Even the leftovers are excellent, so I often double this recipe and make two casseroles. I enjoy zucchini in many recipes, including grilled zucchini, zucchini lasagna, zucchini noodles, and zucchini chips. This zucchini casserole is especially good. It’s incredibly flavorful and easy to make. It’s one of my favorite ways to enjoy this vegetable. Happily, my entire family agrees, including the youngest one. This casserole is a great way to get picky eaters to eat zucchini.
Ingredients
Recipe Card
Olive oil spray: This is my favorite oil. It’s so flavorful! Fresh zucchini: Try to pick firm zucchini with smooth, dark green skin. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Marinara sauce: It’s best to use a sugar-free sauce such as Rao’s Marinara Sauce. Spices: I use dried oregano and garlic powder. Cheeses: I use shredded mozzarella and grated parmesan in this recipe.
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. Mix the drained zucchini slices with marinara sauce, spices, and shredded cheese. Bake the casserole until browned and bubbly, for about 30 minutes, in a 400°F oven.
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