Cheese lover’s zucchini casserole tastes like pizza! It only takes minutes to assemble. Then it bakes while while you prepare the rest of your meal.
Cheese Lover’s Zucchini Casserole is a savory dish made with sliced zucchini, layered with a rich tomato sauce and mozzarella cheese and topped with more melted mozzarella and Parmesan cheeses. It’s a comforting, cheesy side dish perfect for any meal.
One of my Italian inspired recipes, it’s similar to my Zucchini Lasagna Casserole That Really Rocks, but without meat.
During our summer growing season we had so many zucchinis in our organic garden, I found that I was serving them everyday. To keep things exciting and fresh, I wanted to come up with a new zucchini recipe.
After some experimentation, I came up with this one. It takes only minutes to assemble and bakes while you prepare the rest of the meal.
And did you know? Zucchini is technically a fruit—just one of many fruits pretending to be veggies!
As a mom, I know that getting your kids to eat a “vegetable” dish can be difficult. Cheese Lover’s Zucchini Casserole gets the thumbs up here at our home every time.
No wonder, it actually has a pizza-like taste!
This is a quick easy side dish to your favorite dinner dishes, especially grilled meat such as, my My Secret To Juicy Grilled Pork Chops recipe, delicious Marinated Grilled Chicken, and Italian Sausage And Peppers.
And this easy side is also low carb! For more delicious low-carb options that don’t compromise on taste, check out our low-carb collection. It’s brimming with recipes and tricks to keep you happy and feeling well.
Let me show you how easy it is to make.
Ingredients
There’s only five ingredients plus salt and pepper.
- Extra-virgin olive oil: to toss with zucchini to roast
- Zucchini: sliced
- Mozzarella Cheese: for a gooey, melty texture and mild flavor that binds the casserole together
- Gluten-Free Marinara Sauce: adds a rich, tomato-based flavor and moisture to the layers
- Parmesan Cheese: offers a sharp, savory finish on top
Instructions
*Free printable recipe card is available at the end of the post.
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To start, preheat your oven to 400℉.
Cut your zucchini into strips.
I use this mandoline slicer. I love this simple tool for cutting up thin strips. The food holder protects your hand from the blade while you slice. The middle picture is a view from underneath where you can see where the slice comes out.
Then toss zucchini with olive oil. And spread the zucchini slices on a baking dish lined with parchment paper, season with salt and pepper and roast until they’re just starting to brown, about 10-15 minutes.
Then turn your oven down to 350℉.
Spread marinara sauce in the bottom of a casserole dish. Arrange one layer of zucchini over sauce, sprinkle mozzarella and top with another layer of zucchini and then mozzarella cheese again.
Bake for 25 minutes.
Top with marinara sauce.
Sprinkle with parmesan cheese and serve as a vegetable with your favorite entree!
Pro tips and recipe notes
- Roasting the zucchini will keep the casserole from becoming watery.
- Want to try a different type of cheese? While mozzarella and Parmesan are recommended for their melting and flavor, you can experiment with other cheeses like cheddar, gouda, or a blend for a different twist.
- I haven’t tried using frozen zucchini but if using frozen, thaw and drain, and grill it to remove excess moisture before layering in the casserole.
- You can add other vegetables like bell peppers, mushrooms, or spinach for added flavor and nutrition. Just make sure they are pre-cooked, drained, and patted dry. This helps prevent excess water from making your casserole too watery.
- You can prepare the casserole ahead of time. Assemble it, cover it, and refrigerate for up to 24 hours before baking. You might need to adjust the baking time slightly if it’s cold from the fridge.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
I hope you love this fresh casserole as much as we do. Happy cooking!
Try these recipes next
How To Cut And Cook Spaghetti Squash: Your Ultimate Guide: This unique squash turns into spaghetti-like strands when cooked. If you close your eyes, you’ll think you’re eating angel hair pasta. That’s why you’re going to love this satisfying, nutritious, low carb alternative to pasta.
Grilled Zucchini Roll Ups – Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! These little roll ups make an amazing appetizer.
Stuffed Zucchini Boats – Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!
6 Healthy And Delicious Zoodles (Zucchini Noodles) Recipes: Here are my favorite zoodles recipes. They’re so fun to make and very fun to eat too.
Healthy Lemony Marinated Zucchini Salad: Zucchini is delicious raw, especially when it is marinated before being added to a salad.
Watch ho to make it
Cheese Lover's Zucchini Casserole
Ingredients
- 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 1 pound of zucchini sliced
- 2 cups shredded mozzarella cheese divided
- 2 tablespoons gluten free marinara sauce homemade or jar
- grated parmesan cheese
Instructions
- Preheat oven to 400℉
- Line a baking pan with parchment paper. Toss zucchini with olive oil. Then spread the zucchini slices on the parchment-lined baking pan, season with salt and pepper and roast until they are just starting to brown, about 10-15 minutes.2 tablespoons extra-virgin olive oil, 1 pound of zucchini, salt and pepper to taste
- Turn oven down to 350℉
- Spread 2 tablespoons of marinara sauce in bottom of a casserole dish. Arrange one layer of zucchini over sauce, sprinkle mozzarella and top with another layer of zucchini and then mozzarella cheese again. Bake for 25 minutes.2 tablespoons gluten free marinara sauce
- Top with marinara sauce.
- Sprinkle with parmesan cheese and serve as a vegetable with your favorite entree!grated parmesan cheese
Notes
- You can use this mandoline slicer to cut your zucchini. I love this simple tool for cutting up thin strips.
- Roasting your zucchini will keep the casserole from becoming watery. Since ovens vary, please watch to be sure your zucchini doesn't burn.
- Want to try a different type of cheese? While mozzarella and Parmesan are recommended for their melting and flavor, you can experiment with other cheeses like cheddar, gouda, or a blend for a different twist.
- I haven't tried using frozen zucchini but if using frozen, thaw and drain, and grill it to remove excess moisture before layering in the casserole.
- You can add other vegetables like bell peppers, mushrooms, or spinach for added flavor and nutrition. Just make sure they are pre-cooked, drained, and patted dry. This helps prevent excess water from making your casserole too watery.
- You can prepare the casserole ahead of time. Assemble it, cover it, and refrigerate for up to 24 hours before baking. You might need to adjust the baking time slightly if it’s cold from the fridge.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Nutrition
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Ginger London says
Wow! Everything looks delicious. I think I may try some of these recipes.
Barbara says
Thank you for your enthusiastic comment!
Emily Stoik says
Ooh this looks amazing and Healthy!!! Awesome idea!
Barbara says
It’s so delicious. 🙂
elly stornebrink says
Looks delicious! No wonder your kids will eat it and as you say, tastes similar to pizza. I bet I would love it too for that reason! 😉 I will have to bake this sometime: so easy! Thanks for sharing Barbara. 🙂 <3
Barbara says
You’re welcome, Elly. I just know you’re going to love this.
Mary says
Oh my goodness! This looks delicious! I love both zucchini and cheese, and I’m sure this is a real hit at home. Gonna have to try this one!
Barbara says
Go ahead, it so easy.
Francene Stanley says
This zucchini recipe sounds really tasty. I love the vegetable any way it’s served, but I see that when you need to sue it every day, you need variety.
Barbara says
I’m always looking for new ways with zucchini. How do you prepare it?
Victoria Virgo says
This looks absolutely delicious. Courgettes and mozzarella cheese – what a combination – yum 🙂
Barbara says
I love that you say “courgettes”. Real tasty.
Of Goats and Greens says
Have to say, this recipe looks totally YUM! Thanks for directing me here.
Barbara says
I’m so glad you stopped by. Thanks!