Zucchini Pizza Casserole

Why You’ll Love This Recipe

I love how this recipe gives me the taste of pizza in a lighter, low-carb form. The zucchini becomes tender and flavorful as it bakes, soaking up the sauce and seasoning beautifully. I also appreciate how simple it is to prepare with basic ingredients I usually already have in my kitchen.

I find it perfect for meal prep because it reheats well and keeps its flavor. I can easily switch between ground turkey or beef depending on what I have on hand, which makes it flexible and convenient.

Ingredients

4 medium zucchinis, sliced
1 lb ground turkey or beef
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 tsp Italian seasoning
1 medium onion, chopped
1 bell pepper, chopped

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating my oven to 375°F (190°C) and lightly spraying a large baking dish with nonstick cooking spray.

In a skillet over medium heat, I cook the ground meat for about 5–7 minutes until it’s nicely browned. I drain any excess fat and stir in the Italian seasoning for extra flavor.

Next, I add the chopped onion and bell pepper to the skillet and sauté them for about 3–4 minutes until they soften.

I layer half of the zucchini slices in the prepared baking dish. Then I spoon over half of the meat mixture and half of the marinara sauce. I repeat these layers with the remaining zucchini, meat mixture, and sauce.

I sprinkle the shredded mozzarella evenly over the top and cover the dish with aluminum foil. I bake it for 25 minutes, then remove the foil and bake for another 15 minutes until the cheese is golden brown and bubbly.

Servings and Timing

This recipe makes 6 servings.

I usually need about 15 minutes of prep time and 40 minutes of baking time, bringing the total time to approximately 55 minutes.

Variations

I sometimes add sliced mushrooms or black olives for extra pizza-inspired flavor. When I want a bit of heat, I mix in red pepper flakes or use spicy Italian sausage instead of ground turkey or beef.

For a cheesier version, I like to add a layer of ricotta or sprinkle some grated Parmesan on top before baking. If I want to make it vegetarian, I replace the ground meat with plant-based crumbles or extra vegetables like spinach and mushrooms.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I want to reheat it, I place a portion in the microwave for 1–2 minutes or until heated through.

If I’m reheating a larger portion, I prefer to warm it in the oven at 350°F (175°C) for about 15–20 minutes. I sometimes cover it with foil to prevent the cheese from browning too much.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble the casserole a day in advance, cover it tightly, and refrigerate it. When I’m ready to bake, I add a few extra minutes to the baking time.

Do I need to salt the zucchini beforehand?

I usually don’t, but if I want to reduce extra moisture, I lightly salt the slices and let them sit for about 15 minutes, then pat them dry.

Can I freeze zucchini pizza casserole?

Yes, I let it cool completely, then store it in a freezer-safe container for up to 2 months. I thaw it in the refrigerator before reheating.

What type of marinara sauce works best?

I use my favorite store-bought marinara or homemade sauce. I prefer one with simple ingredients and a rich tomato flavor.

How do I prevent the casserole from becoming watery?

I avoid overcrowding the layers and make sure to drain the cooked meat well. If needed, I pat the zucchini slices dry before layering.

Conclusion

I enjoy making this zucchini pizza casserole whenever I’m craving pizza flavors in a wholesome, comforting dish. It’s easy to prepare, customizable, and perfect for sharing. I find it satisfying enough for a weeknight dinner while still feeling light and fresh.