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A sheet pan covered with parchment paper, filled with layers of sliced zucchini, tomatoes, shredded mozzarella, piles of ricotta and marinara sauce.
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5 / 2 votes

Sheet Pan Zucchini Pizza Bake

Going keto doesn’t mean that you have to give up American traditional dishes—with a little creativity most of your favorite foods can be adapted. A base of sliced zucchini and tomatoes, topped with lots of melted cheese and marinara makes a suitable sub for pizza.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 353

Ingredients

  • 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 simple pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese, preferably full fat
  • 1/2 cup (2 oz) pepperoni slices
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

    ☞ TESTER TIP: Don’t leave any excess parchment hanging over the edge of the baking sheet as it may burn during broiling.

  • 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.

Notes

*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.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 3g | Protein: 17g | Fat: 30g | Saturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1028mg | Fiber: 1g | Sugar: 2g