Zucchini-Pesto Pizza Recipe

Name: Zucchini-Pesto Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. olive oil; 1 large prebaked thin pizza crust; 2 small tomatoes; 1/4 tsp. salt; 1/2 c. refrigerated pesto; 8 oz. zucchini and summer squash; 2 tsp. olive oil; 13 c. grated Pecorino cheese; 1/4 tsp. Pepper; 1 small lemon; 1/4 c. packed fresh mint leaves

Servings: persons

1 tsp. olive oil
1 large prebaked thin pizza crust
2 small tomatoes
1/4 tsp. salt
1/2 c. refrigerated pesto
8 oz. zucchini and summer squash
2 tsp. olive oil
13 c. grated Pecorino cheese
1/4 tsp. Pepper
1 small lemon
1/4 c. packed fresh mint leaves

1
Preheat oven to 425 degrees F. Brush large cookie sheet with oil.
2
Place crust on prepared pan.
3
Seed and slice tomatoes; place on towel.
4
Sprinkle with salt; let stand 10 minutes.
5
Spread pesto on crust.
6
Blot tomatoes; place on pesto.
7
Top with thinly sliced zucchini and summer squash, remaining 2 teaspoons olive oil, grated Pecorino cheese, and pepper.
8
Bake 15 minutes or until zucchini is tender.
9
Grate peel of lemon over pizza.
10
Top with fresh mint leaves, chopped.

3188

kcal

Calories

261

Fat

Carbs

196

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 tsp. olive oil, 1 large prebaked thin pizza crust, 2 small tomatoes, 1/4 tsp. salt, and more.

Yes, Zucchini-Pesto Pizza falls under the Vegetarian 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.

Zucchini-Pesto Pizza

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