Description
This zucchini pizza casserole brings all the flavors of pizza – rich tomato sauce, melty mozzarella, crisp zucchini rounds, and spicy pepperoni – into one satisfying, cheesy bake perfect for any night.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 1 24 ounce jar pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup sliced pepperoni
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F.
- Slice zucchini into 1/4 inch rounds, chop onion, and mince garlic.
- In a large skillet heat olive oil over medium heat then add chopped onion and cook until translucent about 3 minutes.
- Add minced garlic and cook for 1 more minute until fragrant.
- Spread a thin layer of pizza sauce in the bottom of a greased baking dish.
- Arrange half of the zucchini slices over the sauce.
- Top the zucchini with half of the remaining sauce, half of the mozzarella cheese, half of the Parmesan cheese, half of the pepperoni, and half of the dried oregano.
- Repeat the layers with the remaining zucchini, sauce, cheeses, pepperoni, and oregano.
- Sprinkle red pepper flakes, salt, and black pepper evenly over the top.
- Bake uncovered for 25 to 30 minutes until the cheese is bubbly and golden.
- Allow the casserole to rest for 5 minutes before slicing.
- Garnish with fresh basil leaves and serve warm.
Notes
- You can replace pepperoni with cooked sausage or omit for a vegetarian option.
- Use gluten free pizza sauce and substitute breadcrumbs for a gluten free casserole.
- Let the casserole rest before slicing to help it hold its shape.
- Serve with a crisp green salad or garlic bread for a complete meal.