Sheet pan zucchini pizza bake is a good-for-you version of pizza with layers of zucchini and tomatoes, mounds of marinara and creamy ricotta, all held together with a gooey, melty layer of mozzarella. Who needs dough, anyway?
Even though Southern food is most often equated with comfort food and soul food, we know that all regional cuisines have their forms of comfort food and that we all share the same feelings of comfort that come from making and sharing meals.The love and care that we put into cooking for our families and the time spent sharing meals together. This recipe makes that possible while also feeling good about making healthy choices.–Natasha Newton
Sheet Pan Zucchini Pizza Bake
- 2 medium (21 oz) zucchini* sliced 1/4-inch (6-mm) thick
- 2 tablespoons avocado or olive oil
- 1/4 teaspoon garlic salt
- 1/2 cup store-bought or homemade marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese preferably full fat
- 1/2 cup (2 oz) pepperoni slices
- In a medium bowl, toss the zucchini slices in the oil until evenly coated. Arrange slices, slightly overlapping, in a single layer on the prepared baking sheet so that it's completely covered. Sprinkle with the garlic salt. Bake until tender and brown around the edges, 25 to 30 minutes. Remove from the oven and turn the oven to broil.
- Top zucchini with marinara, mozzarella, spoonfuls of ricotta, and pepperoni. Broil until toppings start to brown, about 3 minutes. Watch closely so as not to let it burn.
- Serve immediately.
☞TESTER TIP: Use a pizza slicer to cut the finished dish into equal portions to make it easier to lift from the baking sheet.
*Can I use other types of summer squash instead of zucchini?We’ll caution you not to switch out the entire amount of squash here. We didn’t test it that way so we don’t have an absolute answer for you. However, we have it on good authority that you can swap out some of the zucchini and add additional slices of a different squash to the base of your sheet pan bake. One of our intrepid testers, Linda Pacchiano, added yellow squash to hers and thought it was not only colorful, but tasty as heck too.
Recipe Testers' Reviews
We all need a break from the yearly slog of zucchini bread, butter, and pasta every summer, and this recipe for sheet pan zucchini pizza bake helps break the mold for an easy weeknight solution that's bound to please everyone at the table. With a roast, top, and broil method, it's easy enough kids could help out and offers tons of ideas for variation: different cheeses, leftover crumbled Italian sausage, or even replacing the marinara with white sauce or pesto. I know I've already been asked to remake it this week. I finished it off with a sprinkling of dried oregano, which is what I like to top my regular pizza with.
That said, I think some steps could be made to improve upon it. I found 1/4" slices of zucchini needed 40 minutes to lightly brown around the edges. While I'm fine roasting the 40 minutes, some people will likely want to slice thinner slices or raise the oven temperature/use convection to accelerate the process.
Additionally, while you can go through all the effort in the world styling it on the baking sheet, it looks like a HOT mess when you try to transfer it off the platter. A delicious hot mess, but still a mess. Carve out quadrants with a knife first before you try to remove it with a spatula.
This sheet pan zucchini pizza bake is a delicious, cheesy, low-carb dish. It was easy to make with store-bought marinara sauce and pre-shredded mozzarella cheese. If you don’t have avocado oil, olive oil works just as well. The zucchini needs to be crowded in the pan a little because they will shrink after baking.
Before using pepperoni, I like to put it in the microwave on a plate with paper towels for 30 seconds to a minute to get out the excess grease. This was really good with fresh basil sprinkled on top after broiling.
Originally published August 12, 2021