It’s not the usual pizza, but as soon as you bring it to the table it ends up the same: it’s made with a quick batter and it comes out golden, tasty and super stringy

It’s not the usual pizza, but as soon as you bring it to the table it ends up the same: it’s made with a quick batter and it comes out golden, tasty and super stringy

This zucchini pizza is one of those clever recipes that seems like a cross between a rustic pizza , a soft focaccia , and a savory pie. There’s no kneading, no waiting for it to rise, and no fuss: you make a batter , add zucchini, cherry tomatoes, and cheese, and then the oven does the rest.

The great thing is that it’s soft on the inside, golden on top, and the cheese makes it flavorful and a little stringy. It’s perfect for cutting into squares, even for a quick dinner, a buffet, or a take-out lunch. Plus, the zucchini on top makes it feel fresher, so it doesn’t feel like a typical heavy pizza.

Zucchini pizza with a quick batter : it comes out soft, stringy and perfect for cutting into slices

Times

Preparation: 15 minutes
Resting time for courgettes: 5 minutes
Cooking time: 30-35 minutes
Total time: approximately 50-55 minutes

Portions

With these doses you get approximately 8 slices .

Nutritional values

The values ​​may change based on the type of milk , the semi-hard cheese chosen and the quantity of oil used.

Per 100 g approximately:
Calories: 155-170 kcal
Protein: 8-9 g
Carbohydrates: 10-12 g
Fat: 8-10 g

For one serving , approximately 1 slice:
Calories: 310-350 kcal
Protein: 16-18 g
Carbohydrates: 22-25 g
Fat: 17-20 g

If you want to lighten it, you can use semi-skimmed milk and reduce the cheese a little, although some of it is needed to add flavor and structure.

Ingredients

200 g of flour
1 courgette

500 ml of milk
300 g of grated semi-hard cheese
4 eggs
2-3 tablespoons of extra virgin olive oil
1 clove of garlic, grated
1 teaspoon instant yeast
Cherry tomatoes to taste
Salt to taste
Oregano to taste

You can use a cheese like scamorza , provola dolce , Emmental , or another cheese that melts easily. Using a cheese that’s too watery, however, risks making the dish more moist.

Preparation

1. Prepare the zucchini:
Wash the zucchini , dry it well, and cut it into thin slices. Place it in a bowl with grated garlic , salt , and oregano . Stir and let it rest for about 5 minutes , so it absorbs the flavor.

2. Prepare the batter:
Break the eggs into a bowl and beat them with a hand whisk. Add 250 ml of milk , a pinch of salt, then add the flour mixed with the baking powder . Mix well, trying to avoid lumps.

3. Complete the dough.
Add the remaining milk and continue mixing until the batter is fairly runny. Add the extra virgin olive oil and give it a final stir.

4. Pour into the pan.
Line a baking sheet with parchment paper . Sprinkle the bottom with some of the grated cheese , then pour the batter on top and level it with a spoon.

5. Add zucchini, cherry tomatoes, and cheese. Spread the zucchini slices , sliced ​​cherry tomatoes , and the remaining grated semi-hard cheese
over the surface . You can already tell it’s going to be very flavorful.

6. Bake Bake
in a preheated fan oven at 180°C for 30-35 minutes , until the surface becomes golden and the pizza is firm.

7. Slice and serve.
Let it cool for a few minutes, then cut it into slices . It’s more stringy when hot, but it’s also delicious warm.

This zucchini pizza is a practical, tasty, and easy recipe to make ahead of time. I like it because it tastes like pizza, but it’s made without the dough and takes the stress out of making it. The next day, if you have any leftovers, just reheat it for a few minutes and it’ll be soft and fragrant again.