Zucchini Pizza Casserole

Description:

A healthy twist on classic pizza, this zucchini pizza casserole layers tender zucchini, savory marinara, and gooey melted cheese. Perfect for a low-carb dinner, meal prep, or family-friendly weeknight meal, it’s packed with flavor without the extra carbs of traditional pizza crust.

---

Ingredients:

• 3 medium zucchinis, thinly sliced
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup sliced pepperoni or cooked sausage (optional)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 tbsp olive oil

---

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Zucchini: Slice the zucchinis thinly and place them in a colander. Sprinkle with a little salt and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.
3. Sauté (Optional): In a skillet, heat olive oil over medium heat. Lightly sauté zucchini slices for 2–3 minutes to soften slightly.
4. Layer Casserole: In a baking dish, spread a thin layer of marinara sauce. Add a layer of zucchini slices, sprinkle with garlic powder, Italian seasoning, and a little salt and pepper. Top with mozzarella, Parmesan, and some pepperoni or sausage if using. Repeat layers until all ingredients are used, finishing with cheese on top.
5. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
6. Serve: Let cool for 5 minutes before slicing. Garnish with fresh basil if desired.

---

Tips:

• For extra flavor, sprinkle crushed red pepper flakes on top before baking.
• Avoid soggy casserole by patting zucchini dry and not over-sautéing.
• Make it vegetarian by skipping meat or using plant-based alternatives.
• Leftovers store well in the fridge for 3–4 days and reheat in the oven or air fryer for best texture.