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Cheesy Zucchini Pizza Casserole

Cheesy Zucchini Pizza Casserole

Get ready to transform your weeknight dinners with this incredible Cheesy Zucchini Pizza Casserole. This recipe offers a delicious and healthy twist on pizza night, packed with flavor and surprisingly simple to make. It's the perfect solution for busy evenings when you crave something satisfying and homemade.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner, Pizza
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 1 lb total, trimmed and thinly sliced (¼-inch thick)
  • 1 tablespoon olive oil
  • 1 cup marinara sauce your favorite brand or homemade
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • to taste salt
  • to taste freshly ground black pepper
  • 1 ½ cups shredded mozzarella cheese divided
  • ½ cup shredded Parmesan cheese
Optional toppings
  • cooked crumbled sausage optional
  • pepperoni slices optional
  • chopped bell peppers optional
  • sliced mushrooms optional
  • chopped onion optional

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
  2. In a large skillet, heat the olive oil over medium heat. Add the thinly sliced zucchini and cook for about 5-7 minutes, stirring occasionally, until the zucchini is slightly softened and has just begun to release some of its moisture. You don't want it mushy, just tender.
    1 tablespoon olive oil, 2 medium zucchini
  3. Remove the skillet from the heat. Stir in the marinara sauce, dried oregano, dried basil, garlic powder, salt, and black pepper. Mix well to ensure the zucchini is evenly coated with the sauce and seasonings.
    1 cup marinara sauce, 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
  4. Pour half of the seasoned zucchini mixture into the prepared baking dish, spreading it evenly. Sprinkle half of the shredded mozzarella cheese (¾ cup) and half of the Parmesan cheese (¼ cup) over the zucchini layer.
    1 ½ cups shredded mozzarella cheese, ½ cup shredded Parmesan cheese
  5. Spoon the remaining zucchini mixture over the first layer, ensuring it's evenly distributed. Top with the remaining mozzarella cheese (¾ cup) and the remaining Parmesan cheese (¼ cup). If you are adding any optional toppings like pre-cooked sausage, pepperoni, or vegetables, layer them on top of the cheese now.
    1 ½ cups shredded mozzarella cheese, ½ cup shredded Parmesan cheese, cooked crumbled sausage, pepperoni slices, chopped bell peppers, sliced mushrooms, chopped onion
  6. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
  7. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  8. Let the casserole stand for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to scoop.

Notes

Stores well in the refrigerator for 3-4 days. Reheats well in the oven or microwave.