Zucchini Noodle Casserole

If you're like most gardeners, you probably have zucchini coming out you ears this time of year.  Here's a great way to use up some of them.


  • 3 tablespoons olive oil, divided, or as needed
  • 5 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
  • 1/4 cup minced garlic
  • 1 (16 ounce) jar marinara sauce, or to taste
  • 1 (7 ounce) container 2% Greek yogurt
  • 1 pinch Italian seasoning, or to taste
  • salt and ground black pepper to taste
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.
  3. Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.
  4. Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.