Zucchini pizza in the oven with cheese. Awesome zucchini pizza

• spaghetti - 200 g;
• zucchini flowers - 10 pcs.;
• Parmesan cheese - 20 g;
• vegetable oil - 20 ml.

For the sauce:

• basil - 1 bunch;
• pine nuts - 20 g;
• olive oil - 50 ml;
• salt to taste;
• Parmesan cheese - 20 g;
• garlic - 1 clove;
• balsamic vinegar - a few drops;
• sugar - a pinch;

Boil the spaghetti as directed on the package. For zucchini flowers, remove the leaves along the edge of the bud and the pistil, rinse lightly with water and dry gently with a paper towel.

For the pesto sauce, puree the basil leaves, pine nuts, Parmesan and garlic in a blender. Pour in olive oil, balsamic vinegar, salt, sugar, mix everything.

Heat vegetable oil in a frying pan and fry the zucchini flowers in it. Fry over medium heat for 1 minute. Add spaghetti and pesto sauce, mix gently. Divide among plates and sprinkle with Parmesan cheese.

Zucchini pizza with chicken and cheese in the oven

Ingredients:

• 2-3 zucchini without large seeds;
• 150 g chicken breast fillet;
• 250 g cheese;
• 1 egg;
• 1 medium tomato;
• parsley;
• salt, ground black pepper, curry;
• sunflower oil.

Cooking time – 25 minutes.

Calorie content per 100 grams – 121 kcal.

Cooking steps:

1. Wash and dry all vegetable ingredients and parsley. Peel the zucchini;
2. Let the chicken fillet cook, pre-salt the water and add seasonings;
3. Preheat the oven to 180 degrees. While the oven is heating, coarsely grate the zucchini, squeeze well, chop the parsley branches, mix everything with the egg, salt, pepper;
4. Transfer the mixture onto a baking sheet greased with sunflower oil;
5. Cut the cooled fillet into small pieces and place on a layer of zucchini;
6. Grate the cheese, cut the tomatoes and parsley into slices;
7. First spread the cheese on the chicken, then the tomatoes, sprinkle with parsley. You can decorate with whole leaves to create a “flower meadow” of tomatoes and herbs;
8. Bake in the oven for about 15 minutes (until the cheese is slightly browned);
9. Cool the finished pizza a little, then cut it and transfer it to a dish or serving plates.

Warm salad with stuffed zucchini flowers

For 2 servings:

• zucchini flowers - 10 pcs.;
• Adyghe cheese - 50 g;
• egg - 1 pc.;
• starch - 1 tbsp. l.;
• milk - 100 ml;
• salt - 1/2 tsp.
• vegetable oil - 30 ml;
• red onion - 1 pc.;
• Cherry tomatoes - 14 pcs.

For refueling:

• vegetable oil - 20 ml;
• balsamic vinegar - a couple of drops;
• Dijon mustard - 1 tsp;
• sugar, salt to taste.

For zucchini flowers, remove the leaves along the edge of the bud and the pistil, rinse lightly with water and dry gently with a paper towel. Cut the Adyghe cheese into small bars and stuff the buds with them. Prepare a light batter: mix egg, milk, salt and starch until smooth. Heat vegetable oil in a frying pan, dip the flowers and cheese in the batter and fry for 30 seconds on each side. In the same pan, fry cherry tomatoes along with coarsely chopped onion. Mix all dressing ingredients. Arrange the vegetables on plates, place the fried flowers on top and pour over the dressing.

Zucchini pizza with ham and olives in the oven

Ingredients:

• 2 young zucchini;
• 250 g ham;
• 200 g pitted olives;
• 200 g cheese;
• salt, ground black pepper;
• sunflower oil;
• basil (dried or fresh).

Cooking time – 30 minutes.

Calorie content per 100 grams – 143 kcal.

Cooking steps:

1. Wash the basil and zucchini. Peel the zucchini and cut lengthwise into slices about 10 mm thick. Pepper and salt them on both sides;
2. Grease a baking sheet with oil and place the zucchini slices on it. Start preheating the oven, the final temperature should not exceed 180 degrees;
3. Cut the ham into thin slices (you can ask them to cut it in the store) or grate it coarsely and place it on the zucchini;
4. Grate the cheese coarsely, chop the basil, if using fresh herbs, cut the olives into rings;
5. Sprinkle the zucchini with ham with cheese and herbs, decorate with an even pattern of olives;
6. Bake in the oven for about 10 minutes (until the cheese is browned);
7. The finished pizza can be taken out immediately, placed on portioned plates or a shared dish. Can be served at any temperature.

Video

Calories: Not specified

Cooking time:
Not specified
Zucchini pizza is a wonderful dish that is easy to bake in the oven. If you don’t believe me, try cooking it with me, using this recipe with photos as a basis, and see for yourself. The dough is prepared in no time, the filling is simple and at the same time incredibly tasty. For any weekend, zucchini pizza is perfect, and your family will be delighted with what they see. I would like to note that zucchini dough is no worse. But zucchini dough will be even more original and tastier. An interesting combination of zucchini dough and delicious filling will make this dish tasty, nutritious and unique.

- 300 grams of zucchini, - 150 grams of flour, - 2 tomatoes, - 1 onion, - 1 chicken egg, - 70 grams of cheese, - 1 teaspoon. l. baking powder, - salt to taste, - 200 grams of sausage, - 50 grams of mayonnaise.

Recipe with photos step by step:

Grate the zucchini to make a dough. We use the large side of the grater. It is better to buy young or medium-ripe zucchini so that there are no large seeds inside. Beat in one chicken egg. Do not add too many eggs as the dough will be too runny. Also, don’t forget to add salt to the dough. Pour flour and baking powder into the dough. The baking powder will slightly lift the dough and during baking it will not be so flat. Add flour one spoon at a time and stir so that there are no lumps. Knead the dough so that it is like pancakes, only thicker. So that the dough does not quickly drain from the spoon. Pour the dough into the mold. I line the bottom with good baking paper and nothing sticks to it. Cut the pizza filling: fresh tomatoes into slices, sausage into cubes and onion into thin half rings. Place the filling on the zucchini dough: first the sausage, then the onion, and tomato slices on top. Pour mayonnaise over the pizza. A thin layer of mayonnaise will highlight the taste of pizza and zucchini. Sprinkle the pizza with a layer of grated cheese. Place the prepared pizza into the preheated oven. Bake the zucchini pizza at 200° for 25-30 minutes. The zucchini pizza will be browned and cooked through. Take the slightly cooled pizza out of the mold, sprinkle it on top and decorate with herbs. Serve to the table. Everyone will want to eat a wonderful and delicious slice of zucchini pizza. Bon Appetite! See our other recipes,

I offer you a very simple and quick recipe for making incredibly delicious zucchini pizza. It is very easy to prepare and even a teenager can handle it; it always turns out very appetizing, tender, and aromatic. Zucchini pizza is the perfect dinner option for me. It is so nutritious and pleasant that you can serve it with nothing else except vegetable salad. It is good both hot and cold; when it cools down, it becomes a little denser, but does not lose its tenderness. The best pizza comes from young summer zucchini, but autumn ones are also good for making it. Most of all, I liked its thin version, as it produces just the right balance of juiciness and tenderness. When I made it thicker and taller (I tried to increase the amount of ingredients), the pizza turned out tasty, but too juicy.

Diet recipe

Ingredients:

• 2 young zucchini;
• 3 cloves of garlic;
• 1 medium tomato;
• dill;
• 1 yellow bell pepper;
• 1 medium-sized carrot;
• 1 egg;
• 150 g cheese;
• salt, ground black pepper;
• sunflower oil.

Cooking time – 40 minutes.

Calorie content per 100 grams – 110 kcal.

Cooking steps:

1. Wash and peel all the vegetables (just wash the tomatoes), remove all the seeds from the bell pepper;
2. Coarsely grate the zucchini, squeeze out the juice, finely grate the carrots, chop the dill branches, a little more than half the pepper and garlic, mix it all with the egg, season;

3. Preheat the oven to 200 degrees, grease a baking sheet with sunflower oil, transfer the vegetable mixture onto it;
4. Grate the cheese coarsely, cut the pepper into small thin cubes, divide the dill into small sprigs;

5. Sprinkle vegetables with cheese and place any pattern of peppers and herbs on top.

6. Bake in the oven for about 20 minutes;
7. Remove the finished vegetable pizza with zucchini from the oven, let cool slightly, cut into portions and place on a platter or individual plates.

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Published on January 12, 2015 by Maria Khorolets Baking

It's hard to believe that such a beloved delicacy as Italian pizza was previously considered a common dish. Nowadays, some types of pizza cannot be called food for the poor, because today in many Italian restaurants you can find pizza with tiger shrimp, clams, mussels, red fish, blue cheese, premium salami and many other toppings. But the version of pizza that we want to offer you today is very simple, inexpensive, but no less piquant than pizzas prepared with even the most exquisite seafood. All we need are fresh vegetables and tender dough, and we are almost ready with the perfect vegetarian pizza.

Ingredients for vegetarian pizza with zucchini and cherry tomatoes.

For thin dough: Flour – 375 g Salt – 0.25 tsp. Vegetable oil – 3 tbsp. Water - how much dough will take For filling: Young zucchini - 1 pc. (small size) Cherry tomatoes – 200 g Tomato paste or ketchup – 6 tbsp. Cheese – 200 g Dried oregano and basil, ground black pepper, salt – to taste Marinade for zucchini: Soy sauce – 3 tbsp. Provençal herbs (dried) – 2 tsp. Vegetable oil – 1 tbsp. Fresh basil leaves, for serving

How to make vegetarian pizza with zucchini and cherry tomatoes.

1. Cut the young zucchini into thin slices without removing the peel. Place the sliced ​​zucchini slices into a separate bowl, pour in soy sauce, vegetable oil and add Provençal herbs, mix everything and leave them to marinate for about 10 minutes. 2. Meanwhile, let's prepare thin dough for our pizza. Add a quarter teaspoon of salt to the flour, pour in a little vegetable oil, mix everything and thoroughly grind the flour with the added ingredients. Next, gradually add water and knead the dough. As a result, it should turn out sticky, viscous and soft. Transfer the dough to a bowl, cover it on top with cling film and let it rest a little in a warm place. 3. Cut the cherry tomatoes in half. 4. Sprinkle the surface for rolling out the dough with flour, lightly roll the ball of dough in this flour. Next, roll out the dough with a rolling pin into a thin cake. Remove the oven rack from the oven, place parchment paper with thin dough on it, and grease it with tomato sauce or ketchup. We grate the cheese on a fine grater, sprinkle it on our dough, season the cheese layer a little with dried oregano and again sprinkle it with a thick layer of cheese. Evenly distribute our pickled zucchini and cherry tomato halves over the entire surface of the pizza. Season the pizza a little with salt, dried basil, and, if desired, black pepper. 5. Place the pizza in the oven, preheated to 220 degrees, and bake it for 10-15 minutes until the cheese is completely melted. 6. Be sure to serve the pizza hot, garnishing it with fresh basil leaves.

If you like such a simple, but very tasty and aromatic pizza made from vegetables, then we recommend that you also make pizza with eggplant.

Enjoy your meal!

Material belongs to the site Recipe author Maria Khorolets Recipe published 01/12/2015

Tags: Vegetarian Recipes

Zucchini pizza in a slow cooker

Ingredients:

• 1 zucchini;
• 1 small tomato;
• 1 yellow bell pepper;
• dill and parsley;
• 200 g chicken breast fillet;
• 150 g cheese;
• 1 egg;
• salt, ground black pepper;
• dried oregano and basil;
• sunflower oil.

Cooking time – 40 minutes.

Calorie content per 100 grams – 139 kcal.

Cooking steps:

1. Rinse the vegetables and dill with parsley. Peel the zucchini, remove all seeds from the pepper;
2. Grate the zucchini coarsely, squeeze out all the juice, chop the green branches, chop the bell pepper as finely as possible, add salt, season, mix with the egg and mix everything;
3. Grease the multicooker container with oil and place the vegetable mixture on it.
4. Finely chop the chicken breast fillet, add salt and season, place the meat on top of the vegetables;
5. Cut the remaining pepper into shapes, divide the dill and parsley into leaves;
6. Grate the cheese and sprinkle it over the meat and vegetables. Place a picture of peppers and herbs on top of the cheese (the simplest option is a flower meadow);
7. Place the container in the multicooker, set the “Baking” mode and wait until the end of cooking;
8. Cool the finished pizza and carefully remove it with a spatula, first dividing it into several pieces.

Cooking notes

Zucchini pizza is an excellent alternative to the usual high-calorie dish. Thanks to the substitution of just one ingredient, you can treat yourself to delicious golden brown pizza up to several times a week, using it as a main dish or a side dish. After all, in fact, it is almost a casserole of vegetables and meat. What could be more useful?

To avoid difficulties when preparing zucchini pizza, you need to adhere to several rules:

1. Use only young zucchini for the base of the dish, in which the seeds have not yet reached large sizes and have not hardened. Otherwise, it will take much longer to peel the vegetables, and pizza from zucchini slices will not work at all;
2. The grated zucchini needs to sit for a bit; you can add salt before doing this. This is necessary so that the juice, which the vegetable is rich in, stands out as much as possible. Otherwise, the pizza may fall apart when it’s ready;
3. Zucchini goes well with all the usual vegetables: onions, carrots, garlic, peppers, tomatoes. They also complement them well with parsley and dill. Thanks to this combination of products, zucchini pizza is not only low-calorie, but also very economical;
4. To add satiety to the dish, you can use not sausages, ham or chicken as a meat additive, but other types of meat: turkey, pork;
5. To speed up the cooking process, all vegetables except zucchini can be sautéed in two or three tablespoons. It is important to drain the oil well after this procedure (you can use a colander or through a sieve);
6. Pizza based on pureed zucchini should always be cooled before slicing and placing in a dish, otherwise it may crumble.

Another big advantage of zucchini pizza is the speed of preparation. Even with meat, it takes about half an hour to cook, which is important when guests are on the doorstep. If you eat boiled meat or sausages, the time is reduced to 10-15 minutes, which is good news.

Cost-effectiveness, low-calorie content, speed of cooking, non-triviality, and the benefits of meat and vegetables are what will encourage every housewife to prepare zucchini pizza at least several times a month.

Zucchini pizza

There is an opinion that the less flour in the pizza dough, the tastier and more tender the crust will be. Zucchini in this sense is a rather complex product, since a lot of juice is released from them. An excellent solution to this problem can be the use of zucchini pulp, which remains after squeezing the juice in a juicer.

This is interesting! A very interesting taste is obtained if you use zucchini pulp together with cucumber and herb pulp.

The proportions of the products in this recipe are as follows:

• 2 cups zucchini pulp;
• 2 eggs;
• 3-4 tbsp. spoons of flour;
• 0.5 tsp salt;
• ground black pepper to taste.

The cake is mixed with the egg, flour and spices are added.
Mix everything thoroughly and place it on a heated frying pan greased with sunflower (or other vegetable) oil. The dough should be evenly leveled with a spoon so that there are no obvious differences in the thickness of the layer. The pizza crust is baked under the lid for about 7-10 minutes, opening the lid slightly from time to time - this will allow excess moisture to evaporate. A frying pan about 25 cm in diameter is well suited for the amount of dough received - this way the dough will not be too thick.

Once the dough has set, you can put the filling on top. There is complete scope for imagination here. To maintain the diet of the pizza, you can use a vegetable set. The first layer is laid out onion cut into half rings, mixed with pieces of butter. All this is salted and peppered to taste.

Then lay out the tomatoes, sprinkle them with salt and sugar, you can add a little dried oregano. Sugar will smooth out the tomato sourness and enrich their taste. Sprinkle chopped garlic on top.

The final chord, as always, is grated cheese. After this, the pizza is covered with a lid and baked over low heat until fully cooked - about a quarter of an hour. Cool the dish in the pan; you can only remove the cooled pizza from it - this will reduce the risk of the crust breaking. It is cut into portions, decorated with herbs and served.

Advice! This recipe uses quite a bit of flour, so there is a risk that the pizza slices won't hold up very well. To be on the safe side, you can add a little more flour to the dough.

If the caloric content of the dish is not in the first place, you can safely add boiled meat, sausage, sausages, pickled mushrooms and other favorite ingredients to the filling, each time getting a new tasty and healthy pizza.

When summer is in full swing and store shelves are filled with inexpensive seasonal vegetables, it would be a shame not to take advantage of the opportunity to enjoy their flavors in a variety of interpretations. Zucchini is a truly universal fruit, because it is perfect for both salty and spicy, as well as sweet dishes. The most popular appetizer made from it is zucchini pancakes, but if you are already quite tired of them, there is a worthy replacement for your favorite dish, zucchini pizza, which can be cooked with vegetable or meat filling in the oven, slow cooker or in a frying pan.