Zucchini Pizza Recipe

I love how simple Zucchini Pizza is to prepare. I don’t need to mix or knead dough, and most of the preparation involves slicing the zucchini and adding toppings.

I also like how customizable it is. I can make simple cheese pizzas or add pepperoni, mushrooms, olives, peppers, onions, or other favorite toppings.

This recipe is especially useful when I have plenty of zucchini available. Instead of using it only in side dishes, I can turn it into a fun appetizer, snack, or light meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini
• Pizza sauce or marinara sauce
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Mini pepperoni or chopped pepperoni, optional
• Italian seasoning
• Dried oregano
• Garlic powder
• Salt
• Freshly ground black pepper
• Olive oil
• Crushed red pepper flakes, optional
• Fresh basil, optional

Directions

I start by preheating my oven to 425°F (220°C) and lining a large baking sheet with parchment paper.

I wash and dry the zucchini, then cut it into thick rounds for bite-sized pizzas or slice it lengthwise for larger zucchini pizza boats.

I arrange the zucchini on the prepared baking sheet and lightly brush the pieces with olive oil. I season them with salt, black pepper, and a little garlic powder.

I prebake the zucchini for about 5 to 7 minutes. This gives it a head start on cooking and helps me avoid overbaking the cheese later.

I remove the zucchini from the oven and carefully blot away any moisture that has collected on the surface.

I spoon a small amount of pizza sauce onto each zucchini piece. I use the sauce sparingly because too much can make the zucchini pizzas watery.

Next, I sprinkle mozzarella and Parmesan over the sauce.

I add pepperoni or any other toppings I’m using, then finish everything with Italian seasoning and oregano.

I return the zucchini pizzas to the oven and bake them for another 8 to 10 minutes, or until the zucchini is tender and the cheese is melted and bubbling.

When I want a lightly browned cheese topping, I broil the zucchini pizzas for 1 to 2 minutes at the end, watching them carefully.

I let them cool for a few minutes before adding fresh basil or crushed red pepper flakes and serving.

Servings and Timing

I usually get about 4 servings from this recipe when I serve Zucchini Pizza as an appetizer or light meal. The exact yield depends on the size of my zucchini and whether I cut it into rounds or lengthwise pieces.

• Prep time: 10 minutes
• Prebake time: 5–7 minutes
• Final bake time: 8–10 minutes
• Total time: about 25–30 minutes
• Servings: approximately 4

Variations

For Pepperoni Zucchini Pizza, I add mini pepperoni or small pieces of regular pepperoni over the mozzarella. I like keeping the pieces small so they fit comfortably on each zucchini slice.

For a vegetable version, I add finely chopped bell peppers, mushrooms, onions, or olives. I use small amounts because zucchini doesn’t hold as many toppings as a traditional pizza crust.

When I want a Margherita-inspired version, I use tomato sauce, mozzarella, fresh tomatoes, and basil. I finish the pizzas with a small drizzle of olive oil after baking.

For Pesto Zucchini Pizza, I replace the tomato sauce with basil pesto and add mozzarella and Parmesan. I sometimes add cherry tomatoes for extra color and flavor.

I can also make a meatier version with cooked Italian sausage, bacon, or chopped chicken. I make sure all meat toppings are fully cooked before adding them to the zucchini.

Storage/Reheating

I think Zucchini Pizza tastes best shortly after baking because zucchini naturally releases moisture as it sits.

When I have leftovers, I let them cool completely and store them in an airtight container in the refrigerator for up to 3 days.

For reheating, I prefer using a 375°F (190°C) oven for about 5 to 8 minutes. This warms the cheese while helping some of the excess moisture evaporate.

I can also reheat the zucchini pizzas in an air fryer for a few minutes. I find this particularly useful when I want the cheese hot without making the zucchini overly soft.

I avoid freezing the finished pizzas because thawed zucchini can become quite watery and soft.

FAQs

How do I keep Zucchini Pizza from getting watery?

I avoid slicing the zucchini too thin, prebake it briefly, and blot away any moisture before adding my toppings. I also use a modest amount of pizza sauce because both zucchini and sauce contribute moisture.

Do I need to peel zucchini before making pizza?

No. I leave the skin on because it is edible and helps the zucchini pieces hold their shape during baking. I simply wash and dry the zucchini thoroughly before slicing it.

Can I make Zucchini Pizza in an air fryer?

Yes. I can prepare the zucchini pieces with sauce, cheese, and toppings and air fry them in a single layer until the zucchini is tender and the cheese is melted. I check them frequently because cooking times vary between air fryers.

What toppings are best for Zucchini Pizza?

I like mozzarella, Parmesan, pepperoni, mushrooms, olives, bell peppers, cooked sausage, and fresh basil. I keep the toppings finely chopped and relatively light so the zucchini doesn’t become overloaded.

Can I make Zucchini Pizza ahead of time?

I prefer preparing the components ahead rather than fully assembling the pizzas. I can slice the zucchini and prepare the toppings in advance, then add the sauce and cheese shortly before baking. This helps me prevent the zucchini from becoming unnecessarily watery.

Conclusion

This Zucchini Pizza is an easy way for me to combine fresh zucchini with the comforting flavors of pizza. Tender zucchini, tomato sauce, melted mozzarella, Parmesan, herbs, and optional pepperoni create a simple dish that I can serve as an appetizer, snack, or light meal.

Zucchini Pizza Recipe

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This Zucchini Pizza turns fresh zucchini into a tender, cheesy base topped with pizza sauce, mozzarella, Parmesan, herbs, and optional pepperoni. It is an easy pizza-inspired appetizer, snack, or light meal without traditional dough.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 13-17 minutes
• Total Time: 25-30 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Baking
• Cuisine: Italian Inspired
• Diet: Low Calorie

Ingredients

• 3 medium zucchini, about 1 1/2 pounds total
• 1/2 cup pizza sauce or marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup mini pepperoni or chopped pepperoni, optional
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 tablespoons chopped fresh basil, optional

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Wash and dry the zucchini. Cut them into approximately 1/2-inch-thick rounds for bite-sized pizzas or slice them lengthwise for larger zucchini pizza boats.
3. Arrange the zucchini pieces in a single layer on the prepared baking sheet and lightly brush them with 1 tablespoon olive oil.
4. Season the zucchini evenly with the salt, black pepper, and garlic powder.
5. Prebake the zucchini for 5 to 7 minutes to begin softening it.
6. Remove the zucchini from the oven and carefully blot away any moisture that has collected on the surface.
7. Spoon a thin layer of pizza sauce onto each zucchini piece, using approximately 1/2 cup total.
8. Divide the mozzarella and Parmesan evenly among the zucchini pieces.
9. Add the mini pepperoni or chopped pepperoni if using, then sprinkle with Italian seasoning and oregano.
10. Return the zucchini pizzas to the oven and bake for 8 to 10 minutes, until the zucchini is tender and the cheese is melted and bubbling.
11. For lightly browned cheese, broil for 1 to 2 minutes at the end of cooking, watching carefully to prevent burning.
12. Let the zucchini pizzas cool for a few minutes. Garnish with crushed red pepper flakes and fresh basil if desired and serve warm.

Notes

• Keep the zucchini slices about 1/2 inch thick so they remain sturdy enough to support the toppings.
• Prebaking and blotting the zucchini helps remove excess moisture and prevents watery pizzas.
• Use pizza sauce sparingly because both zucchini and tomato sauce release moisture during cooking.
• For a vegetable version, omit the pepperoni and add small amounts of finely chopped bell peppers, mushrooms, onions, or olives.
• For a Margherita-inspired variation, use tomato sauce, mozzarella, fresh tomatoes, and basil.
• For Pesto Zucchini Pizza, replace the tomato sauce with basil pesto and top with mozzarella, Parmesan, and optional cherry tomatoes.
• Cooked Italian sausage, bacon, or chicken can be used instead of pepperoni.
• Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 375°F (190°C) oven for 5 to 8 minutes or in an air fryer for a few minutes.
• Freezing is not recommended because zucchini can become watery and soft after thawing.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 280 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 19 g
• Cholesterol: 45 mg