Cheesy Zucchini Noodle Casserole

A freshly baked Cheesy Zucchini Noodle Casserole in a white square dish, topped with golden melted mozzarella and Parmesan, surrounded by fresh zucchini, tomatoes, spinach, and marinara sauce on a white marble countertop. — Cheesy Zucchini Noodle Casserole — zucchini noodles, ricotta, spinach, and marinara baked under a golden layer of mozzarella and Parmesan.

Cheesy Zucchini Noodle Casserole is the kind of cozy, flavor-packed dish that brings comfort to your table while keeping things fresh and light. With tender zucchini noodles layered with creamy ricotta, sweet cherry tomatoes, fresh spinach, and a blanket of golden, bubbling cheese, this recipe transforms humble ingredients into something truly special. Every forkful delivers a perfect mix of melty, savory goodness and garden-fresh flavor.

Zucchini noodles, often called zoodles, rose to popularity as a pasta alternative thanks to their light, wholesome quality. In this baked casserole, they shine in a comforting yet nourishing way that rivals traditional pasta bakes. The combination of marinara, herbs, and creamy cheeses creates a satisfying dish that feels indulgent but still fresh.

Whether served for family dinners or meal-prep lunches, this casserole reheats beautifully and pairs perfectly with a crisp side salad. It’s an easy way to enjoy classic Italian-inspired flavors with a modern, healthy twist.

Recipe Yield: 4 servings

INGREDIENTS

2 large zucchini, spiralized
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup baby spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 large egg, lightly beaten
½ tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
½ cup marinara sauce

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.

2. Cook vegetables:
Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes, then add garlic and cook 1 minute until fragrant. Stir in cherry tomatoes and cook 4 minutes until softened. Add spinach and cook until wilted. Remove from heat.

3. Mix the filling:
In a large bowl, combine ricotta, half of the mozzarella, half of the Parmesan, egg, oregano, basil, salt, and pepper. Stir in the sautéed vegetables until evenly mixed.

4. Assemble casserole:
Spread half the zucchini noodles on the bottom of the prepared dish. Top with half the ricotta mixture, then a thin layer of marinara sauce. Repeat layers.

5. Finish and bake:
Top with remaining marinara, mozzarella, and Parmesan. Bake uncovered for 25–30 minutes, until bubbly and golden. Let stand 5 minutes before serving.

Helpful Tips to Perfect This Recipe

Drain Zucchini Well: After spiralizing, sprinkle zucchini with salt and let it sit for 10 minutes, then pat dry to avoid excess liquid in the casserole.
Layer Carefully: Keeping sauce layers thin prevents the casserole from becoming soggy and helps flavors stay balanced.
Cheese Upgrade: Use a blend of mozzarella and fontina for a richer, creamier melt.

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