Baked Zucchini Ricotta Casserole

Wednesday, October 30, 2019
Baked Zucchini Ricotta Casserole is probably the most delicious vegetable baked casserole on the planet.

If you love zucchini or even eggplant rollatini, this easy deconstructed simple casserole will be your favorite to make.

The zucchini is just sliced, layered and baked.

Nothing fussy about it and with my step by step photo tutorial, you will have this meal on your tables in an instant.

Sure the other looks fancy and pretty but it tastes the same and everyone will rave about it.

The best part, it takes to have the time and you don't need any fancy tools to make this easy casserole dish.

The hardest part about making this zucchini ricotta casserole is waiting long enough to eat it and not burn the roof of your mouth!

I can't tell you how many times that's happened to me!

I love zucchini recipes and have quite a few that are my favorite especially zucchini almond poppy cake, zucchini bread and chicken parmesan stuffed zucchini, just to name a few!

If you want the recipe, just scroll down to the bottom recipe card and print it off, thanks and please let me know how you like this casserole in the comments.

this is a casserole with browned mozzarella cheese on top and the casserole is made with zucchini and ricotta cheese inside

Dinner or Side Dish?

Well, I can never decide on this one as the main meal or side dish.

Anyone that's Italian knows we can't just make one casserole dish for a whole meal without meat lovers in the house.

So I must confess we usually make this as a side dish with turkey or any other holiday festivities like the 4th of July.

During the week I sometimes add a layer of crushed meatballs or sausage from Sunday sauce and then this becomes a whole main meal.

I have actually fooled friends and family in them thinking this was a lasagna casserole before!

Of course, you can adapt this by adding a layer seasoned beef sauteed and not meatballs or anything else you want to add to this.

This delicious casserole is a perfect substitution for pasta lovers watching carbs.

this is a casserole with zucchini on a wooden grey board and black oven mitt

Ingredients you will need for Baked Zucchini Ricotta Casserole

(for specific quantities, print off the recipe card below)

  • zucchini peeled and sliced 1/4 to 1/2 inch thick
  • garlic cloves, minced crushed tomatoes
  • fresh basil leaves, chopped
  • sea salt and freshly ground black pepper
  • cayenne pepper,
  • oregano, parsley
  • granulated garlic powder
  • Filling:
  • egg
  • whole milk ricotta cheese
  • chopped fresh basil leaves or dried
  • freshly grated Parmesan or Romano cheese
  • shredded whole milk mozzarella cheese more for the top


  • 10x10 casserole dish
  • can of cooking spray
  • sharp slicing knife
  • mixing bowl
  • mixing spoons
  • oven mitts

this is a zucchini ricotta casserole with shredded mozzarella cheese on top before its baked with tomato sauce


  • only use fresh zucchini
  • blot zucchini dry after washing
  • if using fresh plum tomatoes cook down the water first
  • you can substitute crushed tomatoes for your favorite homemade or jarred sauce
  • season to taste
  • bake until the fork goes through the zucchini easily


  • for the freshest-tasting sauce, use all fresh herbs
  • when adding meat layers, add only cooked meats as a layer instead of cheese or both
  • crushed meatballs and cooked sausage drained go great in this dish
  • saute hamburger meat, ground turkey or ground pork and season with Italian seasoning and garlic if meat layer is preferred
  • you can use the jarred sauce in a pinch

this is ricotta cheese on top of sliced zucchini

More Recipes We Love

Zucchini Tips

Zucchini Rollatini

Zucchini Tomato Tart

Zucchini Fritters

this is tomato sauce on top of ricotta cheese and sliced zucchini

Pin for later

this is a pin for later zucchini casserole photo

this is sliced zucchini in a casserole dish

Great for Picnics

Besides being a great meal or side dish, this is great to bring for potlucks, any kind of family gathering and perfect at a picnic.

This casserole goes famously with anything that you make and really it's delicious all by itself.

Even the kids love all the melted cheese and never noticed the zucchini in it!

this is an 8 inch long zucchini fresh


Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family and can grow up to 3 feet or more in length when mature.

They typically are harvested at around 8 inches.

Squash originated in American but this particular squash was first developed in the early 1800s in Italy.

Zucchini is rich in manganese, lutein, zeaxanthin, and vitamins A and C that help keeps your visions healthy with aging.

The fiber and potassium along with carotenoids in zucchini may lower blood pressure and cholesterol and help with risking heart disease.

this is a zucchini casserole with sauce flowing over the sides of the pan

Perfect Casserole Anytime

If you haven't tried a layered casserole using zucchini before, you are going to love the results.

This easy baked zucchini ricotta casserole is loved by everyone and the most asked for recipe whenever I make it.

Give this one a try and let me know what you think.

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zucchini, casserole, cheese recipes, ricotta cheese recipes, zucchini baked recipes, Italian casseroles
Yield: 8

Baked Zucchini Casserole

Baked Zucchini Casserole

prep time: 15 Mcook time: 45 Mtotal time: 60 M
This is sliced zucchini baked with layers of melted cheese, grated cheese and ricotta cheese.


  • 4 zucchini peeled and sliced 1/4 to 1/2 inch thick
  • 3 garlic cloves, minced
  • 1 -28-ounce can of crushed tomatoes
  • 1/4 cup fresh basil leaves, chopped
  • sea salt and freshly ground black pepper
  • 1/4 teaspoon cayenne pepper,
  • 1 tablespoon each oregano, parsley
  • 1 tablespoon granulated garlic powder
  • Filling:
  • 1 egg
  • 1 - 16-ounce container whole milk ricotta cheese
  • 1 tablespoon chopped fresh basil leaves or dried
  • 1/2 cup freshly grated Parmesan or Romano cheese
  • 12  ounces shredded whole milk mozzarella cheese more for the top
  • Salt and freshly ground black pepper to taste
  • Mix all together and set aside.


How to cook Baked Zucchini Casserole

  1. Preheat oven to 350 degrees.
  2. Note: the amounts of herbs and spice will vary to taste. Sprinkle evenly with what you like, I just added a guideline of normal amounts, you can add more or less to taste.
  3. Spray a 10 x 10 casserole dish with cooking spray.
  4. Layering and refer to the note above:
  5. Put two tablespoons of crushed tomatoes on the bottom of the pan, add slices of zucchini to cover the bottom.
  6. Sprinkle with oregano basil,  parsley, granulated garlic evenly, salt and pepper and any other spices you like.
  7. Next layer: add the ricotta cheese mixture. crusted tomatoes. grated cheese and some shredded cheese. Cover evenly with crushed tomatoes adding a little more of each spice.
  8. Add more slices of zucchini, sauce then cheeses and spices on top.
  9. Bake at 350 for around 45 minutes until the cheese is browned and bubbling and the zucchini is soft when pierced with a fork.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Net carbs
Created using The Recipes Generator

Pin for later

this is a pin for later zucchini casserole photo

Don't forget to try some other favorites of ours!

Cupcake Quiche
Panko Roasted Eggplant
Zucchini Pizza
Zucchini Cupcake Appetizer

Disclosure: This recipe was originally shared in 2016. It was edited and re-published in 2019.


  1. We are going to really enjoy this recipe it looks amazing! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday,456. We look forward to seeing you again very soon!
    Miz Helen

  2. This was just what we were looking for! We will definitely make it again.

  3. Really love the sound of the dish! I agree with you on using this as a side dish because my family would gobble this up fast and they love their meat! :)

  4. Our neighbor gave us a lot of zucchini so we decided to try this recipe and it was a hit. I even shared with our neighbor too!

  5. I can see why you are saying it may be the most delicious vegetable casserole... Definitely the recipe to try over the weekend!

  6. This is my kind of comfort food! So bold and hearty; easily, a new favorite recipe in our home!

  7. I grow my own zucchini in my garden and I have more than enough to make this dish everyday in the summer : )

  8. It sounds fantastic. I want to use this dish on an overnight sail. I put the entire pan in the bottom of our ice box and pop it in the oven on the last evening before we sail home.

  9. I made this today and it was so good we could have licked the plate! I didn't use cayenne or oregano as we don't like it in our house. It was delicious!

  10. I could eat this dish every night! I love how low carb it is and so satisfying and delicious just like a lasagna. Thanks so much!

  11. Looks delicious! I really like zucchini parmesan combo, should be great with some meatballs!

  12. This was everything a gourmet meal should be, and then some! My kind of comfort food, indeed; my whole family loved it!

  13. Delicious! Was a perfect way to use all this garden zucchini I have.

  14. Be warned: this zucchini dish gives off the most irresistible aroma while baking!!

    Note- excluding the very small amount of tomatoes as the bottom layer, and the final mozzarella-parmesan topping, this is essentially 2 layers each of zucchini, ‘sauce’, and ricotta mixture. Makes it easier to visualize…

    For the recipe, I did add a small amount of an authentic Italian pasta sauce to the drained, crushed tomatoes, which made it into a full-bodied sauce.

    For simplicity in making it, I combined the fresh herbs with the sauce portion, (following the directions with the 2 TBLS of tomatoes for the bottom layer).

    Then I added most of the grated cheese into the ricotta-egg mixture, leaving some cheese aside for the topping. I used a combination of Asiago (ALDI) and Romano for the hard cheeses.

    This beautiful zucchini ‘lasagna’ is a dish I would be proud to take anywhere! Thank you for the recipe ❣️

    1. Thank you for the kind review I am very happy you enjoyed the recipe

  15. Was searching online for a simple recipe that combined courgette, tomato and ricotta and found your site. Made the dish tonight with my homegrown courgettes and tomatoes. Came out well. Loved it! Thank you so much. Will check out your other recipes as Italian food is one of my fave cuisines. :)


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