EatSmarter exclusive recipe

Zucchini Pizza with Mozzarellaand Lemon

Zucchini Pizza with Mozzarella - Zucchini Pizza with Mozzarella - A light, vegetarian pizza with a hint of lemon
Zucchini Pizza with Mozzarella - A light, vegetarian pizza with a hint of lemon


Calories:370 kcal
Preparation:30 min
Ready in:80 min
1 serving contains (Percentage of daily recommendation)
Calories370 kcal(19%)
Protein13 g(26%)
Fat17 g(21%)
Carbohydrates40 g(15%)
Added Sugar2 g(2%)
Roughage5 g(17%)

Recipe development: EAT SMARTER


For <none>

1small Lemon
2Zucchini (about 250 grams)
5 tablespoonsOlive oil
2Garlic clove
5 sprigsMarjoram and more to garnish
8rounds Pizza dough each about 15 cm
Pastry flour
9 ouncesFresh mozzarella

Kitchen Utensils

1 Baking sheet, 1 Bowl, 1 Tablespoon, 1 Fine grater, 1 Box grater, 1 Rolling pin, 1 Kitchen towel, 1 Citrus juicer, 1 Cutting board


Display mode:
1 Rinse lemon in hot water, wipe dry and finely zest. Juice lemon.
2 Rinse zucchini and coarsely grate on the large holes of a box grater. Sprinkle with salt and let stand for 10 minutes.
3 Transfer zucchini to a towel and squeeze out excess liquid, discarding the liquid. In a bowl, combine grated zucchini with lemon zest, 2 tablespoons olive oil and 1-2 tablespoons lemon juice. Season with pepper.
4 Peel and chop garlic. Rinse marjoram, remove leaves from stems and chop leaves. In a small bowl, mix garlic and marjoram with the remaining olive oil.
5 Divide pizza dough into eight pieces. On a floured work surface, roll out pieces into rounds, each 1 cm (approximately 3/8-inch) thick. If using store-bought dough, prepare according to package instructions.
6 Transfer 4 dough rounds to a floured baking sheet. Sprinkle each with about 1 tablespoon marjoram and garlic oil.
7 Divide zucchini over the pizzas.
8 Drain mozzarella, cut into small pieces and layer on top of the zucchini. Place baking sheet on the lowest level of a preheated oven at 230°C (fan 200°C, gas mark 3-4) (approximately 450°F/convection 400°F). Bake 20-25 minutes. (Bake in two batches, if necessary). Sprinkle with a pinch of marjoram before serving.


This recipe hasn't received any comments yet.

Leave a Comment