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.
