Family-Favorite Zucchini Pizza Casserole

Growing up, I always thought pizza meant a thick crust loaded with cheese and toppings. It wasn’t until my neighbor shared her zucchini pizza casserole that I realized pizza flavors could come in different forms. My kids were skeptical at first – after all, how could a veggie-based dish possibly taste like their favorite Friday night treat?

But here’s the thing about this casserole – it captures all those pizza flavors we love without the heavy dough. It’s become our go-to dinner on nights when we want something that feels like pizza but sits a little lighter in our stomachs. Plus, it’s a sneaky way to get extra vegetables into picky eaters who might otherwise turn their noses up at zucchini.

What Kind of Zucchini Should I Use?

For this casserole, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re usually less watery and have smaller seeds than the giant ones you might find in late summer. Fresh zucchini works better than frozen, but if you’re using frozen, just make sure to drain it really well to avoid a soggy casserole. When you’re shopping, look for zucchini that feels firm and heavy for its size, with smooth, slightly shiny dark green skin. If you’re grating fresh zucchini, there’s no need to peel it – the skin adds nice color and extra nutrients to your dish. Just remember to give your grated zucchini a good squeeze in a clean kitchen towel to remove excess moisture before using it in the recipe.

Options for Substitutions

This zucchini pizza casserole is pretty adaptable! Here are some smart swaps you can try:

• Zucchini: You can swap the zucchini with yellow summer squash or a mix of both. If using frozen, just make sure to drain really well. For a different twist, try shredded cauliflower, though it might be slightly less moist.
• Cheese options: While mozzarella gives that classic pizza pull, you can mix it up with provolone, mild cheddar, or an Italian cheese blend. For the Parmesan, Romano or Asiago cheese work great too.
• Spaghetti sauce: Any tomato-based pasta sauce works here – marinara, pizza sauce, or even crushed tomatoes seasoned with Italian herbs. Just make sure it’s thick enough so your casserole isn’t watery.
• Toppings: Just like a regular pizza, you can swap any toppings! Try different colored bell peppers, olives, ham, or Italian sausage instead of pepperoni. Not into mushrooms? Leave them out or add another veggie you like.
• Eggs: The eggs are pretty important as they bind the zucchini crust together. If you need an egg-free version, try using 1/4 cup of ground flax mixed with 6 tablespoons of water, though the texture won’t be exactly the same.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini pizza casserole is dealing with excess moisture – failing to properly drain your grated zucchini can lead to a soggy crust that won’t hold together, so make sure to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Another common mistake is rushing the initial baking of the zucchini crust – give it enough time (about 20-25 minutes) to become golden brown and set firmly before adding your toppings, otherwise you’ll end up with a floppy base that can’t support the sauce and cheese.

To prevent a watery sauce from making your casserole soupy, it’s worth using a thicker pasta sauce or cooking down a regular marinara sauce until it’s reduced and concentrated – this extra step makes a big difference in the final texture.

For the best results, let the finished casserole rest for 5-10 minutes after baking, which allows the cheese to set slightly and makes it much easier to cut and serve without everything sliding off.

What to Serve With Zucchini Pizza Casserole?

Since this casserole brings all the flavors of pizza but with a lighter zucchini base, it pairs perfectly with some classic Italian-inspired sides. A simple Caesar salad with crisp romaine lettuce and homemade dressing makes a great starter that won’t overshadow the main dish. If you’re looking for something warm on the side, garlic knots or breadsticks are always a hit – they’re perfect for soaking up any extra sauce from the casserole. For a complete meal that won’t weigh you down, try adding some roasted broccoli or a mixed green salad tossed with Italian dressing and cherry tomatoes.

Storage Instructions

Keep Fresh: This zucchini pizza casserole is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything melds together nicely.

Freeze: Good news – this casserole freezes really well! Let it cool completely, then wrap it tightly in foil or transfer to a freezer-safe container. It’ll stay good in the freezer for up to 3 months. I like to portion it out before freezing for easy single servings.

Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 35-40 minutes if frozen. You can also microwave individual portions for 2-3 minutes, though the zucchini might release a bit more water this way. Cover with a paper towel while microwaving to prevent splatters.

Make Ahead: You can prep this casserole a day ahead! Assemble everything but hold off on the final cheese topping. Cover and refrigerate, then add the cheese and bake when you’re ready to serve. Just add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.

Preparation Time	30-40 minutes
Cooking Time	40-45 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 80-90 g
• Fat: 90-100 g
• Carbohydrates: 70-80 g

Ingredients

• 4 cups grated zucchini (drained if frozen)
• 2 large eggs
• 1/4 cup grated parmesan cheese
• 1/2 cup freshly shredded mozzarella
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic
• 1 teaspoon italian herbs
• 32 ounces hearty spaghetti sauce*
• 2 cups freshly shredded mozzarella cheese
• 4 ounces pepperoni slices
• Green bell pepper
• Onions
• Mushrooms

Step 1: Prepare and Drain the Zucchini

If using frozen zucchini, place it in a colander and allow it to drain for several hours to remove excess moisture.

For fresh zucchini, sprinkle 1 teaspoon of salt over the zucchini, stir, and let it sit in a colander for 20 minutes.

After the draining process, use a clean lint-free kitchen towel to squeeze out any remaining liquid.

Removing as much moisture as possible will ensure your casserole is not watery.

Step 2: Preheat the Oven and Prepare the Baking Pan

Preheat your oven to 400°F (200°C).

Spray a 9×13 baking pan with cooking spray to prevent sticking.

Ensure the pan is evenly coated for the best results.

Step 3: Mix the Zucchini Crust Ingredients

In a large mixing bowl, combine the drained zucchini with eggs, cheeses, salt, garlic, and Italian seasoning.

Mix everything thoroughly until well combined and evenly distributed.

Press this mixture into the bottom of the prepared baking pan, spreading it out evenly to form a crust.

Step 4: Bake the Zucchini Crust

Bake the crust in the preheated oven for 20 minutes, or until it becomes lightly browned.

This initial baking step helps to set the crust and prevent it from becoming soggy under the toppings.

Step 5: Add Sauce and Toppings

Once the crust is baked, spread your meat sauce evenly over the top.

You can use either a pre-made meat sauce or a combination of browned meat and sauce.

Sprinkle shredded mozzarella cheese uniformly over the sauce layer.

Finish with a topping of sliced pepperoni.

Step 6: Final Bake and Serve

Return the casserole to the oven and bake for an additional 20 minutes, or until the pizza is heated through and the cheese is melted.

For a slightly browned top, place the casserole under the broiler for 2-3 minutes, keeping a close watch to avoid burning.

Allow the finished casserole to sit for 3 minutes before slicing and serving, which helps the layers set slightly and makes serving easier.