Cheesy Zucchini Casserole

A very tasty zucchini casserole that has all the wonderful flavors of pizza without the grains and extra carbs.

I love zucchini. It’s such a healthy and fresh-tasting vegetable. I really disliked it as a kid, but I think that was because I mostly ate it simply boiled, which is certainly not the best way to cook it.

This tasty, cheesy casserole gives you a delicious pizza-like experience while remaining keto and gluten-free. It’s one of my favorite ways to enjoy zucchini while it’s in season.

The ingredients you’ll need

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

1. Olive oil spray.
2. Fresh zucchini.
3. Kosher salt and black pepper: If using fine salt, reduce the amount you use.
4. Marinara sauce: It’s best to use a sugar-free sauce such as Rao’s.
5. Spices: Dried oregano and garlic powder. Spices are delicious and healthy, but make sure they are fresh. A stale spice can easily ruin a dish!
6. Cheeses: Shredded mozzarella and grated Parmesan.

How to make zucchini casserole

It’s an easy recipe! The detailed instructions are in the recipe card below. Here are the basic steps:

1. Salt the zucchini slices to remove excess liquid. While this step is annoying, you really shouldn’t skip it.
2. Mix the drained zucchini slices with marinara sauce, spices, and shredded cheese.
3. Transfer the mixture to a greased baking dish and sprinkle the top with some more cheese.
4. Bake the casserole until browned and bubbly, about 30 minutes at 400°F.

You really do need to salt the zucchini

It’s an easy recipe, but one step that you should not skip is salting and draining the zucchini. This step is not hard to do. It just requires patience, and it’s important. It helps get rid of excess water and keeps the casserole from becoming soggy.

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

Well, obviously I think it’s delicious! But I love zucchini. However, I do have a very picky eater at home who has a hard time with many vegetables, zucchini included. This recipe is one of the only ways to get her to eat zucchini.

How to serve zucchini casserole?

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

• Pan-fried sole
• Pork rind crusted pork chop
• Gluten-free chicken tenders
• Baked chicken meatballs
• Spicy chicken drumsticks

What about leftovers?

You can keep leftovers of this zucchini casserole in the fridge, in an airtight container, for about 3 days. Reheat them gently, in the microwave on 50% power. They are also surprisingly good when eaten cold!

Other zucchini recipes that you might enjoy

These baked zucchini fries are crispy, cheesy and addictive. And zucchini pizza bites are another great way to turn zucchini into a healthy “pizza.”

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4.96 from 199 votes

Zucchini Casserole

A very tasty zucchini casserole that tastes like pizza without the grains and extra carbs.

Prep Time20 mins

Cook Time30 mins

Rest time40 mins

Total Time1 hr 30 mins

Course: Side Dish

Cuisine: American

Keyword: casserole, cheesy, keto, zucchini

Servings: 6 servings

Calories: 132kcal

Author: Vered DeLeeuw

INGREDIENTS

• 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

INSTRUCTIONS

• 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.

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NUTRITION INFO Nutrition info is approximate and may contain errors. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please feel free to make your own calculations. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Zucchini Casserole

Amount Per Serving

Calories 132 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Sodium 468mg20%

Carbohydrates 8.6g3%

Fiber 2.6g11%

Sugar 4g4%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.

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