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Cheesy Zucchini Pizza Casserole

Cheesy zucchini pizza casserole delivers all the savory Italian sausage, marinara, and three melty cheeses you want—without crust. Layers of salted zucchini bake until fork-tender and bubbling, with a golden, gooey top and optional broil for extra browning.
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Prep Time 20 minutes
Cook Time 40 minutes
salting 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Zucchini and seasoning
  • 4 cup zucchini Sliced into 1/4-inch rounds.
  • 1 tsp salt For salting zucchini.
Italian meat and aromatics
  • 1 lb Italian sausage Casings removed.
  • 0.5 cup diced yellow onion
  • 2 clove garlic Minced.
Marinara sauce
  • 2 cup marinara sauce
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Optional.
Cheese layers
  • 2 cup shredded mozzarella cheese Divided.
  • 0.5 cup grated Parmesan cheese
Pizza-style topping
  • 0.5 cup sliced pepperoni
  • 2 tbsp fresh basil Chopped, for garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Salt and drain the zucchini
  1. Arrange zucchini rounds on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture.
  2. Pat the zucchini dry thoroughly so it won’t steam while baking.
Preheat and brown the sausage
  1. Preheat the oven to 400°F.
  2. In a large skillet over medium-high heat, cook Italian sausage for 6–7 minutes, breaking it apart, until browned.
  3. Add diced yellow onion and cook for 3 minutes until softened.
  4. Stir in garlic and cook for 30 seconds.
Build the sauce
  1. Stir in marinara sauce, Italian seasoning, and red pepper flakes, then simmer for 5 minutes until slightly thickened.
Layer the casserole
  1. In a 9x13-inch baking dish, arrange half the zucchini rounds in an even layer.
  2. Top with half the meat sauce, 1 cup mozzarella, and half the Parmesan.
  3. Repeat with remaining zucchini, sauce, and cheeses, keeping the top layer level for even melting.
Top with pepperoni
  1. Arrange sliced pepperoni evenly over the top layer of cheese.
Bake
  1. Bake uncovered for 30–35 minutes at 400°F, until cheese is golden and bubbling and zucchini is fork-tender.
  2. If you want extra browning, broil for 2 minutes at the end.
Rest and serve
  1. Let the casserole rest for 10 minutes before slicing so the layers set.
  2. Garnish with fresh basil and serve.

Notes

For the best texture, squeeze/pat the zucchini very dry after salting—watery zucchini can loosen the layers. Refrigerate leftovers in a sealed container for up to 4 days; reheat in a 350°F oven until hot. Freeze yes/no: freeze the baked casserole up to 2 months, thaw overnight in the fridge, then reheat. Dietary swap: use turkey Italian sausage for a lighter option while keeping the same layered bake.