Zucchini Pepperoni Casserole
A cheesy, savory casserole combining zucchini, pepperoni, and Italian herbs, baked to perfection. Perfect for a quick, satisfying meal for families or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F and spray a 9 x 13-inch baking dish with no-stick spray.
- Combine chopped zucchini, chopped onion, shredded mozzarella, Parmesan cheese, pepperoni, salt, pepper, basil, and oregano in a large bowl.
- In another bowl, whisk together eggs, oil, and Bisquick until well combined.
- Add the egg mixture to the zucchini mixture and stir until all ingredients are coated.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 35 to 40 minutes, or until lightly browned.
- Serve hot with marinara or spaghetti sauce on the side.
Tips & Substitutions
For added flavor, consider incorporating diced bell peppers or using turkey pepperoni as a lighter alternative. If you prefer a gluten-free option, substitute Bisquick with a gluten-free baking mix. Ensure the zucchini is well-drained to prevent excess moisture in the casserole, which can make it soggy. You can also adjust the spices according to your taste.
Serving Suggestions
Serve the Zucchini Pepperoni Casserole hot with a side of marinara or spaghetti sauce for dipping. It pairs beautifully with a fresh garden salad or garlic bread for a complete meal. For a heartier option, enjoy it alongside roasted vegetables or a slice of 'Lite' Pineapple Cheese Cake for dessert. This dish is perfect for casual family dinners or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 1-2 minutes or until heated through, or bake in a preheated oven at 350°F for about 15 minutes until warm. This dish holds up well and can be enjoyed for lunch or dinner.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pepperoni Casserole contains roughly 1401 calories, with 13g protein, 71g carbohydrates, and 127g fat. It is an excellent source of iron (129% of the Daily Value), dietary fiber (94% of the Daily Value), and calcium (88% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1117mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply follow the recipe up to the baking step, cover it with plastic wrap, and refrigerate. When ready to bake, remove the wrap and add a few extra minutes to the baking time to ensure it's heated through. This is a great time-saver for busy weeknights.
Can I use different cheeses in this recipe?
Absolutely! While mozzarella is traditional, you can experiment with other cheeses like cheddar, provolone, or even a blend of Italian cheeses for a different flavor profile. Just be mindful of the melting properties, as some cheeses may alter the texture of the casserole.
Is it possible to freeze the casserole?
Yes, you can freeze the Zucchini Pepperoni Casserole. Before baking, cover it tightly with plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. When you're ready to enjoy it, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).