Zucchini Pizza

This recipe makes a great vegetarian entree or side dish.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1/6 of pizza

  • Calories 65
  • Carbohydrate 6 g
  • Protein 5 g
  • Fat 3 g
  • Saturated Fat 1.5 g
  • Sugar 3 g
  • Dietary Fiber 2 g
  • Cholesterol 35 mg
  • Sodium 110 mg
  • Potassium 290 mg

This Recipe Serves 6


1 cup grated raw zucchini
1 egg, beaten
2 ounces reduced fat shredded mozzarella cheese (divided)
¾ cup no salt added tomato sauce
½ teaspoon minced garlic
¼ teaspoon dried oregano
½ cup sautéed mushrooms
½ cup sautéed green peppers
½ cup diced tomatoes
2 tablespoons freshly grated parmesan cheese


  1. Preheat oven to 400 degrees. Coat an 8x8 square baking dish with cooking spray. Set aside.
  2. Place zucchini in a clean kitchen towel or doubled up paper towel and squeeze moisture out of the zucchini (as much as possible).
  3. Mix zucchini, egg, and ½ ounce of mozzarella cheese. Press tightly into the baking dish. Bake for 10 minutes.
  4. While zucchini is baking, mix tomato sauce, garlic and oregano. Set aside.
  5. Add cooking spray to a sauté pan over medium heat. Lightly sauté mushrooms, green peppers, and tomatoes.
  6. After zucchini is baked, spread tomato sauce on top of zucchini. Add pizza toppings and top with remaining mozzarella and parmesan cheeses.
  7. Bake for 25-30 minutes or until cheese is brown and bubbly.

MAKE IT GLUTEN-FREE: Ensure the ingredients you are using are gluten free and this dish can be gluten free.

Photo: Zucchini Pizza. PNC Photography: Photographer: Peter Papoulakos

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