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Overhead shot of a cheesy zucchini pizza casserole recipe with pepperoni and fresh basil.

Zucchini Pizza Casserole

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Prep Time 20 minutes
Cook Time 23 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchinis sliced into 1/4 inch rounds
  • 1/2 tsp salt for sweating the zucchini
  • 1 tbsp extra virgin olive oil
  • 1/2 medium yellow onion diced
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 1.5 cups low-sugar marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1/2 cup turkey pepperoni or beef pepperoni
  • Optional: Fresh basil for garnish

Method
 

  1. Sweat the Zucchini: Slice zucchini and place in a colander. Sprinkle with salt and let sit for 15-20 mins. Pat dry thoroughly with paper towels.
  2. Preheat: Heat oven to 400°F (200°C) and grease a 9x13 inch baking dish.
  3. Sauté: In a large skillet, heat olive oil. Sauté onion and bell pepper until soft (5 mins). Add garlic and cook for 1 min. Remove from heat.
  4. Layer: Place half the zucchini in the dish. Spread half the marinara sauce over it. Top with half the sautéed veggies and 1 cup of mozzarella.
  5. Repeat: Add the remaining zucchini, sauce, and veggies. Top with remaining mozzarella, Parmesan, and pepperoni slices. Sprinkle Italian seasoning over the top.
  6. Bake: Bake for 20-25 minutes until the cheese is bubbly and golden.
  7. Rest: Let stand for 10 minutes before serving. Garnish with fresh basil.

Notes

  • Moisture Control: The "Salt & Sweat" method is non-negotiable. If you don't salt and pat the zucchini dry, the high water content will make the casserole soggy.
  • Cheese Quality: For the best melt and a crispier top, use low-moisture, part-skim mozzarella. Avoid pre-shredded bags if possible, as the anti-caking starches affect the texture.
  • Sauce Ratio: Do not over-sauce. Stick to 1.5 cups of marinara; any more will overwhelm the zucchini and prevent the casserole from setting properly.
  • Protein Swap: To keep it lean, use turkey pepperoni or grilled chicken. If using beef pepperoni, precook it briefly in a pan to render out excess grease before adding it to the bake.
  • Resting Time: Let the dish sit for 10 minutes post-oven. This allows the cheese to firm up and the zucchini fibers to re-bind, ensuring clean slices.
  • Keto Tip: Ensure your marinara sauce has no added sugar to keep the net carb count at approximately 7g per serving.