Kitchen Konfidence logo

menu icon
subscribe
search icon
×

294 Dinner  |   Jump to Recipe

Zucchini Pizza Recipe

Happy Friday!!!

This post may contain affiliate links.

Zucchini Pizza Recipe

Today’s actually the first Friday of summer, so I’m celebrating with this Zucchini Pizza which is pretty much summer in pizza-form.  Half moons of salted zucchini are cooked atop a white pizza along with raw garlic, goat cheese and thin slices of fresh lemon.  The pizza is then finished with a scattering of chopped chives.  A riot of green and yellow, this Zucchini Pizza is light, bright and packed with flavor.  Pops of fresh lemon cut through the rich goat and mozzarella cheeses, while the al dente zucchini and flecks of chive add grassy, herbaceous notes.  Thin slices of garlic melt in with the mozzarella, infusing each bite of the pizza with a garlic flavor that’s definitely present, but not too overpowering.  Stop by the market on your way home from work tonight, grab all these ingredients and make this immediately!!  Continue reading for the recipe.

Zucchini Pizza Ingredients

The thought of putting whole lemon slices on a pizza may seem strange, but I promise you, it works.  Last year, I developed a hatch chile pizza recipe that had torn bits of fresh lime scattered on top, and the contrast of the rich, spicy toppings with the fresh, acidic lemon is really addicting.  It seems to refresh your palate as you eat, allowing you to consume even more pizza!  There’s a similar thing happening here with this Zucchini Pizza.  If you can, try to get an organic or farmer’s market lemon to ensure that it’s not covered in wax.

Salted Zucchini

In my last zucchini recipe, I mentioned several ways to punch up flavors of the typically bland zucchini.  Here, I’m using the salt and squeeze technique.  This method is simple, but does take about 30 minutes to complete (mainly inactive time).  Toss slices of zucchini with salt and grated garlic, then let sit in a strainer to drain.  After 30 minutes, squeeze the zucchini gently to release even more moisture.  To finish, pat the zucchini dry and it’s ready for use!  This method will ensure that the pizza doesn’t get soggy, while allowing the zucchini to soak up the flavors around it as it cooks.

Zucchini Pizza Recipe

Zucchini Pizza Recipe

Zucchini Pizza Recipe

by Brandon Matzek
Adapted from here.
4.22 from 64 votes
Print Recipe Pin Recipe
Servings 1 pizza

Ingredients
  

  • 1 zucchini (9 ounces), ends trimmed
  • 3 garlic cloves, 1 grated or minced, 2 thinly sliced
  • Kosher salt
  • Olive oil
  • 1 ball pizza dough
  • 8 ounces mozzarella cheese
  • 1/2 small lemon, halved, thinly sliced, seeds removed*
  • 4 ounces goat cheese, crumbled
  • 1 1/2 tablespoons thinly sliced chives

Instructions
 

  • Cut zucchini in half lengthwise, then cut each half into half moons. In a medium bowl, toss zucchini with 1 clove grated or minced garlic and 3/4 teaspoon kosher salt. Transfer zucchini to a mesh strainer and set over the bowl. Let drain for 30 minutes, tossing occasionally. Place zucchini in the middle of a double layer of paper towels. Bring the paper towels up around the zucchini, and gently squeeze to release excess moisture. Pat zucchini dry and set aside.
  • Preheat an oven to 500°F, and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray.
  • Stretch pizza dough into a round large enough to fit the pizza pan. Very lightly drizzle the dough with olive oil, using your hands to evenly spread the oil around. Sprinkle dough with a small pinch of kosher salt. Top pizza evenly with grated mozzarella cheese, then evenly scatter 2 thinly sliced garlic cloves, prepared zucchini, lemon pieces and goat cheese over top. Sprinkle the surface of the pizza with a little kosher salt and then lightly drizzle with olive oil.
  • Transfer pizza to the oven on the lowest rack and cook until the crust is golden brown (bottom and crust) and the cheese is nice and bubbly (9 - 11 minutes). Finish the pizza with a sprinkling of chives.

Notes

* The photos in this article show full slices of lemon on the pizza. This looks really pretty, but after further testing, I found it better to halve the lemon half, then thinly slice (making half moons). This allows for a more even distribution of lemon around the pizza.
Tried this recipe?Tag @brandiego on Instagram so I can check it out!

Here are some other pizza recipes on Kitchen Konfidence:

Brussels Sprout and Prosciutto Pizza Recipe

Brussels Sprout Proscuitto Pizza

Mushroom and Goat Cheese Pizza Recipe

Mushroom and Goat Cheese Pizza

Kimchi and Bacon Pizza Recipe

Kimchi and Bacon Pizza

Wild Ramp and Ricotta Pizza Recipe

Wild Ramp Pizza

Butternut Squash Pizza Recipe

Butternut Squash Pizza

294

More Dinner Recipes

Reader Interactions

Comments

  7. Alanna says

    I’m OBSESSED with this (and all of your) pizza! Lemon, goat cheese, garlic, chives… MMMM! Making a version tonight with my GF crust!

    Reply

  8. Kelly Ferrante says

    This was absolutely delicious. I was lazy and skipped step 1 completely and it still was awesome. The lemons make this!!

    Reply

  9. Laurie says

    I’m a little late to the Kitchen Konfidence party, but this week my CSA is filled with zucchini and I was desperate for recipes. I turned to Google and so pleased that I found this. The pizza is delicious, a truly perfect and simple meal for a summer evening.

    Reply

  10. Autumn says

    I fell in love with a zucchini pizza from a local restaurant and wanted to create it at home. Stumbled upon your recipe and made it this afternoon – it was better than the pizza place! Paired it with a Chilean Sauvignon Blanc. Absolutely delicious!! Thank you.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating