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Cheesy Zucchini Pizza Casserole

Cheesy zucchini pizza casserole is a low-carb pizza-style bake layered with squeezed dry shredded zucchini, seasoned ground beef, marinara, and bubbly mozzarella. Baked until golden on top, it slices cleanly after a short rest for a hearty Italian casserole dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Base and toppings
  • 1.5 lb ground beef
  • 3 zucchini medium, shredded and squeezed dry
  • 1 onion small, diced
  • 3 cloves garlic minced
  • 24 oz marinara sauce 1 jar
  • 1.5 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 2 eggs beaten
  • 2 cup mozzarella cheese shredded
  • 0.5 cup parmesan grated
  • 30 mini pepperoni slices

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and prep dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Shred the zucchini and squeeze it in a clean towel to remove as much moisture as possible.
Make the zucchini crust
  1. Mix zucchini with eggs, 1/2 cup mozzarella, parmesan, salt, and pepper until evenly combined and press into the bottom of the baking dish.
Cook the beef layer
  1. Brown the ground beef with the onion, drain the fat, then add garlic, Italian seasoning, and marinara.
  2. Simmer the beef mixture for 5 minutes, stirring until the sauce is well combined.
Assemble and bake
  1. Spread the beef mixture over the zucchini crust.
  2. Top with the remaining mozzarella and mini pepperoni slices.
  3. Bake for 30–35 minutes at 375°F until the cheese is bubbly and golden.
  4. Let the casserole rest for 5 minutes before cutting so the layers set.

Notes

Pro tip: squeezing the zucchini well prevents watery layers and helps the pizza-casserole texture hold together when sliced. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave. Freezing is yes—freeze tightly covered up to 2 months and thaw in the fridge before reheating. For a gluten-free pizza casserole, confirm your marinara is gluten-free (most are), and you’re set.