Dinner

Family-Favorite Zucchini Pizza Casserole Recipe

Name: Family-Favorite Zucchini Pizza Casserole Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 4 cups grated zucchini (drained if frozen); 2 large eggs; 1/4 cup grated parmesan cheese; 1/2 cup freshly shredded mozzarella cheese; 1/2 teaspoon salt; 1/2 teaspoon minced garlic; 1 teaspoon Italian herbs; 32 ounces hearty spaghetti sauce (thick marinara or pizza sauce); 2 cups freshly shredded mozzarella cheese; 4 ounces pepperoni slices; Green bell pepper (optional); Onions (optional); Mushrooms (optional)

ByMatteo Rossi October 26, 2025October 26, 2025

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Introduction

This family-favorite zucchini pizza casserole offers all the flavors of classic pizza without the heavy crust. It’s a delicious, low-carb way to enjoy your favorite toppings while sneaking in extra veggies. Perfect for busy weeknights and picky eaters alike, this casserole is both comforting and wholesome.

A white baking dish holds a layered pepperoni pizza lasagna with visible layers including a base of green zucchini slices, a thick layer of rich red tomato meat sauce mixed with cheese, topped with a thick layer of melted white cheese that stretches as a piece is being lifted. The surface is dotted with round, shiny reddish-brown pepperoni slices and sprinkled with small green herb pieces. The edges of the dish show slight browning of the cheese and sauce. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Prepare and drain the zucchini. If using frozen zucchini, place it in a colander to drain for several hours. For fresh zucchini, sprinkle 1 teaspoon of salt over it, stir, and let sit in a colander for 20 minutes. After draining, squeeze out any remaining liquid with a clean kitchen towel to prevent sogginess.
Step 2: Preheat your oven to 400°F (200°C). Spray a 9×13 baking pan with cooking spray to prevent sticking and ensure an even coat.
Step 3: In a large bowl, mix the drained zucchini with eggs, parmesan, 1/2 cup mozzarella, salt, garlic, and Italian herbs until well combined. Press this mixture evenly into the prepared baking pan to form the crust.
Step 4: Bake the zucchini crust for 20 minutes, or until lightly browned and set to avoid sogginess with toppings.
Step 5: Spread the spaghetti sauce evenly over the baked crust. Sprinkle 2 cups shredded mozzarella over the sauce and top with pepperoni slices and any optional vegetables you prefer.
Step 6: Return the casserole to the oven and bake for another 20 minutes until heated through and cheese melts. For a golden top, broil for 2-3 minutes watching closely to prevent burning. Let sit for 3 minutes before serving to allow layers to set.

Tips & Variations

Make sure to squeeze out as much moisture from the zucchini as possible to prevent a watery crust.
Use medium-sized zucchini for less water content and smaller seeds.
Swap zucchini for yellow summer squash or shredded cauliflower for a different twist.
Try different cheeses like provolone, mild cheddar, or an Italian blend instead of mozzarella.
Use any thick tomato-based sauce—marinara, pizza sauce, or cooked down crushed tomatoes with Italian herbs.
Customize toppings to your liking: olives, ham, sausage, or omit mushrooms if preferred.
For an egg-free version, replace eggs with 1/4 cup ground flaxseed mixed with 6 tablespoons water, but note the texture will differ.
Let the casserole rest for several minutes after baking to set the cheese, making it easier to slice and serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors develop nicely after a day. To freeze, cool completely, then wrap tightly in foil or use a freezer-safe container—good for up to 3 months. Reheat thawed portions in a 350°F oven for 20-25 minutes, or 35-40 minutes if frozen. Microwaving is quicker but may release extra moisture; cover with a paper towel to avoid splatters. You can also prep the casserole a day ahead, adding the final cheese topping before baking.

How to Serve

A slice of a baked layered dish is being lifted with a metal spatula from a white baking dish, showing clear layers including a bottom layer of minced meat sauce with a rich brown color, a middle layer of green vegetable slices, likely zucchini, and a top layer of melted, golden-brown cheese that is stretchy and gooey. On top of the cheese layer, there is a single round, reddish-brown pepperoni slice. The baking dish sits on a surface with a white marbled texture. The image focuses on the gooey cheese stretch and the glossy surface of the pepperoni slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this casserole?

Yes, but it’s important to drain frozen zucchini thoroughly to remove excess moisture. This prevents the crust from becoming soggy.

How do I prevent the casserole from becoming watery?

Removing as much liquid as possible from the grated zucchini and using a thick, well-reduced sauce are key. Also, bake the zucchini crust before adding toppings to help it set firmly.