Zucchini Pizza

My whole family loves zucchini pizza. I love making it, because it's healthier than normal pizza, and super quick and easy to make. It's a great summertime meal. I feel like when July and August roll around, we always have a surplus of zucchini. We grow it in our garden, but even before we had a garden, neighbors and friends were always giving us their extra zucchini! It's a great way to use it up, and the kids think it's a fun dinner and eat a ton if it. For a fun summer drink to go along with it try a watermelon limeade slushy or strawberry brazilian limeade

Easy Healthy Delicious

Zucchini Pizza is so easy to make. Much faster than normal pizza. You don't have to make the dough, or stretch or roll out the dough, it's just already there ready to go. It's healthy and a great way to get more vitamins and nutrients into kids (and adults!) The flavor is amazing and robust and I actually prefer it to regular pizza.

How to Make Zucchini Pizza

This meal comes together so quickly and easily! First, wash the zucchini. Next, slice your zucchini lengthwise. This can vary depending on zucchini size, but aim for about ⅜", maybe ¼". I find this to be a good balance between enough zucchini and not too much.

Then the most important step! Season the zucchini. Sprinkle some salt, basil and a good garlic spread mix liberally on top. I highly recommend this garlic spread, but you can also just sprinkle on some garlic powder and parsley as a substitute.

Next, top with sauce, cheese and desired toppings. Bake in a preheated oven for 15-18 minutes. Insert a fork into the zucchini to test for doneness. It should feel a little soft, but still a little firm. I don't like mushy zucchini, so a little firm is important to me! Cook longer for a softer zucchini. Turn the oven to broil, and broil on high for 1-3 minutes until cheese reaches preferred doneness.

Tips and Tricks

I love using fresh basil. If you don't have fresh, I highly recommend Freeze Dried Basil. You just can't beat that fresh basil taste and it makes a huge difference in flavor.

If you like your zucchini to have a little bit of crunch to it, you can cook it as little as 7 minutes. We really like that al dente texture, which is in the 15-18 minute range. If you cut your zucchini thinner or thicker, adjust the cooking time accordingly for the desired texture. Longer for thicker, shorter for thinner.

For an even broader flavor range, instead of using mozzarella cheese, use a thinner layer of parmesan or asiago cheese.

Storage

Another miracle of this delicious dish is that it stores great and leftovers are delicious! Store up to 5 days in the refrigerator. Reheat in the microwave or toaster oven until cheese is melted.

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