Zucchini Pizza! Incredibly Delicious — It Really Surprised Me! #recipes #zucchinipizza

A light, mouthwatering, and juicy summer alternative to classic pizza, where a base made of zucchini and grated cheese is used instead of traditional dough. Thanks to thoroughly squeezing out the zucchini, the crust turns out firm, non-watery, and holds its shape perfectly. A delicate, juicy topping of ham, ripe tomatoes, and melted cheese makes this dish ideal for a satisfying lunch or a light dinner.

Ingredients:

For the base:

Young zucchini (medium) — 1 pc. (approx. 500–600 g)

Eggs — 2 pcs.

Grated cheese — 100 g

Flour — 80 g

Baking powder — 1 tsp.

Garlic — 2 cloves (optional)

Salt, ground black pepper, herbs — to taste

For the sauce & toppings:

Ketchup — 1 tbsp.

Sour cream (or mayonnaise) — 1 tbsp.

Ham — 100 g (about 6 slices)

Grated cheese — 60 g

Toast cheese slices — a few pieces

Tomato — 1 pc.

Step-by-step preparation:

Preparing the zucchini: Grate the zucchini on a coarse grater, add salt, and leave for 10 minutes to release the juice.

Squeezing: Thoroughly squeeze out the excess liquid — this is the most important step so that the base is not watery, and the pizza turns out firm and easy to slice into pieces.

Mixing the base: Add the eggs, 100 g of grated cheese, flour, and baking powder to the squeezed zucchini. Optionally, add minced garlic and spices. Mix well.

Forming: Place the mixture onto a baking sheet lined with silicone-coated parchment paper (if using regular parchment, grease it with oil), or into a baking dish. Form a circle about 1.5–2 cm thick.

First bake: Bake in a preheated oven at 180°C (350°F) for 20 minutes, until the base sets well.

Topping: Remove the base, spread with a mixture of ketchup and sour cream (or mayonnaise). Layer the ham and sliced tomato, sprinkle with 60 g of grated cheese, and top with pieces of toast cheese.

Final bake: Return to the oven for another 10 minutes until the cheese melts completely.

Bon appétit!

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