Zucchini pizza from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 38) by Jenny Rosenstrach

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on August 07, 2024

    My husband and I enjoyed this pizza. It is a creative use of zucchini which is nice this time of year. While I liked it and would make again if I have garden zucchini I need to use, I probably wouldn't buy zucchini to make it. I used my favorite pizza dough recipe instead of store bought. I added some lemon juice, salt and pepper to my ricotta and topped with basil instead of mint as that is what I had. It does need the ricotta topping as it would be a little boring without it.

  • lholtzman on April 18, 2024

    I’ve made this multiple times and I prefer using shredded mozzarella. Also, if using store bought dough, make sure you bring it to room temperature. I find it incredibly difficult to work with otherwise.

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