Imagine a culinary masterpiece: tender, foolproof pizza dough generously piled with a vibrant zucchini and tangy cheese mixture, baked until golden and bubbling. This isn’t just a meal; it’s the quintessential taste of summer, a must-have staple for your warm-weather gatherings!
Allow me to introduce you to my latest culinary obsession – a recipe that has truly earned its place as a “rockstar” in my kitchen, especially after all your incredible support this past week. We’re talking about pizza, but not just any pizza. This is a celebration of seasonal bounty, featuring a magnificent topping of delicate, shredded zucchini and a blend of savory cheeses, all baked to a sublime golden perfection.
This cheesy zucchini pizza is nothing short of amazing. It has graced our dinner table three times in the last couple of weeks, and I can confidently say the recipe is remarkably easy, even for a bustling weeknight. The secret? Employing my beloved Quick and Easy Foolproof Pizza Dough and getting a head start on draining the zucchini even before you begin the dough preparation. Master the art of multitasking, and you’ll find it both enjoyable and a true sanity-saver!
More than anything, I am absolutely delighted to add another fantastic zucchini recipe to my repertoire. As the summer season gently begins to fade, I find myself clinging desperately to every last vestige of fresh zucchini. While I only tend to a single zucchini plant, the sheer joy of discovering a new, hidden gem beneath its vast, leafy canopy, even as the growing season winds down, never diminishes.
Our cherished zucchini plant is so extraordinarily prolific that, even after my five children and I have thoroughly explored its shadowy depths, we’ve sometimes missed a zucchini, only to find it a few days later, miraculously transformed to the size of my four-year-old! It’s a testament to the abundance this humble vegetable offers.
Speaking of gardening, I believe I’ve mentioned my modest square-foot garden plan before. This year marks my first foray into this method, and coincidentally, it’s also the first time I’ve experienced such a genuinely successful harvest. I attribute this success to its compact and manageable size, and perhaps a touch to its aesthetic appeal. I cultivate four 4×8-foot garden boxes, and the sheer volume of vegetables they’ve produced this year is astonishing! I once claimed to despise gardening, but this season has undeniably proven me wrong.
My garden is bursting with butternut squash vines, an overwhelming bounty of basil, and cherry tomatoes in quantities sufficient to feed a small army (or, more realistically, just me, as I devour them like candy). A significant advantage is the absence of weeds (so far!) and its concentrated layout, which means I don’t have to trek across vast stretches or through a jungle of plants to gather my harvest. Either way, I’m already meticulously planning next year’s garden, and I think it’s safe to say I’ve officially joined the ranks of garden enthusiasts – perhaps even a dedicated square-foot gardening devotee.
So, if you find yourself with an abundance of zucchini, whether from your flourishing garden or a recent trip to the grocery store, this “Piled High Zucchini and Cheese Topped Pizza” should undoubtedly be your next culinary project. (And if you don’t, feel free to reach out – I have plenty to share!). This cheesy zucchini pizza offers a unique and absolutely delectable flavor profile, quickly becoming a new household favorite. What I particularly adore is its incredible adaptability – feel free to experiment with any cheese you prefer and witness the delightful outcome! There’s no need to adhere to fussy, rigid requirements here. Embrace a little culinary experimentation, trust your instincts, utilize those cheeses lingering in your fridge, and simply enjoy the process.
On a related note, since the task of squeezing water out of zucchini ranks among my least favorite chores in the history of ever, it’s worth mentioning my preferred method (if I must tackle the job!). I find using a nut milk bag or a potato ricer makes the process almost bearable. For this particular recipe, it is absolutely crucial to extract every last drop of water from the zucchini to ensure the best possible result. Soggy pizza is an absolute no-go! I’m here to offer solidarity if you need to vent about the arduous task of wringing out zucchini – we can conquer this culinary challenge together.
The reward for your efforts is a truly exceptional pizza that celebrates the fresh flavors of summer. This recipe transforms a common garden vegetable into something extraordinary, proving that simple ingredients, when handled with a little care, can yield incredible results. Whether you’re a seasoned chef or a beginner in the kitchen, this zucchini pizza offers a satisfying and flavorful experience that’s perfect for family dinners, casual entertaining, or simply enjoying the seasonal bounty.
Piled High Zucchini and Cheese Topped Pizza
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Ingredients
- 1 recipe Quick and Easy Foolproof Pizza Dough
- 2 to 2 ½ pounds zucchini (about 7 to 8 cups shredded)
- 1 to 1 ½ teaspoons coarse kosher salt (see note below)
- 2 cups (227 g) freshly grated cheese (your preferred blend, see note)
- ¼ to ½ cup freshly grated Parmesan cheese
Instructions
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Prepare your oven: Place a baking stone or an overturned baking sheet on a center rack in your oven. Preheat the oven to a hot 450 degrees F (232°C).
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Prepare the pan: Lightly grease a large, rimmed baking sheet (approximately 12×18-inches) with nonstick cooking spray, or line it with parchment paper and then lightly grease the parchment paper.
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Shred the zucchini: Grate the zucchini using the large holes of a box grater or with a food processor. Place the shredded zucchini into a colander set over a sink or a large bowl.
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Salt and drain the zucchini: Sprinkle the coarse kosher salt evenly over the shredded zucchini and toss gently to combine. Allow the zucchini to sit for 20-30 minutes (or up to a couple of hours); you will notice it wilting slightly and releasing a significant amount of liquid. This crucial step prevents soggy pizza!
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Wring out excess water: Working in batches, firmly wring out the zucchini to remove as much excess water as possible. You can use a thin kitchen towel, a potato ricer, a nut milk bag (my preferred method for efficiency), or even your hands (though I find this less effective for thorough drying). The goal is for the zucchini to be very dry and clump together. You’ll likely end up with about 4 cups of zucchini after this process (don’t worry if it’s slightly more or less, as long as it’s dry!).
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Combine zucchini and cheese: Place the thoroughly dried zucchini in a bowl, breaking up any clumps with your fingers. Add the shredded cheese (reserving the Parmesan for later) and toss everything together until well combined.
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Shape the dough: Press your prepared pizza dough onto the greased baking sheet, forming a rectangle that more or less fills the pan. It doesn’t need to be perfectly exact or overly artistic. Just do your best to achieve an even thickness throughout, avoiding overly thin or thick spots.
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Add the topping: Evenly spread the zucchini and cheese mixture over the pizza dough, leaving a thin border around the edges for the crust. Finally, sprinkle the reserved Parmesan cheese over the top.
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Bake to perfection: Bake the pizza directly on the pan, placed on top of your preheated baking stone or overturned baking sheet, for 20-25 minutes. The pizza dough should be beautifully golden, and the topping should be bubbly and lightly golden brown. For an extra crispy and caramelized topping, you may preheat your broiler and broil for just a few minutes until the zucchini topping sizzles, if desired. Watch carefully to prevent burning!
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Serve: Carefully remove the pizza from the oven. If you like, sprinkle with a pinch of extra salt and freshly cracked black pepper. Slice and serve warm to enjoy this delightful summer treat!
Notes
Salt and Cheese Balance: The exact amount of salt needed for this recipe will depend significantly on the type of cheese you choose to use. For instance, when I prepared this with a Monterey Jack and sharp cheddar blend, I found myself needing about 1 1/2 teaspoons of salt in total to achieve perfect seasoning. However, with a Gruyere and cheddar blend, just 1 teaspoon of salt was ideal. It’s all about balance – taste your cheese first. If it has a naturally salty bite, opt for the lesser amount of salt. If it’s creamier and somewhat milder, you’ll likely need a bit more. Remember, you can always adjust the seasoning at the end by sprinkling the top with a little extra salt and pepper – it’s absolutely delicious! While the type of cheese is adaptable, I highly recommend using a sharper-tasting cheese for at least half of your chosen blend to enhance the flavor profile.
The Importance of Salting Zucchini: I understand that the step of salting the zucchini might seem a little extra or “fussy,” but it truly makes an immense difference in achieving extra-dry zucchini. I once skipped this step, and it was incredibly challenging, if not nearly impossible, to squeeze enough water out of the zucchini, despite my usual knack for wringing things out. Salting it beforehand aids in drawing out moisture, making the squeezing process much easier and more effective. That being said, if you’re in a hurry and want to speed things up, you can skip this step. Just be sure to add adequate salt directly to your zucchini and cheese mixture, or your pizza might end up being a bit bland.
Doubling the Recipe: This recipe is so good, I usually double it. The leftovers are simply fantastic and make for a wonderful next-day meal!
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Recipe Source: This irresistible cheesy zucchini pizza has been thoughtfully adapted from Deb at Smitten Kitchen, originally inspired by Jim Lahey’s method. The journey to this recipe began when Liz, a loyal reader and frequent commenter, enthusiastically emailed me, insisting I had to try it! I’ve incorporated my quick and easy pizza dough for a wonderfully thicker crust, adjusted the oven temperature (as 500 degrees Fahrenheit proved a bit too intense for my precious pizzas, leading to unnecessary charring), and made a few other minor tweaks and suggestions to perfect this summer staple.