the ground Italian sausage until browned and no longer pink. Drain any extra fat. Stir in marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for about 5 minutes, letting the flavors meld.
2. Slice the Zucchini and Layer the Casserole:
Slice zucchinis into thin rounds about 1/8 inch thick. Spread a thin layer of the sausage and sauce mixture on the bottom of the casserole dish. Arrange a layer of zucchini slices evenly on top. Spread more sausage sauce evenly over the zucchini. Sprinkle with mozzarella and Parmesan cheeses. Add a layer of pepperoni slices if you’d like. Repeat these layers until all ingredients are used, finishing with a generous sprinkle of cheese on top.
3. Bake and Serve:
Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden brown. Allow the casserole to cool for 5-10 minutes before serving to let it set. Serve warm with a simple salad or garlic bread for a complete meal.
Can I Use Frozen Sausage for This Recipe?
Yes, but be sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave, then cook as directed for best texture and flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of sauce if it seems dry.
Can I Make This Casserole Vegetarian?
Absolutely! Simply omit the sausage and pepperoni, and add more veggies like mushrooms, bell peppers, or olives for extra flavor. You can also use plant-based meat substitutes if you want to keep the meaty texture.
Is There a Low-Carb Option?
This recipe is naturally lower in carbs since it replaces traditional pizza dough with zucchini. Just be mindful of the sauce and toppings you use to keep the carb count down, opting for low-sugar marinara and avoiding sugary add-ins.