Zucchini Pizza Casserole

5 from 7 votes

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Zucchini Pizza Casserole

You guys. This stuff is crazy. And so friggin’ awesome that you should just start drooling now. Just DO IT.

Except before you start drooling, a quick informal poll: do you like chocolate covered cinnamon bears?  My husband loves them and I think they’re weird. I don’t necessarily hate them, but I don’t think I like them either?! I don’t know….I’m so torn. Chocolate + jub-jubiness? I eat one and get so confused. I should start a support group.


This casserole. Sweet merciful. This casserole makes my life worth living. Low on the carbs, good on the butt, a little crispy cheese action going on, plus lots of pizza toppings. Holy Zac Efron this is so amazingly good you will want to eat the whole pan. For reals. I almost did because my husband left for an evening meeting and I was left alone with it.

Except I knew I should have self control, so I saved a piece for my husband’s work lunch and had a big fatty ice cream cone instead.

Ya know, moderation.

Which PS brings me to my next point. I bought some ice cream a little over a month ago. Today, I still have that very same ice cream in my freezer…half FULL!!!–> HOW has it lasted this long? I may be coming down with something. And I think it might be serious.

But I digress.

This casserole. MAKE IT. EAT IT. LOVE IT.

The end.

Oh, and PPS–>I got this recipe from my husband’s cousin Karen {Hi Karen!} when we were living in Idaho going to school/Gord was going to school while I brought home the bacon. She lives in Idaho with her family and had us over for dinner several times. We love them. Anyways, one time she made this for our dinner and I fell in love. So, I got the recipe eons ago and only found it recently. Feel free to send her love mail because I know you’re all going to love this as much as we do.

Here’s how you make it:

Start by grating a whole butt load of zucchini. Sprinkle over a little salt and let it sit for 10 minutes.


Ring out the zucchini and mix it up with some other ingredients.

Zucchini, Cheese, egg and pepper

Spread out into the bottom of a greased 9×13 dish and bake until nice and brown…

zucchini mixture

Like so….Mmm…crispy cheese!

cooked zucchini mixture

So, once you pull it out, top it with whatever pizza toppings you like. I used turkey pepperoni, a whole lotta cheese, black olives, artichoke hearts, mushrooms and onions. Basically, it’s what I had in my fridge. Bake this again until everything is looking crispy and bubbly.

Zucchini Pizza Casserole unbaked

Pull it out, let it sit for 5 minutes or so and dig in!

Zucchini Pizza Casserole

I topped mine with fresh basil, but again, I used fresh basil because I had it on hand. Use what you got.

Zucchini Pizza Casserole

5 from 7 votes

Zucchini Pizza Casserole

Zucchini Pizza Casserole makes a delicious family meal and even a meal for company. Not to mention it's on the healthier side too!
servings 4 servings
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins


  • 4 cups grated zucchini
  • 1/2 teaspoon salt + pepper to taste
  • 2 eggs
  • 2 cups grated mozzarella cheese divided
  • 2 cups grated cheddar cheese divided
  • 1/2 cup grated parmesan cheese
  • 3/4 cup pizza sauce

any desired pizza toppings:

  • pepperoni
  • sausage crumbles
  • olives
  • peppers
  • onions etc.


  • Preheat oven to 400 degrees. Spray 9x13 glass dish with non stick cooking spray and set aside.
  • Grate zucchini and measure out 4 cups. Sprinkle salt over zucchini and let sit for 10 minutes. Ring out zucchini to remove any excess water and mix together with pepper, eggs, 1 cup mozzarella cheese, 1 cup cheddar cheese and parmesan cheese. Stir to combine and spread evenly into prepared baking dish.
  • Bake 20 minutes. Remove from oven and top with pizza sauce, remaining cheeses and any desired pizza toppings. Bake 15 more minutes and remove. Cool 5 minutes before cutting and serving.


Calories: 513kcal | Carbohydrates: 9g | Protein: 36g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 196mg | Sodium: 1466mg | Potassium: 620mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1619IU | Vitamin C: 25mg | Calcium: 867mg | Iron: 2mg
Course: Dinner
Cuisine: Italian
Keyword: Zucchini Pizza Casserole

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Recipe Rating

67 Responses
    1. Cynthia

      Made this tonight. It was insanely delicious. The crust is slightly reminiscent chile rellenos because of the eggy-cheesy goodness.

      I prepared the recipe x 1.5 and baked it in two 8 x 8 pans. One to eat and one to give to another (small) family. It worked out great. Thanks for this fantastic recipe! This is a new favorite!! 🙂

    1. Melissa

      I didn’t and it turned out great. I used some pre-sliced white mushrooms and sometimes they are sliced a little thick so I gave them a few chops with a knife before I put them on.

  1. Hayley @ The Domestic Rebel

    This looks so yummy! I love easy casseroles, and any way to incorporate more veggies into my life is A-Okay with me 🙂

  2. Tai

    That looks fantastic! I will have to try that with the garden bounty that has been coming in.
    PS- Chocolate covered gummi bears = yum. Cinnamon bears = not so much.
    PPS- I’ve had a box of Samoas in the pantry since March. I keep it there for JUST IN CASE there is a sweets emergency. You know, when I run out of chocolate chips, brownie mix, ice cream, Easter/Halloween stashes, etc. You are probably just being conservative for the sake of possible sweets emergencies. Wise planning.

  3. Chung-Ah | Damn Delicious

    A zucchini crust?! Now this I can get onboard with! I wasn’t really feeling the whole cauliflower-crust trend but I totally am feeling this!

  4. Katie @ Blonde Ambition

    Um, WHOA. I actually thought this was a pizza in a baking dish at first. Zucchini “crust” totally fooled me! My parents just imparted the last of their zucchini bounty to me; I am soo making one tonight!!

  5. Erin

    Looks sooo good! I am so making this tonight.

    My husband loves chocoloate covered cinnamon bears, which I never even knew existed until I met him. I’m with you, its so confusing.

  6. Maria

    Thanks Lauren! My husband loves pizza but is watching his carb intake, this should do the trick.
    PS… Chocolate and cinnamon just shouldn’t go together in my opinion. I don’t even like it when it’s together in cookies. It’s just tastes odd to me.

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  8. Renee

    Hey Lauren,
    So, I just had this for dinner. I did only use one egg instead of two, tooooootally by mistake. Whoops. On top, I used spinach and feta sausage, red peppers, onions, and mushrooms (put olives on my husband’s half). Basically, it tasted like baked cheese. I mean, don’t get me wrong, I love cheese, but I didn’t taste the zucchini at all in the “crust.” Just cheese. It was also SUPER thin and flimsy. Any idea what I did wrong? Is it all because I forgot an egg?

  9. Tami

    Made this tonight – didn’t have chedder so I only used the mozzarella & parmesan. For the sauce I used some leftover roasted garlic spaghetti sauce from Trader Joes, and for the toppings some leftover diced chicken, sliced cherry tomatoes, olives, and sliced red onion. This was so, so delicious and was so much like pizza that we didn’t even miss the crust. Leftovers for lunch tomorrow! Thanks so much Lauren – another weeknight homerun!

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  11. Trudy

    Holy smokes is this GOOD!!!! I wasn’t sure if I would like it so I cut everything in half. I’ve eaten three bites and already know I will be making this again. I had a package of broccoli slaw so used 2 cups of that. I had some jalapeno cheddar so I used that. I didn’t realize I didn’t have any Parmesan until too late. I used a single serving container of ranch dressing and a baked chicken breast I cut into pieces as the toppings (along with more cheese of course). WOW!!!! If my version is this good, I can only imagine how amazing it would be if I followed the recipe. Thank you for sharing such a wonderful recipe.

  12. Diana

    Laura … this looks fantastic. I am trying to find foods that will help me maintain my weight while taking my medication for cancer (according to the doctor it will put as much as 50 or 75 pounds on you if not careful over the 5-year treatment period). I love food, so this makes meal time even more depressing when there are things on the table you shouldn’t eat.

    Thanks so much for this recipe. I love veggie pizza .. now I can have one with no regrets …. even the WHOLE thing if i want.

    I’m new to your blog, butI shall be following fro now on.

    Thanks again,

  13. Maria

    Hmmmm so how much is a buttload exactly? This recipe sounded great when I first saw it on pinterest but once I read buttload kinda turned me off lol. Classy

  14. Stacy Myers

    Holy cow moly. Y’all. This exceeded all expectations. We all wolfed it down like we hadn’t eaten in days. I wanted more. I wanted the whole dish….who are these other people eating in my house?! I put my zucchini in a tea towel and squeezed the liquid out. Ohhhhhhhhhhhhhhh my goodness. Make this. Yesterday. Right now. Who cares what time it is.

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  16. Adam

    Wow! This recipe is very inspiring, so many possibilities. There are like no carbs, so all that cheese is totally justifiable, more cheese please!

  17. Terri Knutson

    This looks so good. I long for the days when we grew zucchini. I’m planning on making zucchini bread soon so I will be buying extra to make this. By the way that would be a big fat no to the chocolate cinnamon bears, but ice cream is very difficult to turn away from. Thanks for the recipe. (Karen too)

  18. Laura

    I just made this today for dinner tonight. It was extremely helpful to use the food processor to grate the zucchini.

    Has anyone tried to freeze a portion after cooking? I’m wondering how well it reheats after freezing…