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Home » Casseroles » Cheesy Zucchini Casserole

Cheesy Zucchini Casserole

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Nov 3, 2024
6 Comments
5 from 22 votes

Jump to Recipe Review Recipe

This zucchini casserole is amazing! Layers of zucchini, marinara sauce, and mozzarella combine to create a delicious pizza-like experience. Even the leftovers are excellent, so I often double this recipe and make two casseroles.

Zucchini casserole is served in a white baking dish.

I enjoy zucchini in many recipes, including grilled zucchini, zucchini lasagna, zucchini noodles, and zucchini chips. This zucchini casserole is especially good. It's incredibly flavorful and easy to make. It's one of my favorite ways to enjoy this vegetable. Happily, my entire family agrees, including the youngest one. This casserole is a great way to get picky eaters to eat zucchini.

Ingredients

The ingredients needed to make a zucchini casserole.

You'll only need a few simple ingredients to make this casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

  • Olive oil spray: This is my favorite oil. It's so flavorful!
  • Fresh zucchini: Try to pick firm zucchini with smooth, dark green skin.
  • Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
  • Marinara sauce: It's best to use a sugar-free sauce such as Rao's Marinara Sauce.
  • Spices: I use dried oregano and garlic powder.
  • Cheeses: I use shredded mozzarella and grated parmesan in this recipe.

Variations

  • You can use different cheeses, including provolone and mild gouda. I especially like provolone in this recipe.
  • Make it spicy by adding a generous pinch of cayenne pepper or ½ teaspoon of red pepper flakes.
  • Sometimes, I replace the marinara sauce with the same amount (1 cup) of sour cream. The rest of the recipe remains the same. It creates a different flavor profile - milder and creamier.

Instructions

The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:

Slice the unpeeled zucchini into ½-inch thick slices. Sprinkle the slices with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.

Zucchini slices draining in a colander.

Mix the drained zucchini slices with marinara sauce, spices, and shredded cheese.

Mixing the casserole ingredients in a bowl.

Transfer the mixture to a greased baking dish and sprinkle the top with more cheese.

Topping the casserole with cheese.

Bake the casserole until browned and bubbly, for about 30 minutes, in a 400°F oven.

Zucchini casserole is served.

Expert Tips

  • Salting and draining the zucchini is an important step, which I also take when making zucchini chips and roasted zucchini. It helps eliminate excess water and keeps the casserole from becoming watery or soggy. Zucchini has a high water content - nearly 95%. We don't want that water seeping into the casserole.
  • I don't rinse the zucchini after salting and draining it, so there's no need to add salt when seasoning the casserole.

Recipe FAQs

I don't like zucchini. Will I like this casserole?

You might. The marinara sauce and cheese do an excellent job of masking the zucchini's flavor. I have a picky child at home, and this recipe is one of the only ways to get her to eat zucchini.

Having said that, another tasty casserole with similar flavors and no zucchini is this keto pizza casserole.

Can I use yellow squash instead of zucchini?

Yes. Pick firm squashes and salt them to draw out excess liquids.

Can I substitute the mozzarella for a different cheese?

Yes. Provolone is an excellent substitute that I often use. You can also use one of those bags of shredded cheese labeled as "Italian mix."

Can I use frozen zucchini?

I don't recommend using frozen zucchini in this recipe. You should use fresh zucchini for the best flavor and texture.

Serving Suggestions

This zucchini casserole makes an excellent side dish to almost any main course you can think of. I often serve it with one of the following:

  • Sole meunière
  • Keto-fried pork chops
  • Gluten-free chicken tenders
  • Baked chicken meatballs
  • Spicy chicken drumsticks
  • Egg-stuffed meatloaf
  • Keto meat pie

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. They are also surprisingly good when eaten cold! I don't recommend freezing the leftovers.

Zucchini casserole served in a white baking dish.

More Zucchini Recipes

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    Zucchini Lasagna
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    Zucchini Fries
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Recipe Card

Zucchini casserole is served in a white baking dish.
5 from 22 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Cheesy Zucchini Casserole

This zucchini casserole is amazing! Layers of zucchini, marinara sauce, and mozzarella combine to create a pizza-like experience.
Prep Time20 minutes mins
Cook Time30 minutes mins
Rest time40 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 132kcal
Author: Vered DeLeeuw
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Ingredients

  • Olive oil spray
  • 6 medium zucchini - (2 pounds)
  • 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
  • 1 cup marinara sauce
  • ¼ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 ½ cups mozzarella - part-skim, shredded, divided (6 ounces)
  • 2 tablespoons parmesan - grated

Instructions

  • Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil spray.
    Oven set to 400°F.
  • Slice the unpeeled zucchini into ½-inch thick slices. Sprinkle the slices with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
    Zucchini slices draining in a colander.
  • Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup of mozzarella. Mix to combine.
    Mixing the casserole ingredients in a bowl.
  • Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining mozzarella and with the parmesan. Bake uncovered until the cheese is bubbly and browned, about 30 minutes.
    Transferring the coated zucchini to the baking dish.
  • Let the casserole rest for 10 minutes before serving it. Like all casseroles, it tastes best when warm or at room temperature.
    Zucchini casserole is served.

Notes

  • This is an easy recipe, but one step you should not skip is salting and draining the zucchini. It helps eliminate excess water and keeps the casserole from becoming soggy.
  • I don't rinse the zucchini after salting and draining it, so there's no need to add salt when seasoning the casserole.
  • Sometimes, I replace the marinara sauce with the same amount (1 cup) of sour cream. The rest of the recipe remains exactly the same. It creates a different flavor profile - milder and creamier. 
  • You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. They are also surprisingly good when eaten cold! I don't recommend freezing the leftovers. 

Nutrition per Serving

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

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Comments

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  1. Patti Frering says

    January 25, 2025 at 4:07 pm

    Any tips for using a slow cooker? or an air fryer?

    Reply
    • Vered DeLeeuw says

      January 25, 2025 at 4:33 pm

      Hi Patti,
      I'm sorry - I only tested this recipe in an oven.

  2. MonaLisa says

    July 03, 2024 at 12:20 pm

    I'd like to assemble this today and cook tomorrow. Is that possible? Thank you!

    Reply
    • Vered DeLeeuw says

      July 03, 2024 at 2:55 pm

      Yes. Tomorrow, there will likely be liquid on the bottom of the casserole. Tilt it carefully to drain. Remove the casserole dish from the fridge 30 minutes before placing it in the oven to avoid placing a cold ceramic or glass dish in a hot oven.

  3. Cheryll says

    June 04, 2023 at 4:15 pm

    Do you wash the salt off before adding the marinara?

    Reply
    • Vered DeLeeuw says

      June 04, 2023 at 9:26 pm

      I don't. But I use Diamond Crystal Kosher salt, which is relatively low in sodium. If you use any other salt, it's not a bad idea to rinse the zucchini slices and pat dry them before adding the marinara.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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