If you’re looking for a truly crave-worthy, veggie-forward dinner, this Zucchini Pizza Casserole Recipe is an absolute weeknight winner! Imagine all your favorite pizza flavors—oozy cheese, tangy sauce, savory toppings—layered over a golden, cheesy zucchini “crust.” It’s comforting, family-friendly, and a fabulous way to use up a bounty of zucchini.
Why You’ll Love This Recipe
- All the pizza flavors—without the crust guilt: The cheesy zucchini base brings all the pizza vibes but keeps it light and veggie-forward.
- Family-friendly and customizable: Everyone gets to pick their favorite toppings, so it’s always a crowd-pleaser (even for picky eaters!).
- Quick to prep and surprisingly filling: With simple steps, dinner’s ready in under an hour and the casserole is hearty enough to satisfy big appetites.
- A delicious way to use up summer zucchini: This Zucchini Pizza Casserole Recipe is perfect for gardeners or anyone with an abundance of squash.
Ingredients You’ll Need
The secret to a perfect Zucchini Pizza Casserole Recipe? Simple, good-quality ingredients that let each flavor shine. Every component here—cheeses, zucchini, toppings—plays a key role in delivering that gooey, pizza-inspired magic in every bite!
- Zucchini: These humble green beauties are the star, forming a tender, slightly crispy “crust” that soaks up all the pizza flavor. Make sure to wring out the moisture for best results!
- Salt and Black Pepper: Essential for seasoning the zucchini “crust” and bringing out savory notes.
- Eggs: These bind everything together and add richness to the base.
- Mozzarella Cheese (shredded): With its classic melt and stretch, mozzarella brings that signature pizza texture in both the crust and layered on top.
- Cheddar Cheese (shredded): Adds sharpness and golden color to the zucchini layer.
- Parmesan Cheese (grated): For nuttiness and extra savory oomph in every bite.
- Pizza Sauce: Lends that classic tangy tomato hit—use your favorite jarred or homemade version.
- Pepperoni Slices: A classic topping for those who love big, bold flavor!
- Fresh Basil (chiffonade): Adds a pop of color and an herby finish to your casserole after baking.
- Other Optional Toppings: Get creative! Sausage crumbles, sliced black olives, bell peppers, onions, mushrooms, bacon, or red pepper flakes make every batch unique.
Variations
One thing I adore about this Zucchini Pizza Casserole Recipe is how endlessly adaptable it is. You can easily mix and match the sauce, cheeses, and toppings to match your mood, what’s in your fridge, or any dietary needs!
- Vegetarian Casserole: Load up on sautéed mushrooms, bell peppers, onions, olives, and skip the meat for a veggie extravaganza.
- Make It Spicy: Swap in hot Italian sausage or add extra red pepper flakes and jalapeños for some kick.
- Low-Carb or Keto: Double up on cheese, swap the sauce for a sugar-free version, and skip any sweet veggies.
- Extra Protein: Crumble cooked ground chicken or turkey onto the casserole before baking for a hearty twist.
How to Make Zucchini Pizza Casserole Recipe
Step 1: Prep the Baking Dish & Zucchini
Start by heating your oven to 400° F and spraying a 9×13″ glass baking dish with nonstick spray—this ensures your casserole lifts out beautifully. Next, grate your zucchini (you’ll need about 4 medium) and measure out 4 cups. Sprinkle with salt and let it sit for 10 minutes; this draws out some of the moisture so you get a sturdy crust that doesn’t turn soggy on you.
Step 2: Make and Bake the Zucchini “Crust”
Wring every last drop of water out of the salted zucchini using a tea towel or cheesecloth (trust me, it’s worth the arm workout!). Transfer it to a bowl, add black pepper, eggs, 1 cup mozzarella, 1 cup cheddar, and the parmesan. Mix it all together, spread it evenly in your prepared dish, and bake for 20 minutes. The goal? A lightly golden, unified base that can hold all your pizza toppings.
Step 3: Layer on the Pizza Flavors
Once your zucchini crust is out of the oven, spoon the pizza sauce evenly over the top, sprinkle on the remaining mozzarella, and get creative with your toppings! Pepperoni, more cheese, or any veggies your heart desires. Pile them on—the more, the merrier!
Step 4: Bake Until Bubbly & Garnish
Slide your casserole back into the oven for 15 more minutes, until everything is bubbly and golden. Let it cool for about 5 minutes before cutting. Scatter fresh basil over the top just before serving for that classic pizzeria aroma. Ta-da! Your Zucchini Pizza Casserole Recipe masterpiece is ready to devour.
Pro Tips for Making Zucchini Pizza Casserole Recipe
- Maximum Moisture Removal: The drier your zucchini, the sturdier your “crust.” Press hard with a tea towel or let the grated zucchini drain in a colander weighted with a plate—no one wants a watery casserole!
- Cheese Choice: Don’t skip the combo of cheeses in the “crust”—mozzarella adds great stretch, while cheddar and parmesan give that deep, rich flavor.
- Let It Rest: Give your casserole at least 5 minutes to cool before slicing. This helps everything set for neater pieces (and less cheese lava on your plate!).
- Personalize Toppings: Treat the baked zucchini base like a pizza: let each person customize their slice with the toppings they love. It makes it extra fun, especially for family pizza nights!
How to Serve Zucchini Pizza Casserole Recipe
Garnishes
This casserole loves a final dusting of fresh basil for pop and freshness. If you’re feeling extra, sprinkle with more parmesan, a scattering of chopped parsley, or a pinch of red pepper flakes for zing. A drizzle of good olive oil over the top makes every bite taste extra luxe.
Side Dishes
Serve your Zucchini Pizza Casserole Recipe with a crisp, tangy salad tossed with vinaigrette (think arugula, shaved fennel, or tomatoes). For something heartier, garlic bread or a simple cup of minestrone soup on the side will make it an extra cozy meal.
Creative Ways to Present
Cut it into generous squares and serve pizza-party style, or pop smaller squares onto a platter as a fun, fork-free appetizer. Individual ramekins make adorable single servings. Don’t forget pretty basil ribbons or colorful toppings—they make it look just as irresistible as it tastes!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Zucchini Pizza Casserole in plastic wrap or store in an airtight container in the fridge. It stays fresh and tasty for up to 3-4 days—perfect for easy lunches or a super-speedy dinner rerun.
Freezing
You can absolutely freeze this casserole! Let it cool completely, slice into portions, and place between layers of parchment paper before sealing tight in a freezer container. Thaw overnight in the fridge for best texture, and enjoy within 2 months.
Reheating
To reheat individual pieces, pop them in the microwave until piping hot. For best results (especially if you want the edges to crisp up), reheat in the oven at 350°F for about 15-20 minutes, or until bubbly and warm through.
FAQs
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Can I use yellow squash instead of zucchini in this Zucchini Pizza Casserole Recipe?
Absolutely! Yellow squash works just as well—just grate it, salt it, and wring out the liquid the exact same way for a deliciously similar casserole base.
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How do I keep my casserole from getting watery?
The key is thoroughly draining and squeezing your grated zucchini before mixing the crust. Don’t skip this step, and your Zucchini Pizza Casserole Recipe will have the perfect, sturdy texture.
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Can I make this Zucchini Pizza Casserole Recipe ahead of time?
Yes! Assemble and bake the zucchini crust ahead, then let it cool and add your sauce and toppings just before the final bake. Or bake the whole casserole and gently reheat before serving.
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Is this recipe gluten-free?
It sure is! No flour or breadcrumbs required—the magic “crust” is all veggies and cheese. Double-check all your toppings and sauce for sneaky gluten if you’re entertaining anyone with celiac or gluten sensitivity.
Final Thoughts
This Zucchini Pizza Casserole Recipe always brings a smile to my table! Whether you’re feeding your family or simply craving some comfort food with extra veggies, give this fun twist on pizza night a try. I hope you love every cheesy, crunchy, perfectly seasoned bite.
Print
Zucchini Pizza Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Zucchini Pizza Casserole recipe is a delicious twist on traditional pizza, using zucchini as a flavorful and nutritious crust. Packed with cheese, sauce, and your favorite toppings, it’s a low-carb alternative that doesn’t skimp on flavor.
Ingredients
For the zucchini “crust”-
- 4 medium zucchini
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 eggs
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup parmesan cheese, grated
For the “pizza”-
- 3/4 cup pizza sauce
- 2 cups mozzarella cheese, shredded
- Pepperoni slices
- Fresh basil, chiffonade
Other optional toppings-
- Sausage crumbles
- Black olives
- Bell peppers
- Onions
- Mushrooms
- Bacon
- Red pepper flakes, etc.
Instructions
- Preheat oven: Preheat oven to 400° F. Spray a 9×13 glass dish with nonstick cooking spray and set aside.
- Prepare zucchini: Grate zucchini and measure out 4 cups. Sprinkle salt over zucchini and let sit for 10 minutes. Using a tea towel, ring out zucchini to remove any excess water. Place in a bowl and mix with black pepper, eggs, 1 cup mozzarella cheese, 1 cup cheddar cheese, and parmesan cheese. Stir to combine well.
- Bake zucchini crust: Spread zucchini mixture evenly into prepared baking dish and bake for 20 minutes.
- Assemble pizza: Remove from oven and top with pizza sauce, remaining mozzarella cheese, pepperoni, and any desired pizza toppings.
- Final bake: Bake for 15 more minutes. Remove from oven, garnish with fresh basil, and let cool for 5 minutes before cutting and serving.
Notes
- You can customize the toppings to suit your preferences.
- Make sure to squeeze out excess water from the zucchini to avoid a soggy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
