Description
A delicious and guilt-free casserole that combines the flavors of pizza with healthy zucchini.
Ingredients
Scale
- 3–4 medium zucchini, thinly sliced
- 1 lb (450g) Italian sausage or ground beef, cooked and drained (optional)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (optional for creaminess)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the onion in a tablespoon of olive oil over medium heat until soft, about 4 minutes. Add garlic and cook another 30 seconds.
- Add the ground meat (if using) and cook until browned. Season with oregano, salt, and pepper. Drain any excess fat.
- Thinly slice zucchini into rounds or long ribbons—your call. Pat slices dry to reduce excess moisture.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer half the zucchini slices, then half the meat mixture. Dollop spoonfuls of ricotta if using, and sprinkle mozzarella and Parmesan. Repeat the layers.
- Finish with a generous layer of mozzarella on top and a sprinkle of Parmesan.
- Cover with foil and bake for 20 minutes, then remove foil and bake another 10–15 minutes until the cheese bubbles and browns slightly. Let it rest for 5–10 minutes before serving so it sets up.
Notes
For a vegetarian version, replace meat with sautéed mushrooms and spinach. Store covered in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg