Description
A crust-free spin on classic pizza, this casserole features tender zucchini slices bathed in savory sauce and bubbling mozzarella, garlic, and pepperoni for a mouthwatering bake.
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 20 slices pepperoni
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Slice zucchini into 1/4-inch rounds and place in a bowl with salt; let sit 10 minutes, then pat dry.
- Drizzle olive oil over the bottom of the baking dish and arrange a single layer of zucchini slices.
- Spread half of the pizza sauce evenly over the zucchini layer and sprinkle half of the garlic powder and dried oregano.
- Top with half of the mozzarella and Parmesan cheeses, then arrange half of the pepperoni slices.
- Repeat layers with remaining zucchini, sauce, seasonings, cheeses, and pepperoni.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly and edges of zucchini are tender.
- Remove from oven and let rest 5 minutes before serving.
Notes
- For extra flavor, garnish with fresh basil after baking.
- You can substitute turkey pepperoni or omit for a vegetarian option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The casserole is best enjoyed fresh and does not freeze well.