Easy Zucchini Casserole in the Air Fryer

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If you don't like zucchini, you will like this.
Easy Zucchini Casserole
Easy Zucchini Casserole
Easy Zucchini Casserole

This easy zucchini casserole is ready in about 15 minutes so it’s a great side dish. It’s also a good way to use up leftover spaghetti sauce and bits of mozzarella you might have in your cheese drawer.

When I was in high school, Immaculate Heart, my best friend’s mother used to make this casserole and I loved it. I think what surprised me most was that she used jarred spaghetti sauce. Her husband was Italian and her mother-in-law cooked everything from scratch from the homeland. Grandpa still spoke very broken English. Yet, there she was, reaching into her pantry to grab a jar of Ragu spaghetti sauce. She used it to make “Mexican” Pizza, too, and I’ll have that recipe here soon.

What You Need to Make Easy Zucchini Casserole

Of course, you want to use fresh zucchini when you make this. If you want to make a lot, perhaps to feed a lot of people or for a holiday, then definitely increase the amounts here. The ratio is one zucchini to half a jar of spaghetti sauce.

Speaking of spaghetti sauce, I’m very picky where that comes in. As much as I loved my friend’s mom’s jar of Ragu, I prefer Barilla Tomato and Basil or Roasted Garlic. They do not have very much added sugar, preservatives, or other nasty ingredients. Of course, you can use the brand you want or you could use our Fresh Tomato Sauce if you want.

For cheese, please get a block of real parmesan. You don’t have to get the very expensive parmesan, but don’t use the stuff that comes in the can. Use a hard cheese grater and have some at the table in case anyone wants extra cheese.

Fresh basil chiffonade is best for this. It’s not quite the same thing as chopping or mincing. You simply take the leaf of basil and roll it up very tightly then cut it into thin strips with a knife or sharp scissors.

Easy Zucchini Casserole

If you don't like zucchini, you will like this.
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings (slide to adjust): 4
Course: Side Dish
Cuisine: Italian
Diet: Gluten Free, Low Calorie
Difficulty: Easy
Calories per serving: 160kcal

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  • 1 Zucchini, sliced
  • ½ cup Mozzarella, sliced
  • ¼ cup Parmesan, shredded
  • 6 ounces Spaghetti Sauce
  • 1 leaf Basil chiffonade
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.


  • Use a mandoline to slice the zucchini into 1/8 inch slices.
  • Put the zucchini in a casserole and cover it with the spaghetti sauce.
  • Layer the mozzarella cheese on top followed by shredded parmesan.
  • Bake in the air fryer at 400 F / 204 C for 12 minutes.
  • Finish with chiffonade basil leaves to taste.
    Easy Zucchini Casserole



You can make this vegan by using vegan cheese.  Feel free to use your own spaghetti or tomato sauce.


Calories: 160kcalCarbohydrates: 7gProtein: 13gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 536mgPotassium: 308mgFiber: 1gSugar: 4g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!