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Cheesy Zucchini Pizza Casserole

A low-carb, gluten-free comfort dish featuring layers of tender roasted zucchini, zesty marinara sauce, and bubbly melted mozzarella cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Italian-American, Keto
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Base
  • 4 medium zucchini sliced into 1/4 inch rounds
  • 1 tbsp salt for sweating the zucchini
  • 2 tbsp olive oil
  • 1 tsp garlic powder
The Layers
  • 1.5 cups marinara sauce thick, low sugar
  • 2 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 1 tbsp Italian seasoning
Toppings (Optional)
  • 0.5 cup pepperoni slices optional
  • 1 tbsp fresh thyme or basil for garnish

Equipment

  • 9x13 Baking Dish
  • Colander
  • Paper towels
  • Baking sheet

Method
 

  1. Place zucchini slices in a colander and toss with salt. Let sit for 20-30 minutes to draw out moisture. Pat thoroughly dry with paper towels.
  2. Preheat oven to 400°F (200°C). Grease a 9x13 baking dish.
  3. Toss dried zucchini with olive oil and garlic powder. Roast on a baking sheet for 10 minutes to soften slightly (optional but ensures non-watery casserole).
  4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
  5. Layer the zucchini rounds in the dish. Top with remaining marinara sauce.
  6. Sprinkle Italian seasoning over the sauce, then top evenly with mozzarella and Parmesan cheese. Add pepperoni if using.
  7. Bake for 20-25 minutes until the cheese is melted and bubbling.
  8. Broil for the last 2-3 minutes to brown the cheese. Let rest for 10 minutes before serving.

Notes

Resting the casserole after baking allows the juices to settle, preventing a watery plate. Serve with a side salad or garlic bread.