Zucchini Pizza Casserole Recipe Easy and Packed with Flavor

Posted on November 3, 2025

zucchini pizza casserole - featured image

The first time I made this zucchini pizza casserole, I wasn’t sure it would work. I mean, zucchini as a base for pizza? Sounds a little out there, right? But let me tell you, this dish is a total game-changer. It’s the kind of recipe that makes you feel like a kitchen wizard—simple, satisfying, and packed with so much flavor you’ll forget you’re eating veggies.

Here’s the thing: this casserole combines all the best parts of pizza—cheesy goodness, savory toppings, and bold seasoning—with a healthier twist. It’s perfect for busy weeknights or when you’re craving comfort food without the carb overload. I’ve made it more times than I can count, and every time, it’s a hit.

Why You’ll Love This Recipe

If you’ve been searching for a recipe that’s delicious, easy, and a little unexpected, this zucchini pizza casserole checks all the boxes. Let me break it down:

Flavor-packed layers: Think gooey melted cheese, tangy pizza sauce, and savory toppings like pepperoni and Italian seasoning. It’s a flavor explosion in every bite.
A healthier twist: Using zucchini as the base means fewer carbs, more veggies, and all the satisfaction of pizza.
Quick and easy prep: From slicing to baking, you can have this ready in about 40 minutes. It’s faster than ordering delivery!
Customizable: Love mushrooms? Pile them on. Prefer sausage over pepperoni? Go for it. This recipe is super adaptable to your taste.

This zucchini pizza casserole is the ultimate comfort food that doesn’t skimp on taste. Whether you’re feeding a family or treating yourself, it’s bound to become a favorite.

What Ingredients You’ll Need

Here’s what you need to make this irresistible zucchini pizza casserole. I’ll share a few notes to help you get the best results:

Fresh zucchini (4 cups, shredded) — This is your base, so go for firm, vibrant zucchini. I like medium-sized ones—big zucchini can be watery.
Eggs (2 large) — These help bind the zucchini crust together.
Shredded mozzarella cheese (2 cups / 200g) — The melty magic that makes this casserole irresistible.
Grated Parmesan cheese (1/2 cup / 50g) — Adds a salty, nutty kick to the crust.
Pizza sauce (1 cup / 240ml) — Use your favorite brand or homemade sauce for the best flavor.
Pepperoni slices (1/2 cup) — Feel free to swap for turkey pepperoni or your favorite pizza topping.
Italian seasoning (1 teaspoon) — This ties all the flavors together beautifully.
Salt (1/2 teaspoon) — Enhances the zucchini crust.
Optional toppings: Mushrooms, bell peppers, olives, or onions—whatever you love on your pizza!

Quick note: Zucchini can release a lot of water, so don’t skip the step where you squeeze out the moisture (I’ll explain how in the instructions!). It’s the secret to getting a perfect crust.

Equipment Needed

You don’t need anything fancy for this recipe—just the basics:

Box grater or food processor — For shredding the zucchini.
Large mixing bowl — To mix the zucchini crust.
Cheesecloth or clean kitchen towel — For squeezing out excess zucchini water.
9×13-inch baking dish — Glass or metal works, but I’m partial to glass because it looks pretty for serving.
Spatula — Perfect for spreading the sauce and toppings evenly.

That’s it! This recipe is proof that you don’t need a professional kitchen to make something that tastes amazing.

How to Make It: Step-by-Step

Ready to make this zucchini pizza casserole? Follow these simple steps, and I promise you’ll nail it!

Preheat and prep (5 minutes): Preheat your oven to 400°F (200°C). Grease your 9×13-inch baking dish with cooking spray or a light coating of olive oil.
Grate and squeeze the zucchini (10 minutes): Shred your zucchini using a box grater or food processor. Place the shredded zucchini in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. You’ll be surprised how much liquid comes out—this step is crucial to prevent a soggy casserole!
Make the zucchini crust (5 minutes): In a large bowl, combine the squeezed zucchini, eggs, 1 cup of mozzarella cheese, Parmesan cheese, salt, and Italian seasoning. Mix until well combined. Spread the mixture evenly into your prepared baking dish to form a crust.
Bake the crust (15 minutes): Bake the zucchini crust in the preheated oven for 15 minutes, or until it looks set and slightly golden around the edges.
Add the pizza layers (5 minutes): Remove the crust from the oven and spread the pizza sauce evenly over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the sauce, then layer on your pepperoni and any other toppings you love.
Finish baking (10 minutes): Return the dish to the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly. You’ll know it’s ready when the kitchen smells like a pizzeria!
Serve and enjoy (5 minutes): Let the casserole cool for 5 minutes before slicing into squares. Serve warm and dig in!

Pro tip: If you want extra crispy edges, broil the casserole for the last 2 minutes—but keep an eye on it to avoid burning.

My Best Tips & Techniques

After making this zucchini pizza casserole more times than I care to admit, here are my top tips:

Squeeze, squeeze, squeeze: The more liquid you remove from the zucchini, the better the crust will hold together.
Don’t skip pre-baking the crust: This step is non-negotiable—it sets the crust and prevents it from turning into mush under the toppings.
Use quality pizza sauce: Since the sauce is a big part of the flavor, don’t skimp here. I love Rao’s or homemade marinara.
Customize it: This recipe is super forgiving. Add extra seasonings or swap toppings to suit your taste.
Leftovers are amazing: The flavors deepen overnight, making this casserole even better the next day.

Ways to Mix It Up

Want to get creative? Here are some fun variations I’ve tried:

Meat Lover’s Delight: Add cooked sausage or ground beef along with the pepperoni.
Veggie Supreme: Load up on mushrooms, bell peppers, onions, and olives for a garden-inspired twist.
Spicy Kick: Sprinkle red pepper flakes or drizzle hot honey over the top for a sweet and spicy vibe.
Cheese Lover’s Dream: Mix in some shredded cheddar or provolone for an extra cheesy experience.
Hawaiian Style: Add diced ham and pineapple for a sweet-savory option.

Whatever you choose, this casserole is the perfect canvas for your favorite pizza flavors.

Serving Ideas & Storage

Here’s how to serve and store your zucchini pizza casserole:

Serving Suggestions

Weeknight dinner: Pair with a side salad for a complete meal.
Party food: Slice it into smaller squares for a fun appetizer.
Lunchbox hero: Pack slices in a container for an easy, reheatable lunch.

Storage Tips

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
Freezer: Freeze individual slices with parchment paper between them for up to 3 months. Reheat straight from frozen for a quick meal.

Pro tip: If you want to crisp up the edges, reheat slices in a toaster oven or skillet rather than the microwave!

Nutritional Info & Health Benefits

Let’s talk about why this casserole is a smart choice:

Nutritional Info (Per Serving)
Calories:	~210
Protein:	12g
Carbs:	8g
Fat:	15g

Health Highlights:

Zucchini base: Low in carbs and packed with vitamins like C and potassium.
High protein: Thanks to the cheese and eggs, this dish keeps you full longer.
Gluten-free: Naturally gluten-free, so it’s great for dietary restrictions.

Real talk: This isn’t diet food—it’s delicious comfort food with a healthy twist, and that feels like a win.

Final Thoughts

So there you have it—my irresistible zucchini pizza casserole! If you’re looking for something easy, flavorful, and just a little outside the box, this recipe is your answer.

Every time I make this, I’m reminded of how versatile and satisfying it is. It’s perfect for busy nights, picky eaters, and anyone trying to sneak more veggies into their meals.

If you give this recipe a try, I’d love to hear about it! Drop a comment below or share your photos with me on Instagram @myhandle. I can’t wait to see your creations.

Happy cooking, and enjoy every cheesy, zucchini-packed bite!

FAQs

Q: Can I make this ahead?

A: Absolutely! You can prep the zucchini crust and toppings separately, then assemble and bake when you’re ready. Or make the whole casserole and reheat it later.

Q: What’s the best way to get water out of zucchini?

A: Use a cheesecloth or clean kitchen towel to squeeze the shredded zucchini as hard as you can. You can also sprinkle it with a little salt and let it sit for 10 minutes to draw out more moisture.

Q: Can I use a different veggie for the base?

A: Yes! Spaghetti squash or riced cauliflower work well as alternatives, though the texture will be slightly different.

Q: Can I make this dairy-free?

A: Definitely! Use dairy-free cheese and substitute the Parmesan with nutritional yeast for a cheesy flavor.

Q: How do I know when it’s done?

A: The edges should be golden and the cheese on top should be bubbly. If you’re unsure, let it bake for an extra 2-3 minutes—it’s hard to overcook this one!

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