Zucchini pizza, a delicious and easy recipe, perfect as an appetizer or for a rustic dinner… of course, it’s not a real pizza, but a sort of zucchini flatbread, baked in the oven and topped like a pizza. In my case, I topped it with cooked ham, provolone cheese, tomato, and olives, but you can add any ingredients you like, it’s also great with just tomato and mozzarella. You can make your zucchini pizza in a round or rectangular pan, and adjust the thickness of the base to your liking… try this tasty recipe!
Here are some more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Seasonality: All seasons, Spring, Summer
- Energy 179.14 (Kcal)
- Carbohydrates 15.92 (g) of which sugars 0.73 (g)
- Proteins 13.15 (g)
- Fat 7.85 (g) of which saturated 3.93 (g)of which unsaturated 3.10 (g)
- Fibers 2.02 (g)
- Sodium 535.70 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lbs zucchini (net weight)
- 1/4 cup all-purpose flour
- 1/3 cup breadcrumbs
- 1 tbsp grated Grana Padano cheese
- 1 egg
- salt
- 2.5 oz cooked ham
- 2 oz provolone cheese
- 3 tbsps tomato sauce
- Taggiasca olives
- extra virgin olive oil
- salt
- oregano (or other aromatic herbs)
Tools
- Pan of 11 inches
- Grater
- Colander
- Bowl
- Parchment paper
- Paper towel or kitchen towel
Preparation
Wash the zucchini, remove the ends, and grate them using a grater with large holes.
Put them in a colander, sprinkle with salt, and let them drain their water for 30-40 minutes.
Finally, squeeze them well and dry with a paper towel or a clean kitchen towel.
Transfer the zucchini to a bowl, add the flour, breadcrumbs, Grana Padano, and a beaten egg (1).
Mix everything and adjust the salt and pepper (be careful as the zucchini is already salted).
Line a pizza pan with parchment paper and distribute the mixture, flattening it with your hands (2).
Place the pan in a fan oven at 375°F and bake for 20-25 minutes until the zucchini base has dried. Meanwhile, pour the tomato sauce into a small bowl and season with oil, salt, and a pinch of oregano.
Remove it from the oven, add the tomato sauce, ham, provolone, and a handful of Taggiasca olives (3). Finally, drizzle a little olive oil on top.
Return the pizza to the oven at 400°F and finish baking for another 8-10 minutes, or until the provolone has melted.
The zucchini pizza is ready, serve it hot or warm, sliced. It’s excellent as an appetizer or a tasty main dish!
Tips and Notes
You can use either all-purpose flour or other types, even gluten-free.
Make sure to squeeze and dry the grated zucchini well, or the base will be too moist.
You can top your pizza with different ingredients: tuna, artichokes, other cold cuts, or vegetables to taste, just like a classic pizza.
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