Zucchini Pizza Casserole Recipe – American Special
Craving pizza but cutting carbs? This zucchini pizza casserole recipe is the perfect low-carb pizza twist—layering thin zucchini slices with savory meat, rich cheeses, and tomato sauce to create a family-friendly casserole that’s both cozy and wholesome. A vegetable-packed dinner that brings the pizza spirit without the crust, all in under an hour.
- 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 :
A great make-ahead casserole—assemble in advance and refrigerate for up to 24 hours before baking for easy prep.
Use a meat-free option by substituting ground meat with mushrooms, spinach, or extra bell peppers to keep it vegetarian.
Moisture is key: salt and blot zucchini beforehand for a moisture-control tip that ensures the casserole stays firm and doesn’t get soggy.
