Zucchini Pizza Casserole Recipe – American Special
Zucchini Pizza Casserole is a delicious and low-carb twist on traditional pizza, perfect for anyone looking to enjoy pizza flavors without the crust. This easy-to-make casserole layers thinly sliced zucchini with seasoned ground meat, pizza sauce, and plenty of melted mozzarella and Parmesan cheese. Optional toppings like pepperoni, bell peppers, and olives add extra flavor, while the zucchini absorbs all the savory, pizza-like goodness. It’s a comforting, family-friendly dish that’s perfect for weeknight dinners or meal prep, offering all the cheesy, savory satisfaction of pizza in a healthier, vegetable-packed form.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Zucchini Pizza Casserole Ingredients :
- 4 medium zucchinis, thinly sliced
- 1 lb (450g) ground beef, turkey, or sausage (optional)
- 1 cup pizza sauce or marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup pepperoni slices (optional)
- 1 small onion, diced (optional)
- 1 bell pepper, diced (optional)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil (optional, for garnish)
Prepare the Zucchini:
Preheat your oven to 375°F (190°C).
Slice the zucchini into thin rounds (about 1/4-inch thick). To prevent excess moisture, sprinkle the zucchini slices with a little salt and let them sit for 10-15 minutes. Then blot with paper towels to absorb the moisture.
Cook the Meat (if using):
In a large skillet, cook the ground meat (beef, turkey, or sausage) over medium heat until browned. Drain excess fat if needed.
Add the diced onion and bell pepper (if using) to the meat and cook for 3-4 minutes until softened.
Stir in the garlic powder, oregano, salt, and pepper, then set aside.
Assemble the Casserole:
In a greased 9×13-inch baking dish, layer the zucchini slices evenly on the bottom.
Spread the cooked meat mixture over the zucchini layer.
Pour the pizza sauce evenly over the meat and zucchini.
Sprinkle the shredded mozzarella and Parmesan cheeses on top. Add pepperoni slices (if using) on top of the cheese.
Bake the Casserole:
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the zucchini is tender.
Serve:
Garnish with fresh basil (optional) and serve hot. This casserole pairs well with a side salad or roasted vegetables.
Recipe Notes :
Zucchini Preparation:To prevent sogginess, it’s key to salt the zucchini and blot it dry. You can also roast the zucchini slices for 10 minutes before assembling the casserole to reduce moisture further.
Meat Options:You can use ground beef, turkey, chicken, or even Italian sausage for extra flavor. If you prefer a vegetarian dish, skip the meat and add extra veggies like mushrooms, spinach, or bell peppers.
Make-Ahead:This casserole can be assembled in advance and stored in the fridge for up to 24 hours before baking. It’s great for meal prep or feeding a crowd.
Storage:Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Serving Suggestions:Serve with a fresh green salad, garlic bread, or roasted vegetables to complete the meal. It’s a great weeknight dinner or meal prep option!
