Zucchini Pizza Casserole 🍕🥒
This Zucchini Pizza Casserole is a cheesy, low-carb twist on pizza that’s packed with fresh zucchini, savory meat, pizza sauce, and plenty of melted cheese. It’s an easy family dinner that’s naturally gluten-free (with a few simple ingredient choices) and can be customized with your favorite pizza toppings.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 6
Ingredients
Casserole Base
- 4 medium zucchini (about 2 pounds), sliced into ¼-inch rounds
- 1 tablespoon salt (for draining the zucchini)
- 1 tablespoon olive oil
- 1 pound (450 g) lean ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups pizza sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Pizza Toppings (Optional)
- 20–24 pepperoni slices
- ½ cup sliced mushrooms
- ½ cup diced bell peppers
- ¼ cup sliced black olives
- ¼ cup cooked bacon, crumbled
- 2 tablespoons sliced green onions
Instructions
1. Prepare the Zucchini
- Place the zucchini slices in a colander.
- Sprinkle with the salt and let stand for 20–30 minutes.
- Rinse quickly and pat very dry with paper towels or a clean kitchen towel.
This helps prevent the casserole from becoming watery.
2. Cook the Meat
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef or sausage and cook until browned.
- Stir in the onion and cook for 4–5 minutes until softened.
- Add the garlic and cook for 30 seconds.
- Drain any excess fat.
3. Make the Filling
Stir into the skillet:
- Pizza sauce
- Italian seasoning
- Oregano
- Garlic powder
- Red pepper flakes (if using)
Simmer for 5 minutes.
4. Assemble the Casserole
Grease a 9×13-inch baking dish.
Layer:
- Half of the zucchini slices
- Half of the meat sauce
- Half of the mozzarella
Repeat the layers.
Top with:
- Parmesan cheese
- Pepperoni and any additional toppings
5. Bake
- Bake uncovered for 30–35 minutes, until the cheese is bubbly.
- Broil for 2–3 minutes for a golden, lightly browned top, if desired.
6. Rest
Allow the casserole to rest for 10 minutes before serving to help it set.
Serving Suggestions
Serve with:
- Caesar salad
- Garlic bread
- Roasted broccoli
- Steamed green beans
- Antipasto salad
Variations
Supreme Pizza Casserole
Add:
- Mushrooms
- Bell peppers
- Onions
- Black olives
- Cooked Italian sausage
- Pepperoni
Meat Lover’s
Use a combination of:
- Ground beef
- Italian sausage
- Bacon
- Pepperoni
Vegetarian
Replace the meat with:
- Mushrooms
- Spinach
- Bell peppers
- Olives
- Artichoke hearts
Keto Version
- Use a no-sugar-added pizza sauce.
- Add extra mozzarella and Parmesan.
- Top with cooked Italian sausage, pepperoni, bacon, and olives.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze after baking for up to 2 months. Thaw overnight before reheating.
- Reheating: Bake at 350°F (175°C) until heated through or microwave individual portions.
Approximate Nutrition (Per Serving, based on 6 servings with ground beef)
- Calories: 360
- Protein: 28 g
- Carbohydrates: 10 g
- Fat: 23 g
- Fiber: 2 g
- Sugar: 6 g
- Sodium: 700 mg
Tips for the Best Zucchini Pizza Casserole
- Salting and drying the zucchini is the key to avoiding excess moisture.
- Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.
- Let the casserole rest before slicing so the layers stay together.
- For extra pizza flavor, sprinkle a little Italian seasoning and red pepper flakes over the cheese just before baking.