Skillet zucchini pizzaiola is the light and summery version of the classic Margherita pizza.
Imagine a dish that smells of warm sauce, melted mozzarella, and oregano… but with the sweetness of zucchini serving as the base instead of dough.
A clever recipe that can be prepared without turning on the oven, in just a few minutes and without stress.
Gluten-free and vegetarian. Always a family pleaser. Watching the mozzarella stretch as you dig in with a fork is a small joy for everyone.
An economical dish, few ingredients, and great yield.
Ideal for summer when just the thought of turning on the oven makes you sweat.
It’s versatile because you can add olives, capers, anchovies… and transform it every time.
You can serve it as a vegetarian main, accompanied by crunchy bread
As a rich side, next to a light protein (grilled chicken, fish, tofu).
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Making Skillet Zucchini Pizzaiola
- 3 zucchini
- 5.3 oz mozzarella
- 7 oz tomato passata
- to taste fine salt
- to taste extra virgin olive oil
- to taste oregano
Tools
- 1 Mandoline
- 1 Skillet
- 1 Bowl
Steps for Making Skillet Zucchini Pizzaiola
To prepare the delicious zucchini pizzaiola WATCH THE VIDEO RECIPE
Start by trimming and washing the zucchini under running water and pat them dry with paper towels. Choose fresh, medium-sized zucchini.
Pour the tomato sauce into a bowl and season with salt, extra virgin olive oil, and oregano. Mix well and set aside
Cube the mozzarella or use pre-shredded mozzarella of good quality
With a mandoline slice the zucchini into rounds about 4 mm thick.
Grease a non-stick skillet diameter 24 and heat it. Arrange the zucchini in a spiral to cover the entire surface.
Season with tomato sauce and mozzarella, make another layer of zucchini always positioned in a spiral, and season again with tomato sauce and mozzarella.
Cover and cook, first few minutes on medium heat, then on low heat for about 15-18 minutes, until zucchini are soft but not mushy, and mozzarella is completely melted.
Once cooked, serve hot to enjoy the stretchy effect and… enjoy your meal!
Storage
They can be stored in the fridge for 2 days in an airtight container. They taste even better the next day!
To reheat: use a non-stick skillet with lid on low heat or microwave (1-2 minutes).
Do not freeze: mozzarella and zucchini, once thawed, lose texture and become watery.
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