Best Zucchini Roni Pizza Recipes

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

ZUCCHINI PIZZA BITES

Steps:

• Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Slice the zucchini 1/4-inch thick; you should get about 24 slices. Place the slices on the prepared baking sheet and sprinkle with salt. Top each slice with 1/2 teaspoon marinara sauce and 1 teaspoon mozzarella.
• Bake until the cheese is melted and bubbly, about 8 minutes.

ZUCCHINI PIZZA

Steps:

• Preheat oven to 400 degrees.
• Drizzle olive oil on one large or two small cookie sheets, then roll out the dough. Poke with fork and season with salt and pepper. Place in the oven for 5 or 6 minutes.
• In a medium bowl, mix the ricotta with the garlic. Cover crust in mixture and top with mozarella cheese. Return to the oven for 12 to 13 minutes.
• Heat a large skillet over medium heat. Heat the zucchini in the skillet on both sides until crisp tender. Scatter on top of pizza and cook an additional 2 to 3 minutes.
• Serve large squares of the pizza hot from the oven.

MINI ZUCCHINI PIZZAS

Steps:

• Preheat broiler. Arrange zucchini in a single layer on a greased baking sheet. Broil 3-4 in. from heat just until crisp-tender, 1-2 minutes per side., Sprinkle zucchini with salt and pepper; top with sauce, cheese and pepperoni. Broil until cheese is melted, about 1 minute. Sprinkle with basil.

ZUCCHINI PIZZA BAKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
• Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
• While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
• Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.