Mediterranean Zucchini Pizza Casserole

This Mediterranean Zucchini Pizza Casserole is a lighter, low-carb twist on traditional pizza—packed with garden-fresh zucchini, aromatic herbs, and a rich, cheesy tomato filling. Instead of a crust, the grated zucchini forms the base, creating a tender, flavorful foundation that soaks up the sauce and cheese. It’s a comforting, family-friendly dish that captures the flavors of a Mediterranean pizza while keeping it wholesome and satisfying.

Total Time: 55 minutes
Servings: 4–6

Ingredients

Vegetables:

Zucchini – 3 medium, grated (about 4 cups)

Onion – 1 small, finely chopped

Garlic – 2 cloves, minced

Protein:

Ground beef or Italian sausage – 1 lb (450 g)

Dairy:

Shredded mozzarella cheese – 1½ cups, divided

Parmesan cheese – ½ cup, grated

Optional: Cheddar, sour cream, or cream cheese – ¼ cup (for extra richness)

Sauce:

Tomato sauce, marinara, or canned diced tomatoes – 1½ cups

Seasonings:

Italian seasoning – 1 tsp

Salt – ½ tsp (adjust to taste)

Black pepper – ¼ tsp

Fresh herbs (parsley or rosemary) – 1 tbsp, chopped

Other:

Eggs – 2, lightly beaten

Olive oil – 1 tbsp

Instructions

Prepare the Zucchini Base:
Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towel. This helps keep the casserole from getting watery.

Make the Zucchini “Crust”:
In a large bowl, mix grated zucchini with eggs, half of the mozzarella (about ¾ cup), parmesan cheese, salt, pepper, and a drizzle of olive oil. Stir until well combined.

Bake the Base:
Preheat the oven to 400°F (200°C). Spread the zucchini mixture evenly into a greased 9×13-inch baking dish. Bake for 20 minutes, until lightly golden and set.

Cook the Meat:
While the base bakes, heat olive oil in a skillet over medium heat. Add the ground beef or sausage, breaking it apart as it cooks. Once browned, add chopped onion and garlic, and sauté until fragrant.

Add the Sauce:
Stir in the tomato or marinara sauce along with Italian seasoning and a pinch of salt. Simmer for 5 minutes, letting the flavors blend.

Assemble the Casserole:
Remove the baked zucchini base from the oven. Spread the meat sauce evenly over it, then top with the remaining mozzarella and any optional cheeses (cheddar or cream cheese).

Final Bake:
Return to the oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and slightly browned on top.

Finish and Serve:
Let the casserole cool for 5 minutes before slicing. Garnish with fresh parsley or rosemary and serve warm—no crust, no fuss, all flavor.

Tips & Variations

Squeeze the Zucchini Well:
This step is crucial. Zucchini holds a lot of moisture, and if you skip draining it properly, the casserole can turn soggy. Use a clean towel to press out as much water as possible before mixing it with the eggs and cheese.

Boost the Base Flavor:
For extra depth, season the zucchini mixture with a bit of garlic powder, chili flakes, or a sprinkle of dried oregano. A pinch of parmesan also enhances the flavor of the “crust.”

Choose Your Protein:

Classic: Use lean ground beef or mild Italian sausage for traditional pizza-style flavor.

Lighter option: Ground chicken or turkey works well if you want to cut down on fat.

Vegetarian version: Skip the meat and add sautéed mushrooms, lentils, or chickpeas for a hearty filling.

Sauce Options:
Tomato sauce gives a classic pizza taste, but you can switch things up:

Marinara adds a touch of sweetness and herbs.

Canned diced tomatoes create a chunkier texture.

Homemade roasted red pepper sauce adds a smoky Mediterranean flavor.

Cheese Layering Tips:
Mixing mozzarella with parmesan gives that perfect stretchy texture and salty bite. If you want a richer casserole, add a spoon of sour cream or cream cheese to the top layer before baking—it melts beautifully and adds creaminess.

Add Vegetables for Color and Texture:
Try mixing in bell peppers, spinach, or olives into the sauce for more variety. These add freshness and a nice Mediterranean touch without overpowering the base.

Make Ahead & Storage:
You can assemble the casserole a day ahead, cover it tightly, and refrigerate it. Bake it just before serving. Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or air fryer to keep the texture crisp.

Freezing Option:
Bake and cool completely, then freeze in portions. Reheat directly from frozen at 375°F (190°C) for about 20 minutes until warmed through.

Add a Topping Twist:
For extra crunch, sprinkle breadcrumbs or crushed pita chips over the final layer of cheese before baking. It gives a subtle texture contrast and enhances the pizza feel.

Serving Ideas:
Serve it with a light side salad—something lemony or with cucumber and feta—to balance the richness of the casserole. A drizzle of olive oil or a spoon of tzatziki on top adds a refreshing finish.

Q&A

Q: Can I make this casserole without meat?
Yes, it’s easy to make vegetarian. Replace the ground beef or sausage with chopped mushrooms, lentils, or chickpeas. You can also add extra zucchini or bell peppers for more substance.

Q: How do I keep the zucchini crust from being watery?
The key is to drain the zucchini thoroughly. After grating, sprinkle it lightly with salt and let it sit for 5–10 minutes, then squeeze out the liquid using a towel. Prebaking the base also helps it firm up before adding the sauce.

Q: Can I use different cheeses?
Definitely. Mozzarella gives stretch, parmesan adds saltiness, and cheddar gives richness. You can also use feta for a tangy Mediterranean note or a bit of cream cheese for extra creaminess.

Q: What kind of sauce works best?
A thick marinara or homemade tomato sauce is ideal because it won’t make the base soggy. If your sauce is watery, simmer it for a few minutes to thicken before layering.

Q: Can I prepare this dish ahead of time?
Yes. You can assemble it up to a day ahead and refrigerate it, then bake just before serving. Leftovers also reheat beautifully in the oven or microwave.

Nutrition

(Approximate values per serving, assuming 6 servings)

Calories: 320

Protein: 24 g

Carbohydrates: 8 g

Fat: 22 g

Saturated Fat: 9 g

Fiber: 2 g

Sugar: 5 g

Sodium: 560 mg

Calcium: 210 mg

This casserole is high in protein and lower in carbs compared to traditional pizza, thanks to the zucchini base. The olive oil and cheese provide healthy fats, while the vegetables add vitamins and antioxidants.

Conclusion

The Mediterranean Zucchini Pizza Casserole brings the comfort of pizza and the nourishment of a vegetable-based meal into one easy dish. It’s hearty but not heavy, flavorful without being complicated, and perfect for busy weeknights or meal prep. The layers of zucchini, spiced meat, tomato sauce, and gooey cheese bake into a golden, satisfying casserole that captures all the best parts of Mediterranean cooking—fresh, wholesome, and full of flavor. Serve it as a main course with a crisp salad, and you’ve got a balanced meal everyone will love.