Guilt Free Zucchini Pizzas

Who doesn’t like pizza?  That cheesy goodness!  Well, with this recipe you won’t have to miss out.  My weekends are usually packed with activity and time with the family.  Cooking in the kitchen with my kids is my ideal weekend adventure.  I want to pass on my love for food….I mean cooking haha.  I don’t want my kids to grow up not knowing how to prepare a meal for themselves.  forced to enjoy the food that is given to them.  There is so much more to life when you can create things yourself.  Experiment, taste, try and sometimes epically fail.  Lucky for you, my family is always the test subjects before I pass my recipes and techniques on to you.  When cooking, it isn’t as much about the recipe and the ingredients as it is the method of preparation at times.  Baking is a whole different animal that requires an art of precision and exactness that is not required in cooking.  I separate the two because, in my mind, they are two totally different animals.

Well, without keeping you any longer, lets get started on preparing our pizzas!


Here is what you will need:

Zucchini (I realize it is hard, unless you grow it yourself, to obtain a zucchini as round as the one I used, but if you don’t have one, buy one as large as you can find and make a boat out of it by cutting it in half length-ways.

Pepperoni ( I prefer to purchase the mini pepperoni because they look so cute! I couldn’t find them for this recipe so I just used the traditional size.) Use turkey pepperoni if you want a little less guilt.

Pasta sauce of some kind.  If you are feeling extra creative you can make a sauce similar to the one I made called rajska omacka (pronounced rice-ka o-mach-ka in Czech).  Maybe someday I will get around to writing down my recipe to share with you.  This tomato based sauce is perfect on zucchini!

Cheese!  I used an Italian blend

All amounts used with be based on the size of your zucchini.  for each pizza I used three pepperoni slices, a teaspoon of sauce and 1 Tablespoon cheese.  These zucchini rounds were aprox. 2 1/2 inches in diameter and 2 centimeters in thickness.

First, sear your zucchini in a pan to create a crust.  After, place them on a pan and spread the sauce over the zucchini’s surface.  Put half of your cheese over the sauce and cover with your pepperoni.  Dust the top of the pepperoni with the remaining cheese to hold it all in place.  Don’t use too much cheese or sauce.  Doing so will cause the Zucchini to become soggy or the toppings to slip right off when eating.  Make the dish a few times and decide what works best.  Place pan under a broiler to crisp the cheese on top.  This takes no more them 5 minutes in my oven.  If you decided not to sear the zucchini first, you will need to cook the zucchini at 350 for 10-15 minutes until the cheese is melted and golden brown on top.