The light zucchini pizzaiola is a tasty and light idea to bring the flavor of pizza to the table.
Zucchini with tomato and melted mozzarella: tasty, digestible, and light!
For a more digestible version, I pre-cook the zucchini in the oven or on the grill.
Zucchini is a digestible and light vegetable rich in water, fiber, and minerals.
It is in season from May to September.
Choose fresh, small, and tender zucchini.
Enjoy your zucchini pizzaiola!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- zucchini (pre-cooked)
- mozzarella (amount according to dietary plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- tomato sauce (homemade)
- oregano
Suggested Tools
- Knife
- Cutting Board
- Baking Tray 10×11.5 inches
- Parchment Paper
Preparation
For a more digestible version, I pre-cook the zucchini in the oven or on the grill.
For detailed step-by-step instructions, you can read the full recipe by clicking the following link:
– Grilled Zucchini | easy recipe.If you are short on time, you can buy ready-made zucchini, oven-baked or grilled, from the deli section of the supermarket and proceed with the preparation.
It’s not a sin.
The only caution: make sure they are not soaked in oil.For my zucchini pizzaiola, I used pizza mozzarella.
For an even lighter version, you can use:
– light mozzarella;
– cottage cheese;
– ricotta.To limit water release during cooking:
– drain the mozzarella;
– cut it into cubes or small pieces;
– place the cubes or pieces on a plate with kitchen paper and refrigerate for at least a couple of hours.If using cottage cheese or ricotta, drain well.
Line a baking tray with parchment paper.
Place the pre-cooked zucchini slices.For each slice:
– season with a pinch of salt and grind the pepper;
– distribute a tablespoon of tomato sauce;
– distribute the mozzarella cubes or pieces;
– finish with oregano;
– grind a little more pepper.
Preheat the oven.
Bake in a fan oven at 356°F for 5-10 minutes until the mozzarella is melted.Plate.
Your light zucchini pizzaiola is ready.
Enjoy your meal!
Storage, Tips, and Variations
For a more fragrant and flavorful variant, add basil and capers.
For a vegan version, use plant-based cheese or grated tofu.
The zucchini pizzaiola can be stored in the refrigerator in an airtight container for 1 day, at most 2.
You can quickly reheat them in the oven or heat them in a non-stick pan with a lid.
FAQ (Questions and Answers)
Can I use raw zucchini?
Yes, but if you have digestion problems, a light pre-cooking makes them more digestible.
Prediabetes and cheeses
Cheeses should be consumed no more than twice a week, in small amounts, preferring fresh cheeses over aged ones.
