Oh my gosh, if you are desperate for those cozy, comforting dinner vibes without all the heavy carbs of a traditional pizza night, you have landed in the right spot! Weeknights are hectic, I totally get it, which is why I’m sharing my absolute favorite hack for getting that cheesy, savory pizza fix: the Zucchini Pizza Casserole. Seriously, this thing is a game-changer.
When I first tried swapping out the dough for shredded, baked zucchini, I was skeptical—I thought it would be watery nonsense. Nope! This recipe nailed the texture, creating a sturdy, gluten-free base that soaks up all that glorious sauce and cheese. It’s unbelievable how easily this Zucchini Pizza Casserole comes together in under an hour.
My kids ask for this every Tuesday now, which tells you everything you need to know. It’s an easy dinner that sneaks in a huge helping of veggies, and frankly, it tastes better than some takeout versions!
Why This Zucchini Pizza Casserole is Your New Weeknight Hero
Listen, my kitchen motto is that dinner should never feel stressful, especially mid-week. That’s why this recipe won me over so quickly! We’re talking 15 minutes of prep time, people! You just mix, layer, and bake. It’s ridiculously simple.
But the real magic? It solves the pizza craving while keeping things light. It’s the perfect low-carb alternative if you’re watching your grains, and even my picky eaters don’t complain because they’re too busy trying to lift all that melted mozzarella.
Trust me, adding this easy dinner recipe to your rotation will save your sanity on busy nights. It’s fast, flavorful, and everyone cleans their plate!
Gathering Ingredients for the Best Zucchini Pizza Casserole
Okay, let’s talk ingredients. This whole thing comes together with stuff you probably already have floating around. Remember, these measurements are precise because we are engineering a crust here, not just throwing things in a pan!
You’ll need about three medium zucchini, and here’s my tip: Medium is best! If they’re huge, they tend to have tougher skins and more water, even after squeezing. Make sure they are nicely shredded.
- One large egg, just lightly beaten so it mixes well.
- Half a cup of regular all-purpose flour—this helps bind everything.
- Salt and pepper, half a teaspoon and a quarter teaspoon, respectively.
- One cup of your favorite pizza sauce.
- A generous one and a half cups of mozzarella cheese, shredded, because more cheese is always the right answer.
- Optional, but highly recommended: half a cup of those little pepperoni slices.
- And one teaspoon of dried Italian seasoning to finish it off.
The structure of this dish depends on getting that base right, so don’t skip the prep work!
Ingredient Notes and Substitution Tips
If you’re looking to keep this even lighter on the carbs, I highly suggest skipping the regular flour and using almond flour instead. That substitution really makes this a fantastic low-carb crust option! A reader emailed me last week saying they used it, and they loved the texture.
Don’t feel limited to just pepperoni, either! If you’re feeling fancy, toss in some sautéed mushrooms or thinly sliced bell peppers right on top of that first layer of sauce before you add the final cheese blanket. It’s your pizza dream, after all! If you are curious about different ways to use zucchini, check out my recipe for zucchini bread; it’s another family staple.
Step-by-Step Instructions for Zucchini Pizza Casserole
If you follow these steps exactly, I promise you won’t end up with soggy sadness when you pull this out of the oven—we are aiming for crispy corners and perfectly molten cheese here!
Preparing the Zucchini Base Layer
First things first, get that oven cranked up to 400 degrees Fahrenheit, and grease up your 9×9 baking dish. Now comes the part everyone dreads but *must* do: squeezing the zucchini! You need to place all that shredded zucchini in a clean kitchen towel—forget paper towels if you can, they rip too easily—and just squeeze your heart out. I mean, really wring it out until you think you can’t get another drop. Watery zucchini means pizza soup, and we aren’t making soup!
Once it’s dry, whisk that egg lightly and mix it with the flour, salt, and pepper right into the zucchini. Don’t overmix it; we just want it combined. Then, press that mixture firmly and evenly into the bottom of your dish. If you have a nice, heavy-duty glass or ceramic dish, you’ll get the most even, beautiful browning on the bottom crust.
Assembling and Baking the Zucchini Pizza Casserole
Now for the fun part where it actually starts looking like pizza! Take your cup of sauce and spread it gently over that firm zucchini foundation. After the sauce, sprinkle about half of your beautiful mozzarella cheese everywhere.
If you’re using pepperoni—and you should be!—layer those slices on top of that first layer of cheese. Then, cover the whole thing with the remaining mozzarella. I like to finish it with a good sprinkle of Italian seasoning right over the top so the herbs get nice and toasted. Pop it in the hot oven for about 25 to 30 minutes. You are looking for that cheese to be totally melted, bubbly, and just starting to get golden brown spots around the edges.
Crucial final step: Don’t cut into it right away! Let this delicious casserole rest on the counter for five minutes. This allows the base to firm up just a little more, making it so much cleaner to serve.
Tips for Perfect Zucchini Pizza Casserole Texture
If there is one thing I need you to take away from this whole recipe, it’s this: SQUEEZE THAT ZUCCHINI! Seriously, I learned this the hard way once when I was running late for work and just lightly patted the moisture out.
Big mistake! The entire middle layer turned into a steaming puddle, and the crust just disintegrated. Don’t let that happen to you!
You have to treat that shredded zucchini like a wet sponge that someone needs to wring out completely. When you press that base down firmly into the pan, you create a solid foundation. That combination of squeezing, the egg, and the flour is what locks in structure so you can pick up a slice, just like real pizza!
If you want to check out some fun, bite-sized alternatives, my recipe for zucchini pizza bites is perfect too, but the technique for drying the squash is the same essential secret for a firm bake!
Serving Suggestions for Your Zucchini Pizza Casserole
Since this Zucchini Pizza Casserole is already super hearty—loaded with cheese and toppings—you really want to keep the sides light and fresh. It’s too much of a comfort food anchor on its own to pair with heavy sides, trust me on this!
I always toss together a simple side salad. Think crisp lettuce, maybe some cucumbers, and a bright, tangy vinaigrette. That acidity cuts perfectly through the richness of the melted mozzarella.
If you need something warm, some roasted broccoli or lightly sautéed green beans are fantastic. For more ideas on fresh pairings, you should definitely check out my favorite healthy and fresh salads collection. They turn this casserole into a complete, balanced meal!
Storage and Reheating the Zucchini Pizza Casserole
Oh, leftovers! That’s almost as good as the first batch, right? If you manage to have any of this amazing casserole left—which I doubt, because my family devours it—storage is easy.
Just let it cool down completely, then tuck it into an airtight container. It keeps perfectly happily in the fridge for about three or four days. Since this base is pretty sturdy, it holds up really well!
When it’s time to eat it again, I definitely recommend reheating it in the oven rather than the microwave if you can manage it. Pop a slice onto a baking sheet at about 350 degrees until that cheese gets melty and gooey again. The microwave *works* in a pinch, but you lose a little bit of that crust texture, so the oven is always my top pick for reviving that crispy edge!
Common Questions About Making Zucchini Pizza Casserole
I always get the same questions when people first try to make this dish, mostly because replacing the crust seems almost too good to be true! Let’s tackle those burning inquiries so you can get straight to baking.
Is this casserole truly as low-carb as I hope?
It absolutely is once you make one small swap! If you use the all-purpose flour specified in the main recipe, it’s definitely lower carb than actual pizza dough, but it still has flour. For a true low-carb crust experience, follow my note and substitute the regular flour for almond flour. That tiny change drops the carbs way down and keeps the binding power perfectly intact. Just be sure to check out some other great low-carb dinner ideas if you need more inspiration!
What happens if I skip squeezing out the water from the zucchini?
Oh, honey, don’t skip it! If you skip squeezing, you’ll end up with a soupy layer of baked zucchini underneath your toppings, and nobody wants that! The more liquid you remove, the firmer your base becomes. That squeezing step is the absolute secret to getting a sliceable casserole crust.
I don’t have pizza sauce—can I use something else?
You sure can! If you’re out of jarred pizza sauce, marinara sauce works perfectly. If you only have plain crushed tomatoes, that’s fine too, but you might want to stir in a pinch of extra dried oregano and garlic powder to bump up that signature pizza flavor profile. It handles sauce brilliantly!
Can I freeze the leftovers?
Yes, you can! Once completely cooled, wrap squares tightly in plastic wrap and then foil. It freezes really well for up to two months. When reheating from frozen, just let it thaw slightly in the fridge overnight, then bake covered until heated through, uncovering it for the last five minutes so the cheese reheats nicely.
Estimated Nutritional Data for Zucchini Pizza Casserole
Now, I’m not a professional nutritionist—far from it! These numbers are just estimates based on the standard pantry ingredients I use for my Zucchini Pizza Casserole recipe. Treat this as a fun guide, not an exact science, okay?
For one serving, here’s what we’re looking at for calories and macros:
- Calories: 310
- Fat: 18g
- Carbohydrates: 22g (with 4g Fiber)
- Protein: 18g
Remember, if you swap the flour for almond flour or load up on extra pepperoni, those numbers will shift, but that’s the beauty of cooking at home—you control what goes in!
Share Your Zucchini Pizza Casserole Experience
This is where you come in! I absolutely *love* hearing how this Zucchini Pizza Casserole turned out for you and your family. Did you try grilling the zucchini instead of shredding it? Did you go wild with toppings like olives or mushrooms?
Please, please, please leave a rating right here on the page—five stars if it saved your weeknight dinner, right? I honestly read every single comment!
If you snapped a picture of your cheesy, bubbly masterpiece, tag me on social media! Seeing your versions always inspires my next batch. We’re building this recipe collection together, and your feedback is the best ingredient.
If you have any burning questions that I didn’t cover or need to chat about ingredient sourcing, head over to the contact page, and let’s talk kitchen science!
Print
Zucchini Pizza Casserole
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple baked casserole using zucchini instead of traditional pizza crust.
Ingredients
- 3 medium zucchini, shredded
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup pepperoni slices (optional)
- 1 teaspoon dried Italian seasoning
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
- Place the shredded zucchini in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible. This step is important for texture.
- In a medium bowl, combine the squeezed zucchini, beaten egg, flour, salt, and pepper. Mix until just combined.
- Press the zucchini mixture evenly into the bottom of the prepared baking dish to form the base layer.
- Spread the pizza sauce over the zucchini base.
- Sprinkle half of the mozzarella cheese over the sauce.
- Arrange the pepperoni slices, if using, over the cheese layer.
- Top with the remaining mozzarella cheese and sprinkle with Italian seasoning.
- Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Let the casserole rest for 5 minutes before cutting and serving.
Notes
- For a lower-carb option, substitute almond flour for the all-purpose flour.
- You can add other pizza toppings like mushrooms or peppers before the final cheese layer.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7
- Sodium: 850
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 18
- Cholesterol: 55
Keywords: zucchini, pizza casserole, low-carb crust, baked zucchini, easy dinner