Melissa Joan Hart’s Zucchini Casserole is a light, delicious twist on traditional pasta casseroles. By using zucchini slices as noodles, this recipe cuts down on carbs while still providing that classic cheesy, saucy comfort. With a creamy ricotta cheese filling, flavorful tomato sauce, and a sprinkle of mozzarella and Parmesan, this casserole is bursting with flavor.
Perfect for anyone looking to enjoy a healthy yet hearty dish, this zucchini casserole is easy to prepare and great for family dinners or meal prep.
Why Everyone Will Love This Recipe
This zucchini casserole is a comforting, healthy dish that’s easy to make.
- Low-carb alternative to traditional pasta casseroles
- Packed with vegetables like zucchini, spinach, and carrots
- Creamy ricotta filling balances the rich tomato sauce
- Melted mozzarella and Parmesan add a cheesy finish
- Quick to prepare and perfect for busy weeknights
It’s a healthy twist on a classic that doesn’t compromise on flavor.
What Makes This Zucchini Casserole Special?
Instead of pasta, this casserole uses zucchini "noodles"—thin strips of zucchini that are soft and pliable after baking. These are then filled with a rich and creamy mixture of ricotta, spinach, and cheese. The dish is topped with a savory tomato sauce and more cheese, then baked until golden and bubbly.
The addition of spinach, carrots, and red bell peppers makes it more nutritious, while the herbs and spices bring extra flavor. It's a delicious, veggie-packed meal that’s both comforting and light.
Cooking Tips for the Best Zucchini Casserole
- Slice the zucchini evenly. This ensures consistent baking and prevents some pieces from being too soft.
- Don’t skip the baking of zucchini. This step removes excess moisture, preventing the casserole from becoming soggy.
- Pat the zucchini dry after baking to ensure the rolls don’t release too much liquid during baking.
- Use fresh herbs for the best flavor—basil and thyme complement the cheese and tomato perfectly.
- Use whole milk ricotta for the creamiest filling.
- Feel free to add more veggies or protein like chicken or ground turkey to make it more substantial.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! You can assemble the casserole and refrigerate it for up to 24 hours before baking. Just bake it when ready.
Can I use a different cheese?
You can substitute ricotta with cottage cheese or even cream cheese for a different texture.
Can I use store-bought tomato sauce?
Yes, but homemade tomato sauce enhances the flavor. If you’re short on time, store-bought is a great alternative.
What other vegetables can I add?
Try adding mushrooms, spinach, or eggplant to the filling for more texture and flavor.
How to Store Zucchini Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or microwave in individual portions.
How to Freeze Zucchini Casserole
Assemble the casserole, but don’t bake it. Cover it tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
Ingredients
For the Zucchini Rolls:
- 4 medium zucchinis, sliced lengthwise into 1/2-inch strips
- Olive oil, for brushing
- Salt and pepper, to taste
For the Filling:
- 18 oz ricotta or cottage cheese
- 1 large egg
- 2 tbsps fresh parsley, chopped
- 2 tbsps fresh basil, chopped
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 cup finely chopped spinach or kale
- 1/4 cup shredded carrots
- 1 cup chopped red bell pepper
For the Tomato Sauce:
- 1 can crushed tomatoes (28 oz.)
- 1 tbsp fresh basil, chopped
- 1/2 tsp fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
How to Make Melissa Joan Hart's Zucchini Casserole
- Preheat the oven to 350°F (175°C).
- Slice the zucchinis lengthwise into 1/2-inch strips, discarding the ends. Brush both sides with olive oil and season with salt and pepper. Arrange on a baking sheet and bake for 10–15 minutes, until tender and pliable enough to roll.
- Heat olive oil in a saucepan over medium-low heat. Add the garlic, crushed tomatoes, fresh basil, thyme, bay leaf, salt and pepper. Simmer for 8–10 minutes, then remove the bay leaf and set the sauce aside.
- In a large bowl, combine the ricotta or cottage, cheese, egg, parsley, basil, mozzarella, Parmesan, spinach, carrots and red bell pepper. Mix well until combined.
- Pat the zucchini strips dry. Spread about 1 tablespoon of cheese mixture on each zucchini slice. Roll the zucchini slices tightly and place them seam-side down in a greased baking dish.
- Preheat the oven to 400°F (200°C). Spoon 1 1/2 cups of tomato sauce over the zucchini rolls, then sprinkle with extra mozzarella and Parmesan. Bake for 15–20 minutes, until the cheese is melted and bubbly.
- Serve hot, garnished with fresh herbs or extra Parmesan if desired.
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