Cheesy Zucchini Bake

Zucchini Casserole

This tasty, cheesy zucchini casserole gives you a delicious pizza-like experience, without the grains, gluten and extra calories. I have a very picky eater at home who has a hard time with many vegetables, zucchini included. This zucchini casserole is the only way to get her to eat zucchini, and do so willingly while asking for seconds.

Zucchini Casserole
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegetarian, Gluten-Free, Low-Carb
Yield: 4 servings
  • Olive oil spray (make your own using a spray bottle)
  • 4 medium zucchini (1.5 lb.), unpeeled, sliced into ½-inch slices
  • 2 tablespoons chopped fresh herbs (such as basil, oregano, or thyme)
  • 1 tablespoon minced garlic
  • ½ cup no-sugar-added marinara sauce, such as Rao's (I love their spicy sauce!)
  • ½ cup shredded part-skim Mozzarella
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup shredded cheddar
  • 2 tablespoons grated Parmesan
  1. Preheat oven to 400 degrees F. Spray a square 8" baking dish, or an equivalent casserole dish, with olive oil spray.
  2. In a large bowl, combine the sliced zucchini, fresh herbs, garlic, tomato sauce and Mozzarella. Transfer the mixture to the baking dish, sprinkle with salt and pepper and bake, uncovered, 30 minutes.
  3. Carefully remove the baking dish from the oven and evenly sprinkle the cheddar and Parmesan on top.
  4. Bake 10 minutes longer, or until the cheese is melted and lightly browned.
  5. Allow to rest 10 minutes before serving. Like most casseroles, this zucchini bake tastes better when warm or at room temperature than when hot.
Nutrition Per Serving
Calories: 157.6; Fat: 9.6g; Carbohydrates: 9.7g; Sugar: 3.9g; Sodium: 431.9mg; Fiber: 2.9g; Protein: 9.6g

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