This Pizza Skillet Casserole is so comforting and comes together in only 30 minutes!
Sickness struck again last week in this house and it was even worse than last time. It turns out you don’t get to rest as much when you have a crazy crawling 9 month old to look after all day. Thankfully we are on the up and up now though.
There’s always that feeling when you’ve recovered from being sick where you’re so happy you’re feeling better so you just want to go out and enjoy the world. But, at the same time, you’re terrified of getting sick again so you don’t want to touch anything when you’re out and the hand sanitizer is flowing.
I feel like it’s more important than ever to eat healthy when you’re sick, but at the same time you have no energy to cook. That’s when 30 minute, one pot meals come in really handy. This recipe was inspired by my husband’s favorite food in the universe: pizza!
This pizza skillet casserole is adapted from one of my most popular recipes: my stove-top skillet enchiladas. It’s the same idea, cook up some veggies, add some chopped up tortillas and sauce and mix it all together and then melt some cheese in. It’s totally delicious and so comforting! Enjoy 🙂
Print
30 Minute Pizza Skillet Casserole
- Total Time: 30 minutes
- Yield: 4-6 1x
Ingredients
- 3 teaspoons olive oil, divided
- 4 large flour tortillas, diced into bite sized pieces I used gluten free
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1 small red pepper, diced
- 1 small green pepper, diced
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cups tomato sauce
- 1 cup shredded cheese, I used non-dairy
- Chopped fresh basil for garnish, if desired.
Instructions
- Heat a large skillet over medium heat and add 2 teaspoons olive oil and the diced tortillas. Cook tortillas until browned, 5 minutes. Remove tortillas from the skillet.
- Add 1 teaspoon olive oil and all the diced vegetables and cook until vegetables have softened, 5-7 minutes. Add the garlic and cook for another minute.
- Add back in the tortillas, tomato sauce and spices and let simmer. Next, add in 3/4 cups cheese and stir until melted, 2-3 minutes. Top with the remaining 1/4 cup cheese and cover until melted. Garnish with fresh basil, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Gluten Free, Vegan, Vegetarian
Ah, I can relate so much! Both the little ones and I are sick right now and even sleep is challenging with all the waking and coughing and crying all night long. Easy meals are just what I need right now to get us through the next few days. Thanks for the inspiration 🙂
oh no! I hope everyone feels better soon and you get some sleep! It’s so hard! Thanks, Sarah 🙂
Pizza casserole?!? What a cool idea! Love all the veggies, too. I always load my pizzas up with those!
Pizza is definitely a very good food!!! I love the idea for this casserole – I need as many quick and easy meals I can get! Glad you guys are feeling better!!
Made this for supper last night and it was freaking DELICIOUS!! I used Daiya shreds for the cheese, a little crushed red pepper, also added a healthy pour of nutritional yeast with the spices just because I like it. Next time I think I’ll add sliced black olives as a garnish as well! Great recipe! (Note though, that the recipe doesn’t tell you when to add the spices during the cooking process so I guessed!)
★★★★★
Yah! That’s so great to hear! It’s one of my new favorites :). Ooops, I will have to go and add that in, sorry about that! Thanks so much for letting me know! 🙂
I am a huge fan of casseroles. This in definitely on my list, but Izzy can I get a substitute for Zuccini? I’v heard gourd is a reliable substitute for that or can I just strike it out from the list of ingredients?
You can definitely just omit and add more of one of the veggies that you like better!
What kind of non dairy shredded cheese do you use. I am new to non dairy.
Hi Betty, for this recipe is used Diaya shredded cheese. It’s pretty good but I also like the one that Trader Joe’s has if you have one of those near you 🙂
Delish! I subbed nutritional yeast and Follow Your Heart mozzarella.
★★★★★
Awesome! I’m so glad you liked it!
great website! Unfortunately I can’t have any night shade veggies right now….I miss them all so much….any ideas what I can substitute the tomatoes for in this and other recipes?
Hi Jennifer, do you mean the tomato sauce? If so, you could try a pumpkin tomato sauce or I really like to make creamy sauces out of butternut squash that might work well too! I hope that helps 🙂
Just made this for a quick Saturday afternoon meal. Went together quickly, plus we used up our leftover squashes, tomato sauce, and Anaheim peppers! Pretty easy and tasty — will be on our do-again list for a quick supper.
★★★★
I’m so glad you enjoyed it! It’s a great recipe to add in any extra veggies you have around!
This was delicous. My husband likes mushrooms but I don’t, so I sauteed some and put them on his portion.
I’m so glad you both enjoyed it! 🙂
do you happen to have the nutritional information on this recipe?
★★★★★
I don’t currently but am in the process of adding that info to my recipes!
Can you use corn tortillas?
Yes!
Made it for my son’s birthday today. And he digged it. Thanks for the recipe – DAD
Awesome!!
Sounds delicious. How would slices of pepperoni and some ground beef in it be? I can’t put all those veggies in it today and want to try tonight.
★★★★★
That would be great!
Very good and easy! Added a bunch of mushrooms, and used vegan cheese. You could really load this up with veggies. Even my picky kids liked it. I may add some baby spinach next time.
★★★★★
sounds delicious!!