If you’re looking for a cozy, cheesy, and crazy-delicious way to use up summer zucchini, Zucchini Pizza Casserole is about to become your new weeknight obsession. Imagine all the flavors of your favorite pizza, but tucked into a tender zucchini crust that’s both wholesome and crave-worthy. It’s a fresh, family-pleasing twist on pizza night—without all the fuss of making dough!
Why You’ll Love This Recipe
- Crave-Worthy Comfort: All the gooey, melty flavors of pizza baked into one warm, bubbly casserole that truly satisfies.
- Veggie-Packed Goodness: The zucchini crust is super tender and sneaks in extra veggies without anyone noticing!
- Customizable Flavors: It’s a breeze to toss in your favorite pizza toppings or change up the sauce and cheese for endless possibilities.
- No Fuss, No Dough: No yeast, no kneading, and no waiting—just quick prep and into the oven it goes!
Ingredients You’ll Need
This Zucchini Pizza Casserole keeps things simple, but each ingredient brings something special to the table—flavor, creaminess, or that classic pizza zing. Here’s what you’ll need, and why they matter.
- Zucchini: Grated and pressed, this becomes a tender, veggie-rich “crust” that soaks up every savory layer.
- Bell Pepper: Offers little bursts of sweetness and a pretty pop of color in every bite.
- Yellow Onion: Adds big flavor and savory depth as it softens and caramelizes.
- Garlic: Because no pizza-like dish would be complete without that garlicky goodness!
- Olive Oil: Helps sauté the veggies and creates delicious richness in the filling.
- Eggs: The essential binder for holding the zucchini crust together.
- Ground Turkey: Makes this casserole hearty and filling, yet still light enough for weeknights.
- Marinara Sauce: Brings classic tomato flavor and saucy moisture to every slice.
- Mozzarella Cheese: Melts like a dream on top, giving you those irresistible stretchy cheese pulls.
- Parmesan Cheese: Adds sharp, nutty flavor straight into the zucchini layer for lots of punch.
- Italian Seasoning: Infuses the whole casserole with signature pizza herb flavors—think basil, oregano, and rosemary.
- Black Pepper: Just a little for perfect seasoning in the crust layer.
- Onion Powder: Doubles down on that deep, savory flavor in the zucchini base.
Variations
This recipe is endlessly adaptable, so don’t be shy about making Zucchini Pizza Casserole your own. Switch up the meats, cheeses, veggies, or even make it vegetarian with a couple quick swaps!
- Make It Meatless: Skip the turkey and toss in sautéed mushrooms or some sliced olives for a hearty vegetarian twist.
- Pepperoni Power: Layer slices of pepperoni or cooked sausage between the sauce and cheese for extra pizza vibes!
- Low-Dairy or Dairy-Free: Try shredding plant-based cheese or use lactose-free mozzarella for a dairy-light dish.
- Spicy Kick: Add a pinch of crushed red pepper flakes or swap in spicy Italian sausage for a fiery upgrade.
- More Veggies: Toss in chopped spinach, roasted red peppers, or even artichoke hearts for more veggie action.
How to Make Zucchini Pizza Casserole
Step 1: Prep (and drain!) the Zucchini
Start by grating the zucchini and placing it into a colander. Gently but firmly press with the back of a spoon to remove as much moisture as you can—this is key for a flavorful, non-soggy crust that really holds together later.
Step 2: Mix the Zucchini Crust
In a big mixing bowl, combine your well-drained zucchini with the eggs, grated parmesan, black pepper, onion powder, and a splash of Italian seasoning. Blend until evenly mixed; you want every bite of your “crust” to have a little herby, cheesy flavor.
Step 3: Shape and Bake the Crust
Press the zucchini mixture firmly and evenly into a lightly greased 9×13-inch baking dish. Slide it into your preheated 400°F oven and bake for about 20 minutes, until it firms up and starts to look golden around the edges.
Step 4: Sauté the Filling
While that crust is baking, heat up the olive oil in a large skillet. Sauté the chopped onion and bell pepper until soft and fragrant, then add in the garlic for an extra aromatic boost. Next, add the ground turkey and cook thoroughly, breaking it apart as it browns.
Step 5: Add Sauce and Seasonings
Pour the marinara sauce and a teaspoon of Italian seasoning into the turkey-veggie mixture. Simmer a minute or two so everything melds together and the sauce warms through.
Step 6: Assemble and Bake Again
Grab your golden zucchini base from the oven. Carefully spoon the saucy turkey mixture right on top, then scatter the mozzarella cheese over everything. Sprinkle with the last of the Italian seasoning—it adds even more classic pizza aroma. Pop the casserole back in for another 20 minutes until the cheese is bubbly and beginning to brown.
Pro Tips for Making Zucchini Pizza Casserole
- Ultra-Crispy Base: Squeeze the grated zucchini with a clean kitchen towel after draining—extra moisture removal is the secret to a firmer, sliceable crust.
- Cheese Matters: For ultra-gooey topping, use blocks of mozzarella and shred it yourself—the pre-shredded stuff doesn’t melt quite as smoothly.
- Let It Rest: Let the casserole sit for 10 minutes after baking so it slices neatly and the flavors settle in beautifully.
- Family Prep Party: Have kids sprinkle the cheese or add favorite toppings before the last bake—it’s a fun and easy way to get everyone involved!
How to Serve Zucchini Pizza Casserole
Garnishes
I love showering the top of my Zucchini Pizza Casserole with fresh chopped basil or parsley for color and brightness. A sprinkle of extra parmesan or some sliced black olives give it that full pizzeria finish—go wild and make it your signature!
Side Dishes
Keep things classic with a crisp Caesar salad, toss up a simple side of roasted broccoli, or break out some garlic breadsticks for true “pizza night” vibes. This casserole is hearty, so a light, crunchy veggie side is always a hit.
Creative Ways to Present
Cut the casserole into neat squares and pile them onto a rustic wooden board for a family-style feast, or serve individual portions in small cast iron skillets for a restaurant-worthy touch. Hosting a party? Try layering mini ramekins for adorable, perfect-for-sharing bites!
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Pizza Casserole keeps beautifully in the fridge! Just cover your baking dish tightly or transfer slices to an airtight container—it’ll stay fresh for 3 to 4 days, ready for easy lunches or second helpings.
Freezing
If you want to freeze, allow the casserole to cool completely, then wrap portions well in foil and stash in a freezer bag. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
For the crispiest results, reheat in a 350°F oven or toaster oven for about 10-15 minutes. The microwave works in a pinch, but the oven helps the base firm up and the cheese get gooey again, just like fresh!
FAQs
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Can I use another protein instead of ground turkey?
Absolutely! Ground chicken, lean beef, or even Italian sausage work beautifully—just cook thoroughly and drain any excess fat before adding the marinara and seasonings.
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How can I make the zucchini crust less watery?
The key is to remove as much liquid as possible from the grated zucchini. Squeeze it in a clean cloth after using the colander, and don’t be afraid to press firmly. Baking the crust before adding toppings also helps it set up nicely!
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Can I prepare Zucchini Pizza Casserole ahead of time?
Yes! You can bake the crust ahead, saute the filling, and keep both refrigerated separately. Assemble right before the second bake, or prep the whole casserole up to a day ahead—just add a few extra baking minutes from cold.
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Is Zucchini Pizza Casserole gluten-free?
Yes! This recipe doesn’t use any wheat-based ingredients, so it’s a naturally gluten-free alternative to regular pizza—always double check your marinara and seasonings if you’re strictly gluten-free.
Final Thoughts
I can’t wait for you and your family to try this Zucchini Pizza Casserole—whether you’re drowning in summer squash or just craving something hearty, cheesy, and crowd-pleasing. One pan, loads of flavor, and sure to become a new comfort food staple. Enjoy every bite!
Print
Zucchini Pizza Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Zucchini Pizza Casserole is a low-carb twist on a classic favorite, combining the flavors of pizza in a wholesome and satisfying casserole dish.
Ingredients
Zucchini Crust:
- 4 medium Zucchini, grated and drained
- 2 Eggs
- 1/4 cup Parmesan Cheese, grated
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Onion Powder
- 1 Tablespoon Italian Seasoning, divided
Topping:
- 1 Bell Pepper, chopped
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 1 Tablespoon Olive Oil
- 1 lb. Turkey, ground
- 2 cups Marinara Sauce
- 2 cups Mozzarella Cheese, shredded
Instructions
- Preheat oven to 400 degrees. Grate the zucchini, drain excess moisture, then mix with eggs, parmesan cheese, black pepper, onion powder, and 1 tsp Italian seasoning. Press into baking pan and bake for 20 minutes.
- In a skillet, sauté onion, bell pepper, and garlic until soft. Add ground turkey, cook thoroughly, then stir in marinara sauce and 1 tsp Italian seasoning.
- Spread turkey mixture over zucchini crust, top with mozzarella and remaining Italian seasoning. Bake for 20 minutes.
Notes
- You can customize the toppings with your favorite pizza ingredients.
- This casserole freezes well for meal prep or leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 100mg
