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Zucchini Pizza Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired zucchini pizza features thin slices of fresh zucchini layered as the base instead of traditional dough, creating a lighter, vegetable-forward dish. Topped with tangy tomato sauce, fresh mozzarella, basil, and Parmigiano-Reggiano, it delivers authentic Mediterranean flavors while remaining naturally low-carb and gluten-free. Perfect as a main course for lunch or a sophisticated dinner.

Ingredients

• 800g zucchini (about 4 medium), sliced lengthwise into 3mm strips
• 45ml extra virgin olive oil
• 200g crushed San Marzano tomatoes
• 3 cloves garlic, minced
• 5ml salt, divided
• 3ml black pepper, divided
• 250g fresh mozzarella, torn into bite-sized pieces
• 30g fresh basil leaves
• 40g Parmigiano-Reggiano, grated
• 5ml dried oregano
• 2.5ml red pepper flakes

Instructions

1. Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.

2. Brush both sides of each zucchini strip lightly with 30ml of the olive oil, then arrange them in a single layer on the prepared baking sheets. Season with 2.5ml salt and 1.5ml black pepper.

3. Roast the zucchini for 15 minutes until just tender and lightly golden at the edges. Remove from the oven but leave it on.

4. While the zucchini roasts, warm the remaining 15ml olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, then add the crushed tomatoes, oregano, remaining 2.5ml salt, remaining 1.5ml black pepper, and red pepper flakes. Simmer for 8 minutes, stirring occasionally, until slightly thickened.

5. Remove the tomato sauce from heat and stir in half of the fresh basil leaves, torn by hand.

6. Spread or spoon approximately 30ml of the tomato sauce evenly over each roasted zucchini strip, leaving a small margin at the edges.

7. Top each sauce-covered zucchini strip with pieces of fresh mozzarella, distributing them evenly. Sprinkle each strip with 3ml of grated Parmigiano-Reggiano.

8. Return the baking sheets to the oven for 12-15 minutes until the mozzarella is melted and beginning to brown slightly and the zucchini is completely tender.

9. Remove from the oven and allow to rest for 2 minutes. Garnish with remaining fresh basil leaves torn just before serving.

Substitutions

• Substitute fresh mozzarella with buffalo mozzarella for a creamier, tangier result
• Use feta cheese instead of mozzarella for a sharper, more Mediterranean flavor profile
• Replace Parmigiano-Reggiano with Pecorino Romano for a more assertive, salty cheese taste
• Substitute fresh basil with fresh oregano or a mix of Italian herbs if basil is unavailable

Tips

• Slice zucchini consistently at 3mm thickness using a mandoline slicer to ensure even cooking and a professional appearance
• Pat roasted zucchini lightly with a clean kitchen towel before adding sauce to remove excess moisture and prevent sogginess
• Use room-temperature mozzarella that tears easily; cold mozzarella may be difficult to distribute evenly
• For crispier edges, increase the final baking time by 2-3 minutes, watching carefully to avoid excessive browning

While this modern zucchini-based pizza is a contemporary interpretation rather than a traditional Italian classic, it reflects Italy's deep tradition of celebrating seasonal vegetables and the modern Italian approach to lighter, health-conscious cucina. The technique honors the Italian principle of letting fresh, quality ingredients speak for themselves.

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