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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>

2small Lemon
4Zucchini (about 250 grams)
10 tablespoonsOlive oil
4Garlic clove
10 sprigsMarjoram and more to garnish
16rounds Pizza dough each about 15 cm
Pastry flour
18 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


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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.


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