Cheesy Zucchini Casserole

Name: Cheesy Zucchini Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: Olive oil spray; 6 medium zucchini; 1 teaspoon Diamond Crystal kosher salt; 1 cup marinara sauce; ¼ teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 ½ cups mozzarella; 2 tablespoons parmesan

User Reviews

5.0

66 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
40 mins
Total Time
1 hr 30 mins
Servings
6 servings
Calories
132 kcal
Course
Side Dish
Cuisine
American

Cheesy Zucchini Casserole

Winston Campbell

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This zucchini casserole is amazing! Layers of zucchini, marinara sauce, and mozzarella combine to create a pizza-like experience.

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Ingredients

Servings

Olive oil spray
6 medium zucchini (2 pounds)
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
1 cup marinara sauce
¼ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 ½ cups mozzarella part-skim, shredded, divided (6 ounces)
2 tablespoons parmesan grated

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Instructions

Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil spray.
Slice the unpeeled zucchini into ½-inch thick slices. Sprinkle the slices with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup of mozzarella. Mix to combine.
Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining mozzarella and with the parmesan. Bake uncovered until the cheese is bubbly and browned, about 30 minutes.
Let the casserole rest for 10 minutes before serving it. Like all casseroles, it tastes best when warm or at room temperature.

Notes

This is an easy recipe, but one step you should not skip is salting and draining the zucchini. It helps eliminate excess water and keeps the casserole from becoming soggy.
I don't rinse the zucchini after salting and draining it, so there's no need to add salt when seasoning the casserole.
Sometimes, I replace the marinara sauce with the same amount (1 cup) of sour cream. The rest of the recipe remains exactly the same. It creates a different flavor profile - milder and creamier.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. They are also surprisingly good when eaten cold! I don't recommend freezing the leftovers.