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Why I Love This Zucchini Pizza Casserole
When zucchini season really gets going, there’s always that moment when one more loaf of zucchini bread just isn’t the answer. So instead, this zucchini pizza casserole is exactly the type of supper I reach for. The zucchini isn’t hidden here, and that’s exactly the point. It becomes the base of the whole dish, baked with eggs and cheese into a flavorful crust that can actually hold all the good stuff on top.
It has everything you want from pizza night: sausage, tomato sauce, mozzarella, and a little Parmesan, but with a light, summertime twist that still feels satisfying. Bake it up, cut it into squares, and serve with a big salad on the side!
Here’s why you’ll love this casserole:
- Uses up a generous amount of summer zucchini in a new way.
- Salting and squeezing the zucchini keeps the crust from turning watery.
- A gluten-free recipe!
- Baked in a pan, which makes it easy to slice and serve.
- Feels cozy and nostalgic, but still fresh and seasonal.
Zucchini Pizza Casserole Ingredients
The ingredients are minimal and are either things you already have on hand or can easily purchase.
- Zucchini – The base of the crust. Once salted and squeezed, it bakes into a tender, sliceable layer.
- Kosher salt – Helps draw moisture from the zucchini and seasons both the crust and sauce.
- Black pepper – Seasons the crust.
- Neutral oil – Used to brown the sausage and soften the vegetables.
- Bulk sausage – Adds richness and plenty of savory flavor.
- Red bell pepper and onion – Aromatic veggies that help to form the sauce.
- Red pepper flakes, dried oregano, dried basil, and garlic powder – A combination of spices that signify that this is pizza.
- Tomato sauce – Helps to form the pizza sauce.
- Eggs – Bind the zucchini crust together.
- Mozzarella cheese and Parmesan cheese – Two cheeses, with some going into the crust, and the rest melting over the top.
The full amount of each ingredient can be found in the recipe card below.
How to Make Zucchini Pizza Casserole
There are 3 main components to making this recipe: preparing the zucchini, making the sauce, and baking. Super easy!
Prepare the zucchini – Preheat the oven to 375°F. Grease a quarter-size sheet pan and set it aside. Place the shredded zucchini in a strainer, add salt, and toss together. Let it sit for 15 minutes so the salt can draw out the extra moisture.
Cook the sauce – While the zucchini rests, heat a skillet over medium heat and add the neutral oil. Add the sausage and cook, breaking it into small pieces, until browned, 8-12 minutes. Remove the sausage, leaving the liquid in the skillet. Add the chopped red bell pepper and onion and cook until tender, 4-6 minutes. Add the red pepper flakes, oregano, basil, and salt. Stir in the tomato sauce and cooked sausage, bring to a simmer, and cook until slightly thickened, 4-6 minutes. Remove from the heat.
Squeeze the zucchini well – Set the strainer over a bowl and squeeze out as much moisture from the zucchini as possible. Transfer the zucchini to a large bowl.
Make the crust – Add the whisked eggs, mozzarella, Parmesan, salt, black pepper, and garlic powder to the zucchini. Stir until everything is evenly combined. Spread the mixture into a quarter-size sheet pan, pressing it into an even layer and pushing it slightly up the sides to create a crust edge.
Bake the crust – Bake in a preheated 375°F oven until the center is set and the edges begin to brown, 12-15 minutes. Remove from the oven and turn the temperature up to 425°F.
Assemble – Spread the sausage sauce evenly over the baked crust. Top with the remaining mozzarella and Parmesan cheeses.
Bake – Return to the oven and bake until the cheese is melted and beginning to brown, 15-18 minutes.
Recipe Tips
- Squeeze more than you think you need to – The drier the zucchini, the better the crust will hold together. If the zucchini is larger than 8 inches in length, cut it in half lengthwise and scrape out the seeds to reduce excess moisture.
- Use a quarter sheet pan for the best texture – It gives the crust a little more edge and keeps the layer from getting too thick.
- Push the zucchini mixture up the sides – That small edge helps everything stay in place once the sauce goes on.
- Drain excess grease if needed – If the sausage leaves a lot of fat in the skillet, pour some off before adding the vegetables and sauce.
- Let it rest before slicing – A few minutes out of the oven makes it easier to cut neat squares.
Follow These Tips
Serving & Storage
Serving – Serve this hot, cut into squares, and garnish with more fresh Parmesan, some fresh basil, or a pinch of red pepper flakes (if you want more heat!). For supper, I would pair it with a simple green salad or sweet corn when it’s in season.
Storage – Store leftovers in an airtight container in the refrigerator for 3-4 days. If you want to freeze any leftovers, let them cool completely, then freeze individual squares or the whole baked casserole, wrapped well and placed in a freezer-safe container, for up to 2 months. To reheat, warm slices in a 350°F oven until heated through and the cheese is bubbly again. The oven gives the best texture, but the microwave works for a quick lunch.
You can also prepare the entire meal and freeze it right before the final baking time. This makes for an almost-ready meal that’s ready to go right in the freezer. If doing this, let the dish thaw in the fridge overnight, then bake.
Frequently Asked Questions
Yes, if you want to substitute the zucchini for a different vegetable, try using summer squash. If you’re looking for a cauliflower crust, this is not the recipe for that.
Yes, just like any homemade pizza, you can choose toppings you or your family enjoy. Other meats, no meat, different cheeses, and various vegetables can all be swapped or added.
Yes! Cook the crust as the recipe shows, and then top with the sauce, meat, and cheese. Wrap the pizza tightly and freeze it. When ready to bake, thaw it overnight in the refrigerator before baking.
Yes, if using fresh herbs, double the amount in the ingredient list. That said, the dried variety works really well with the grease that’s exuded from the sausage. It blooms and develops the herbs better than the fresh variety does.
Sure! Simply leave the meat out of the sauce, and you’ll still have a delicious vegetarian recipe. In place, load up on even more vegetables, such as green bell pepper, mushrooms, or even roasted squash.
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Zucchini Pizza Casserole
Ingredients
- 4 cups shredded zucchini
- 1 ½ tsp kosher salt separated
- 1 tbsp neutral oil
- 1 lb bulk sausage
- 1 medium red bell pepper chopped
- 1 small onion chopped
- ¼ tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 14 oz tomato sauce
- 3 large eggs whisked in a small bowl
- 2 ½ cups shredded mozzarella cheese separated
- ½ cup grated Parmesan cheese separated
- ½ tsp freshly ground black pepper
- ¾ tsp garlic powder
Instructions
- Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.
- Prepare the zucchini: Place the shredded zucchini in a strainer and add ½ tsp salt. Mix until combined and let sit to draw out moisture for 15 minutes.4 cups shredded zucchini, 1 ½ tsp kosher salt
- While the zucchini sits, prepare the sauce: Heat a 12-inch skillet over medium heat and add the neutral oil. Add the ground sausage and cook. Break up the sausage into small pieces and cook until completely browned, 8-12 minutes. Once the sausage is cooked, remove it from the skillet, leaving any liquid in the pan. To the skillet, add the bell pepper and onion and cook for 4-6 minutes or until tender. Then, add the red pepper flakes, oregano, basil, and ½ tsp salt. Stir, then add the tomato sauce and cooked sausage. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4-6 minutes. Once cooked, remove from the heat.1 ½ tsp kosher salt, 1 tbsp neutral oil, 1 lb bulk sausage, 1 medium red bell pepper, 1 small onion, ¼ tsp red pepper flakes, 1 tsp dried oregano, 1 tsp dried basil, 14 oz tomato sauce
- Strain the zucchini: Place the strainer over a bowl and squeeze out as much moisture as possible. Place the zucchini in a large bowl once strained.
- Prepare the crust: To the zucchini, add the whisked eggs, 1 cup mozzarella cheese, ¼ cup Parmesan cheese, the remaining ½ tsp salt, black pepper, and garlic powder. Stir together until incorporated and pour into the sheet pan (or a 9 x 13-inch baking dish). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge.1 ½ tsp kosher salt, 3 large eggs, 2 ½ cups shredded mozzarella cheese, ½ cup grated Parmesan cheese, ½ tsp freshly ground black pepper, ¾ tsp garlic powder
- Bake the crust: Place the crust in the preheated 375°F oven and bake until the crust is set in the middle, and the edges begin to brown, 12-15 minutes. Once baked, remove the crust from the oven and increase the oven temperature to 425°F.
- Assemble: Pour the prepared meat sauce mixture on the crust and spread evenly. Top with the remaining 1 ½ cups mozzarella cheese and the remaining ¼ cup Parmesan cheese.2 ½ cups shredded mozzarella cheese, ½ cup grated Parmesan cheese
- Finish baking: Return to the preheated 425°F oven and bake until the cheese is melted and beginning to brown, 15-18 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I made this tonight and it was fabulous! I served it with a small green salad. I squeezed the water out of the zucchini. Less water is the key. So fabulous!!! Thank you! 💕
My daughter made this for my birthday dinner tonight. It was AMAZING! The only thing she said she would do different would be to squeeze some of the moisture out of the zucchini before making the crust. My husband said we could keep this recipe, which is his equivalent to 2 thumbs up. Thank you for this delicious recipe Kaleb. Thank for being you. God bless you.
Looks delish!!! Great idea!!!!! Thanks!!!
Love your recipes and passion for country living! We just bought 5 acres and looking forward to being just like you! Thank you for the inspiration and ideas you share!
This was absolutely delicious! I’m excited to find another great recipe for zucchini! The only change I made was to use a small jar of Rao’s pizza sauce. This will definitely be in our dinner rotation.
Just made this! Was so easy to make and so delicious. Leftovers are going to be so good! Already thinking of other ways to incorporate the zucchini crust. Taco pizza will be next!
Hi, can’t leave a rating for zucchini crust pizza because I haven’t made it yet, but looking forward to making it tomorrow. Wondering, for feeding a larger group, would it be better to make two separate casseroles, or could I make one larger one on a 13 x 18 sheet pan?
Thanks for sharing all the wonderful, delicious and healthy recipes for simply beautiful food. I love the way you demonstrate how to prep and cook.
Update: this was excellent! Doubled the recipe and baked on a 13×18 sheet pan. Very satisfying, so a 13×18 pan ended up feeding 5 people two meals. Keeps really well, and easy to reheat. Will make this again as everyone loved it.
Tried this tonight using hamburger and it turned out really tasty. It’s a great way to use up zucchini and I love the low carb aspect of the recipe.
What would be the equivalent amount of garlic powder in place of garlic granules?
Very tasty!!! I add a little cauliflower with the zucchini and it turned out very well. I also added pineapple and olives definitely a go to. Thank you for sharing this with us.