Crustless Zucchini Pizza Recipe

Name: Crustless Zucchini Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups grated raw zucchini; 1 teaspoon salt; 1 clove garlic, minced; 1 medium yellow onion, chopped fine; 1 medium green pepper, diced; 1/2 lb fresh mushrooms, sliced; 2 tablespoons olive oil; 1 (16 ounce) can tomato paste; 1/2 cup chopped green chili pepper (, fresh or canned); 2 eggs, well-beaten; 1/2 teaspoon chopped fresh basil; 1/2 teaspoon dried oregano; 12 ounces mozzarella cheese; 1/4 cup grated parmesan cheese; 2 tablespoons flour

Servings: persons

2 cups grated raw zucchini
1 teaspoon salt
1 clove garlic, minced
1 medium yellow onion, chopped fine
1 medium green pepper, diced
1/2 lb fresh mushrooms, sliced
2 tablespoons olive oil
1 (16 ounce) can tomato paste
1/2 cup chopped green chili pepper (, fresh or canned)
2 eggs, well-beaten
1/2 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
12 ounces mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoons flour

1
Put zucchini in a strainer, sprinkle with salt.
2
Let stand for 45 minutes, then rinse with cold water.
3
Drain well and set aside.
4
Meanwhile, mix garlic, onion, bell pepper, mushrooms and oil in a frying pan.
5
Saute until tender.
6
Strain vegetables, discard liquid.
7
Mix vegetables with tomato paste and green chile.
8
Set aside.
9
Heat broiler and lightly grease 10-inch pie pan.
10
Mix together eggs, basil, oregano and half of mozzarella, half of parmesan and the flour.
11
Combine with the strained zucchini in a bowl.
12
Pour into prepared pan.
13
Pat it out with your hands until it covers the pan.
14
Put under broiler for 10 minutes until it is golden brown.
15
Put in 350-degree oven, spread on tomato paste mixture and top with remaining cheeses.
16
Bake 10 to 20 minutes, or until golden brown.
17
Cool on wire rack for five to 10 minutes and serve.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups grated raw zucchini, 1 teaspoon salt, 1 clove garlic, minced, 1 medium yellow onion, chopped fine, and more.

Yes, Crustless Zucchini Pizza falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crustless Zucchini Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions