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Zucchini Pizza Casserole

By CarolPublished Jun 19, 2026

3 hrs

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My Zucchini Pizza Casserole starts with a flavorful zucchini crust that bakes up tender, yet sturdy enough to hold all your favorite pizza toppings. Topped with Italian sausage, a tangy tomato-vegetable sauce, and plenty of melted cheese, it’s everything you crave about pizza in a vegetable-forward casserole.

Zucchini Pizza Casserole in white rectangular baking dish before being cut.

Why This Recipe is a Keeper!
How to Make my zucchini pizza casserole:
Chef Tips and Tricks:
Recipe FAQs:
VARIATIONS:
Serve with:
More great casserole recipes you’ll love!
Zucchini Pizza Casserole Recipe

Why This Recipe is a Keeper!

Whether you’re trying to make the most of an abundance of garden zucchini or simply want a fun twist on pizza night, this easy recipe is a delicious way to turn this humble summer vegetable into a satisfying, family-friendly, and customizable dish with your favorite toppings.

Inspired by one on the Taste of Home website, this casserole has become one of our favorite ways to use up an abundance of zucchini, so my version has been made and tested numerous times in my kitchen.

This Zucchini Pizza Casserole recipe:

Zucchini-Packed: Uses a generous amount of fresh zucchini, making it ideal for the season of garden abundance.
Budget-Friendly: A great way to transform inexpensive seasonal zucchini into a satisfying dinner.
Customizable: Add your favorite pizza toppings to make it your own.
Make-Ahead: Prepare it in advance and reheat leftovers for easy meals throughout the week.
Comforting: Gooey cheese, pizza sauce, and savory toppings make every bite satisfying.
Thoroughly Tested: Made repeatedly in my kitchen to ensure the zucchini crust bakes up flavorful and sturdy.

With its flavorful zucchini crust, classic pizza flavors, and endless topping possibilities, this casserole is a delicious way to make the most of zucchini season!

Piece of Zucchini Pizza Casserole on small plate.

How to Make my zucchini pizza casserole:

Recipe Ingredients:

Here’s everything you’ll need to make this Zucchini Pizza Casserole recipe. The exact quantities are on the recipe card below.

Ingredients for Zucchini Pizza Casserole in glass bowls.

Ingredient Notes and Substitutions:

Zucchini: This zucchini casserole recipe is a great way to use up the zucchini that got away from you and got a little too large. You’ll need 3 to 3 1/2 pounds of zucchini or 8 cups of shredded zucchini. If using larger zucchini, you’ll want to remove some of the spongy, seedy center that forms with larger zucchini.
Panko: Also known as “Japanese bread crumbs,” panko is often used for deep-frying. They’re dry and coarse, so they help create texture. Look for it in the baking aisle or near the seafood department. To make this Zucchini Pizza Casserole gluten-free, use gluten-free panko. Ground pork rinds can be used to keep this casserole low-carb.
Mozzarella Cheese: Provolone or Fontina can be used in place of Mozzarella.
Italian Sausage: I used pork Italian sausage, but you can use chicken or turkeyfor a healthier version.
Crushed Tomatoes: Crushed tomatoes are only lightly processed, allowing them to retain much of their fresh, vine-ripened flavor. They may occasionally include a small amount of salt, garlic, or basil, but in most cases, the tomatoes are left largely untouched.
Italian Seasoning: This kitchen staple generally includes dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.

Step-By-Step Instructions:

Gather and prep all the ingredients.

Place the shredded zucchini in a colander and sprinkle with 1 tablespoon salt. Let drain for 1 hour. Toss with tongs halfway through to redistribute salt and any draining zucchini at the top. Preheat oven to 375 degrees. Spray a 13 x 9-inch baking dish with cooking spray or brush with olive oil.

Squeezed shredded zucchini in glass bowl.

Squeeze as much water as possible from the zucchini, and transfer to a mixing bowl. (You will be left with approximately 2 1/2 to 3 cups)

Ingredients for the zucchini crust in glass bowl before being mixed together.

Add the panko, 1/2 cup Parmesan cheese, and black pepper to taste. Add the eggs…

Ingredients for the zucchini crust in glass bowl after being mixed together.

… and mix well.

Zucchini crust in white rectangular baking dish before being baked.

Transfer to the prepared baking dish and press onto the bottom and halfway up the side.

Zucchini crust in white rectangular baking dish after being baked.

Bake for 20 to 25 minutes. (The top edge should be lightly browned and the center firm to the touch.) Let cool while making the topping.

Cooked Italian sausage in nonstick skillet.

Place the Italian sausage in a nonstick skillet and cook over medium-high heat until browned, breaking it apart as it cooks, until no longer pink. Transfer to a paper towel-lined plate. Wipe out the skillet.

Heat the olive oil in the skillet over medium-high heat. Add the onion, reduce the heat to medium-low, and cook for 4 to 5 minutes, or until it softens.

Cooked onions, red bell pepper, and green bell pepper in nonstick skillet.

Add the bell peppers and continue cooking for 3 to 4 minutes, or until they soften. Add the garlic and Italian (or pizza) seasoning, and cook briefly until fragrant, 10 seconds.

Crushed tomatoes, onions, and bell peppers in nonstick skillet.

Add the crushed tomatoes. Bring to a simmer and cook for 4 to 5 minutes or until thickened. Adjust seasoning with salt, pepper, and Italian seasoning.

Sprinkle the remaining Parmesan cheese and 3/4 cup of the Mozzarella over the cooked zucchini crust.

Italian sausage placed over cheese layer in white rectangular baking dish.

Top with the sausage …

… followed by the tomato sauce.

Cheese sprinkled over the top of the Zucchini Pizza Casserole before being baked.

Sprinkle the remaining Mozzarella cheese over the sauce. Bake for 25 to 30 minutes or until heated through and cheese is melted and lightly browned.

Zucchini Pizza Casserole in white rectangular baking dish after being baked.

Chef Tips and Tricks:

When shredding the zucchini, use the large holes of a box grater. Larger shreds provide better texture and structure for the crust.
It’s important to squeeze as much liquid as possible from the zucchini. This is the key to a crust that won’t end up soggy or mushy after baking.
Baking the zucchini crust before adding the toppings helps remove additional moisture and prevents a soggy casserole. Then, let the crust rest for a few minutes so it can set up before topping.
Adding the Italian seasoning directly to the hot vegetables before adding the crushed tomatoes allows the dried herbs’ flavor to open up.
Layer strategically. Spread the cooked meat over the baked zucchini crust before adding the sauce, vegetables, and cheese. The meat acts as a buffer between the crust and the sauce, helping prevent the zucchini crust from becoming soggy while keeping the toppings evenly distributed and full of flavor. Keep the sauce away from the lightly browned edge of the crust to help retain its crisp, crunchy texture.
Make it your own! Customize it with your favorite pizza toppings, from pepperoni and ham to olives and mushrooms.

Piece of Zucchini Pizza Casserole on small plate with a piece on a fork.

Recipe FAQs:

Do I need to peel the zucchini?

No. The peel is tender and adds color, texture, and nutrients.

Why is the meat layered between the crust and the sauce?

The meat acts as a barrier between the zucchini crust and the sauce, helping prevent the crust from becoming soggy while keeping the toppings flavorful and evenly distributed.

Can I make this zucchini pizza casserole ahead of time?

Yes. It can be made one day in advance. For the best result, keep the sauce and the final cheese topping off and refrigerate separately. Then, when ready to bake, spread the sauce over the meat and top with the cheese.

Can I freeze this zucchini pizza casserole?

Yes, although the zucchini crust may soften after thawing. Freeze tightly wrapped and thaw in the refrigerator before reheating.

How should I reheat this casserole?

For the best texture, reheat individual portions in a 350-degree oven or toaster oven until heated through, about 20 minutes. You can also microwave it for convenience, but the zucchini crust will be softer. If reheating a larger portion, cover loosely with foil and warm in a 350-degree oven until hot throughout.