Chocolate and peanut butter go together like pizza and zucchini. With a love for pizza and an abundance of zucchini I couldn’t help but combine the two into a very tasty zucchini pizza. Find out how you can make this quick and easy pizza too.
There is nothing quite like walking into your vegetable garden and picking a warm zucchini. At its peak it is packed with flavor and freshness. If you are new to gardening check out my post on growing zucchini here.
This recipe is quick and easy to make and works well for those on a low carb or gluten free diet.
Zucchini pizza is a great and tasty way to use up that abundance of garden fresh zucchini. It is easy and simple to make and it is gluten free as well.
On a hot summer day try grilling for a deeper flavor.
2 medium zucchini, approx 10-12″ long and slim
Extra virgin olive oil
Spaghetti or pizza sauce
Parmesan cheese, grated
Asiago cheese, shredded
Mozzarella cheese, shredded
Preheat oven to 425F. Line baking pan with aluminum foil and grease with coconut oil or use a glass pan and grease with coconut oil.
Cut zucchini into 1/4 inch slices, lengthwise. Lay cut slices into greased pan and drizzle with extra virgin olive oil spreading to lightly coat slices either with the back of a spoon or with a paper towel.
Spoon spaghetti/pizza sauce over top of the oil spreading out to cover the zucchini slices. I use a tablespoon or a little more per slice. Sprinkle the slices with dried oregano to your liking and then with parmesan cheese, asiago cheese and last mozzarella cheese.
Bake for about 12-15 minutes. I do not like my zucchini turning to mush – so I would say al-dante is perfect with the cheese lightly browned.