Search thousands of recipes reviewed by home cooks like you.

Zucchini Pizza

  • Prep

  • Cook

  • Ready In

SCERMINARA

Zucchini grow so fast. If you missed picking it small, use it for this recipe. My sister-in-law, Joan, makes this without the hot pepper seeds. If you like zucchini, you will like this recipe. My brother does not like zucchini and he likes this recipe. Thanks to Joan who created it. Serve it as a side dish or main dish with a salad.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Heat enough olive oil to coat the bottom of a large skillet over medium heat; arrange zucchini slices in the hot oil. Sprinkle zucchini slices with red pepper flakes, garlic salt, and onion salt. Fry until zucchini slices are slightly softened, 3 to 4 minutes per side.
  2. Sprinkle each slice with Romano cheese and spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce layer with Mexican cheese blend; cover skillet and cook until cheese melts, about 5 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews