Zucchini Casserole

Zucchini Casserole

A very tasty zucchini casserole that tastes like pizza without the grains and extra carbs.
Course Side Dish
Cuisine American
Keyword casserole, cheesy, keto, zucchini
Prep Time 20 minutes
Cook Time 30 minutes
Rest time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 132kcal
Author Vered DeLeeuw


  • Olive oil spray
  • 6 medium zucchini (2 lb.)
  • 1 teaspoon kosher salt
  • 1 cup marinara sauce
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 1/2 cups shredded mozzarella , divided (6 oz)
  • 2 tablespoons grated Parmesan


  • Preheat oven to 400 degrees F. Spray a square 2-quart baking dish with olive oil spray.
  • Slice the unpeeled zucchinis into 1/2-inch thick slices. Sprinkle with the salt. Place in a colander and allow to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
  • Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup mozzarella. Mix everything together.
  • Transfer the mixture to the prepared baking dish. Sprinkle with the remaining mozzarella and with the Parmesan. Bake uncovered until the cheese is bubbly and browned, about 30 minutes.
  • Let the casserole rest for 10 minutes before serving. Like all casseroles, this zucchini casserole tastes best when warm or at room temperature.



Calories: 132kcal | Carbohydrates: 8.6g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Sodium: 468mg | Fiber: 2.6g | Sugar: 4g