Anti-Inflammatory Zucchini Pizza Casserole
All the pizza vibes—without the crust. Packed with zucchini, tomatoes, herbs, and anti-inflammatory spices.
⏱️ Time
Prep: 15 minutes
Bake: 30–35 minutes
Total: ~50 minutes
🍽️ Serves
4–6
🧺 Ingredients
4 medium zucchini, sliced into thin rounds
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1½ cups crushed tomatoes or clean-ingredient marinara
1 tsp dried oregano
1 tsp dried basil
½ tsp turmeric
¼ tsp crushed red pepper flakes (optional)
Salt & black pepper, to taste
1½ cups shredded mozzarella (or dairy-free cheese)
¼ cup grated Parmesan (optional)
2 tbsp fresh basil or parsley, chopped
Optional Toppings
Mushrooms, bell peppers, olives
Cooked chicken, turkey, or chickpeas
Turkey pepperoni or nitrate-free sausage
👩🍳 Instructions
Prep zucchini
Preheat oven to 375°F (190°C).
Lay zucchini slices on a towel, sprinkle lightly with salt, and let sit 10 minutes.
Pat dry to remove excess moisture.
Cook the sauce
Heat olive oil in a skillet over medium heat.
Add onion and cook 3–4 minutes until soft.
Add garlic and cook 30 seconds.
Stir in crushed tomatoes, oregano, basil, turmeric, red pepper flakes, salt, and pepper.
Simmer 5 minutes.
Assemble casserole
Lightly grease a baking dish.
Layer half the zucchini, then half the sauce.
Sprinkle with half the cheese.
Repeat layers.
Bake
Cover loosely with foil.
Bake 20 minutes.
Uncover and bake another 10–15 minutes until bubbly and lightly browned.
Finish
Let rest 5–10 minutes.
Garnish with fresh herbs before serving.
🍽️ Serving Ideas
Serve with arugula salad and lemon vinaigrette
Pair with grilled chicken or fish
Enjoy on its own as a light, low-carb meal
❓ Q & A
Q: Why is this anti-inflammatory?
A: Zucchini, olive oil, garlic, turmeric, tomatoes, and herbs all help support inflammation balance.
Q: How do I keep it from being watery?
A: Salting and drying the zucchini is key. You can also lightly roast slices for 5–7 minutes before layering.
Q: Can I make this dairy-free?
A: Yes! Use dairy-free mozzarella or skip cheese and add nutritional yeast for flavor.
Q: Is this keto or low-carb?
A: Yes—very low-carb. For keto, use full-fat cheese and check tomato sauce labels.
Q: Can I make it ahead of time?
A: Absolutely. Assemble, cover, and refrigerate up to 24 hours before baking.
Q: How long do leftovers last?
A: Store in the fridge for up to 4 days.
Q: Can I freeze this casserole?
A: Yes, but texture softens slightly. Freeze up to 2 months and reheat uncovered.
🌿 Flavor Boosts
Add pesto between layers
Sprinkle with chili oil after baking
Use smoked mozzarella for depth
Finish with a drizzle of extra-virgin olive oil.
