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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.

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

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

Find it online: https://thefamilycooking.com/zucchini-pizza-recipe/