Zucchini Casserole
A very tasty zucchini casserole that tastes like pizza without the grains and extra carbs.
Servings 6 servings
Calories 132kcal
Ingredients
- Olive oil spray
- 6 medium zucchini (2 lb.)
- 1 teaspoon Diamond Crystal kosher salt
- 1 cup marinara sauce
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 ½ cups shredded mozzarella , divided (6 oz)
- 2 tablespoons grated Parmesan
Instructions
- Preheat oven to 400 degrees F. Spray a square 2-quart baking dish with olive oil spray.
- Slice the unpeeled zucchinis into ½-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.
Video
Nutrition
Calories: 132kcal | Carbohydrates: 8.6g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Sodium: 468mg | Fiber: 2.6g | Sugar: 4g