Cheese Lover’s Zucchini Casserole Recipe

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.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

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!

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