Zucchini Pizza Casserole

postrecipes
May 17, 2026

Step-by-Step Instructions

Step 1: Prep and Sweat the Zucchini

Zucchini holds a lot of water. To prevent your casserole from getting soggy, do not skip this step! Slice your zucchinis into even rounds. Place them in a large colander set over the sink and sprinkle with 1 teaspoon of sea salt. Let them sit for 15 to 20 minutes to draw out the excess moisture. Rinse them quickly with cold water, then pat them completely dry with a clean kitchen towel or paper towels.

Step 2: Brown the Meat

While the zucchini is resting, heat a large skillet over medium-high heat. Add the ground meat and diced onion. Cook, breaking the meat apart with a wooden spoon, until it is fully browned and no pink remains (about 6 to 8 minutes). Drain any excess grease. Stir in the minced garlic, dried basil, red pepper flakes, salt, and black pepper. Cook for another 1 to 2 minutes until the garlic is highly fragrant. Remove from heat.

Step 3: Assemble the Casserole

Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil or avocado oil spray.

Arrange half of your dried zucchini rounds in an overlapping layer at the bottom of the dish. Toss them with a drizzle of olive oil and a pinch of oregano. Spread the seasoned ground meat evenly over the zucchini layer. Pour the marinara sauce over the meat, smoothing it out with a spatula.

Sprinkle half of the mozzarella cheese and half of the Parmesan over the sauce. Repeat with a second layer of the remaining zucchini, followed by the rest of the mozzarella and Parmesan cheese. Top with your olives or bell peppers if using.

Step 4: Bake to Bubbly Perfection

Bake uncovered for 25 to 30 minutes, or until the zucchini is tender when pierced with a fork and the cheese on top is completely melted, golden brown, and bubbling at the edges.

If you love a deeply browned, crispy cheese top, turn the oven to broil for the last 2 to 3 minutes, watching it very closely so it doesn’t burn.

Step 5: Cool, Garnish, and Serve

Remove the casserole from the oven. Let it rest for 10 minutes before slicing. This resting time is crucial—it allows the juices to settle and the layers to set so you can cut clean, beautiful squares. Garnish with fresh chopped parsley or basil, serve, and enjoy!

Kitchen Tips for the Perfect Casserole

The Sogginess Cure: If you want an even firmer texture, you can quickly grill or roast the zucchini slices on a baking sheet for 8 minutes at 400°F before layering them into the casserole dish.
Make it Dairy-Free: To make this recipe completely paleo and dairy-free, simply swap the mozzarella and Parmesan for your favorite vegan shredded cheese alternative, or use a homemade cashew-based “mozzarella” cheese.
Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the oven or toaster oven at 350°F for best results, which helps maintain the texture better than a microwave.

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Enjoy pizza night guilt-free with this delicious Anti-Inflammatory Zucchini Pizza Casserole! A low-carb, gluten-free, comfort food dinner the whole family will love.