Zucchini-Pepperoni Casserole

  • Yield: 8 servings

"Surprise your family with this dish!"


2medium zucchini squash, diced
2tablespoons olive oil
1/2pound crisp bacon, crumbled
1teaspoon salt
1/2teaspoon pepper
1teaspoon dried basil
1teaspoon dried oregano
1/2pound spaghetti, cooked
1cup onion, sliced in rings
4ounces pepperoni slices
1 26-ounce jar marinara sauce
8ounces mozzarella cheese
1/2cup Parmesan cheese, grated


  1. Preheat oven to 350F.
  2. Layer zucchini on the bottom of a 9-by-13-inch pan that has been greased with olive oil.
  3. Sprinkle bacon, salt, pepper, basil and oregano evenly over the top. Follow with a layer of spaghetti, onion and pepperoni.
  4. Next pour marinara sauce and sprinkle cheeses evenly over on the top.
  5. Bake for 30 to 40 minutes.

Tips From Our Test Kitchen: Try adding a layer of red or green peppers, or sliced olives. Serve with garlic toast.

Lee R. Sauers, Mifflinburg, Pa. 

Nutritional Info *per serving

  • Glycemic Load 3
  • Calories 570
  • Fat 33g
  • Saturated Fat 12g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 13g
  • Cholesterol 75mg
  • Sodium 1820mg
  • Potassium 710mg
  • Carbohydrate 39g
  • Fiber 5g
  • Sugars 11g
  • Protein 28g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 20%
  • Calcium 25%
  • Iron 15%