Zucchini Pizza without Crust

Ingredients

• 2 medium pieces Zucchini (grated using the large side of a grater, well pressed to remove the juice)
• 50 g Grated Parmesan (or Gruyère as preferred)
• 1 teaspoon Sweet paprika (or paprika powder)
• 0.5 teaspoon Garlic powder (or fresh minced garlic)
• 2 tablespoons Olive oil (for pan cooking)
• 150 g Cow mozzarella (grated or sliced, melts well)
• 100 g Tomato sauce (prepared or canned, without chunks)
• 0.5 teaspoon Dried oregano (for the final topping)
• 0.5 teaspoon Dried thyme (for the final topping)

Instructions

1. Grate the zucchini

   Use the large side of a grater to grate the zucchini into thin strips.

   Time: PT5M

2. Drain the zucchini

   Place the grated zucchini in a clean kitchen towel and press firmly to extract as much juice as possible.

   Time: PT3M

3. Mix the seasonings

   In a large bowl, combine the drained zucchini with the Parmesan, paprika, and garlic powder.

   Time: PT2M

4. Heat the pan

   Pour the olive oil into the pan and heat over medium heat until it shimmers slightly.

   Time: PT2M

   Temperature: medium

5. Form the first layer

   Place half of the zucchini mixture in the pan, flatten into a round disc. Sprinkle with mozzarella, then cover with the remaining zucchini mixture.

   Time: PT5M

   Temperature: medium

6. Cook the first side

   Cook until the edges are golden, check with a spatula.

   Time: PT5M

   Temperature: medium

7. Flip the patty

   Place a flat plate over the pan, quickly flip the patty, then return it to the pan to cook the other side.

   Time: PT5M

   Temperature: medium

8. Transfer to the tray

   Gently slide the cooked patty onto a baking sheet lined with parchment paper.

   Time: PT2M

9. Top the pizza

   Spread the tomato sauce leaving a 1 cm border, add mozzarella pieces and sprinkle with oregano and thyme.

   Time: PT3M

10. Bake

    Place the tray in a preheated oven at 180°C for about 15 minutes, until the cheese is melted and lightly golden.

    Time: PT15M

    Temperature: 180°C

11. Rest and serve

    Remove the pizza from the oven, let rest for 2 minutes, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Zucchini: spaghetti squash
• Instead of Grated Parmesan: Pecorino
• Instead of Sweet paprika: sweet pepper
• Instead of Garlic powder: fresh garlic
• Instead of Olive oil: sunflower oil
• Instead of Cow mozzarella: raclette cheese
• Instead of Tomato sauce: passata
• Instead of Dried oregano: dried basil
• Instead of Dried thyme: Herbes de Provence

Equipment Needed

• Coarse grater
• Clean kitchen towel or cheesecloth
• Non‑stick skillet (20‑25 cm)
• Silicone spatula
• Large flat plate (optional)
• Baking sheet
• Parchment paper
• Oven

Critical Steps — Do Not Skip

• Drain the zucchini until very dry
• Flip the patty without breaking it
• Bake until the cheese is lightly golden

Chef Tips from the Video

• Lightly dust the zucchini surface with rice flour before forming the patty for extra crunch.
• A drizzle of truffle oil added after cooking enhances the gourmet flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; the zucchini texture deteriorates.

Room temperature: Consume immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate and press the zucchini the day before, store it in the refrigerator in a clean towel.
• You can pre‑cook the base in the pan then reheat it in the oven just before serving.