Best 5 Zucchini Pizza With Basil Mint Pesto Recipes

Zucchini pizza with basil mint pesto is a delicious and unique dish that combines the flavors of zucchini, basil, mint, and pesto into one delightful meal. This recipe is perfect for those looking for a healthier alternative to traditional pizza, as it uses zucchini as the crust and is loaded with nutritious vegetables. The combination of flavors and textures in this dish creates a truly memorable experience that will leave you craving more. With a few simple ingredients and a little bit of time, you can have this flavorful and healthy pizza ready to enjoy in no time.

Let's cook with our recipes!

ZUCCHINI WITH WALNUT PESTO

Zucchini with Walnut Pesto image

Provided by Molly Yeh

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Extra-virgin olive oil, for the skillet
2 medium zucchini, cut into 1/2-inch slices
Kosher salt and freshly ground black pepper
1/2 cup toasted walnuts, plus more for topping
1/2 cup fresh basil, plus more for garnish
1/2 cup fresh mint
1/2 cup freshly grated Parmesan, plus more for garnish
1 tablespoon red wine vinegar
Pinch of crushed red pepper, plus more for garnish

Steps:

Heat a layer of olive oil in a skillet over medium high. When the oil begins to shimmer, add the zucchini in an even layer, avoiding overlapping in the skillet (you may need to cook in batches to avoid overcrowding!). Season with salt and pepper. When the zucchini begins to brown on the bottom, about 5 minutes, flip over and allow to brown on the other side, about 4 minutes more. Remove from the skillet to the serving plate.
Meanwhile, make the pesto. Add the walnuts, basil, mint, Parmesan, vinegar and a pinch of crushed red pepper to the carafe of a food processor. Pulse until the ingredients are combined but still chunky. Taste and season with salt and pepper as needed.
Drizzle the pesto on top of the zucchini. Top with additional Parmesan, fresh basil and crushed red pepper flakes and serve!

ZUCCHINI PIZZA CRUST WITH LEMONY PEA PESTO

Zucchini Pizza Crust With Lemony Pea Pesto image

Zucchini is a surprisingly chameleon-like vegetable-I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts. This recipe pays homage to a cauliflower crust, which is one of my most popular recipes from the blog. Both of these recipe components, the crust and pea pesto, can be enjoyed on their own, yet when combined, it's evident they're meant to be enjoyed together.

Provided by McKel Hill

Yield Serves 4

Number Of Ingredients 22

Ingredients

1 (10-ounce) bag frozen peas
2 tablespoons pine nuts, toasted
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons filtered water
2 tablespoons hemp seeds
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
Pinch of sea salt
Freshly ground black pepper
3 cups finely grated zucchini
1-2 teaspoons sea salt
1/2 cup almond flour
2 tablespoons brown rice flour
2 eggs, beaten
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Freshly ground black pepper
Olive oil, for drizzling
Garnishes: arugula, grated fresh lemon zest, fresh lemon juice, and freshly ground black pepper

Steps:

Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving until soft. In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt, and pepper to taste and pulse until the mixture is well combined and thick. Adjust seasonings to taste. Store in an airtight glass container in the refrigerator for up to 1 week.
Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed. Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.
Transfer the zucchini from the strainer to a nut-milk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid. Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste. Stir to combine well.
Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack. Preheat the oven to 500ºF. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick.
Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.
Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm. Remove from the oven. Top with garnishes, if desired, and serve immediately.

ZUCCHINI PIZZA

Zucchini Pizza image

Everyone enjoys the flavor of this delicious and different way to serve zucchini. It is a healthy, quick meal to prepare and a change from what we know as pizza. I serve it quite often to my guests and they can never guess what the "secret ingredient" is!

Provided by Taste of Home

Categories Appetizers Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

3 cups shredded zucchini
3 large eggs, well beaten
1/3 cup all-purpose flour
1-1/2 teaspoons dried oregano, divided
1 teaspoon dried basil, divided
1/4 teaspoon salt
1 cup sliced ripe olives
2/3 cup sliced green onions with tops
1/2 cup chopped green pepper
2 cups shredded part-skim mozzarella cheese
2 to 3 medium tomatoes, peeled and thinly sliced

Steps:

Press excess liquid from zucchini and place in a bowl. Add eggs, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and salt; mix well. Spread evenly over the bottom of a greased 13-in. x 9-in. baking dish. , Bake at 450° for 8-10 minutes. Remove from oven and cool on a wire rack. Reduce heat to 350°. Sprinkle zucchini crust with olives, green onions, green pepper, cheese, and remaining oregano and basil. Cover with tomato slices. , Bake for 25-30 minutes or until cheese is bubbly. Cool on wire rack 5 minutes before cutting.

Nutrition Facts : Calories 166 calories, Fat 10g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 355mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

GRILLED ZUCCHINI & PESTO PIZZA

Grilled Zucchini & Pesto Pizza image

In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! -Jessee Arriaga, Reno, Nevada

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

4 naan flatbreads
1/2 cup prepared pesto
2 cups shredded part-skim mozzarella cheese
1 medium zucchini, thinly sliced
1 small red onion, thinly sliced
1/4 pound thinly sliced hard salami, chopped
1/2 cup fresh basil leaves, thinly sliced
1/4 cup grated Romano cheese

Steps:

Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.

Nutrition Facts : Calories 391 calories, Fat 24g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1276mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

ZUCCHINI-PESTO PIZZA

Zucchini-Pesto Pizza image

I made my own crust (see World's Easiest Pizza Crust recipe), and these were terrific flavors together.

Provided by AmyZoe

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 large prebaked thin pizza crust
2 small tomatoes
1/4 teaspoon salt
1/2 cup refrigerated pesto sauce
8 ounces zucchini and summer squash
2 teaspoons olive oil
1 cup grated pecorino cheese
1/4 teaspoon pepper
1 small lemon
1/4 packed fresh mint leaves

Steps:

Preheat oven to 425 degrees F. Brush large cookie sheet or pizza stone with oil. Place crust on prepared pan.
Seed and slice tomatoes and place on a towel. Sprinkle with salt and let stand 10 minutes. (I skipped the salt on tomatoes--it's salty enough to me without).
Spread pesto on crust. Blot tomatoes and place on pesto.
Top with thinly sliced zucchini and summer squash, remaining 2 teaspoons olive oil, grated Pecorino cheese, and pepper.
Bake 15 minutes or until zucchini is tender. Grate peel of lemon over pizza. Top with fresh mint leaves, chopped.

Nutrition Facts : Calories 49.6, Fat 3.6, SaturatedFat 0.5, Sodium 149, Carbohydrate 4.5, Fiber 1.4, Sugar 2.6, Protein 1.2

Tips for Making Zucchini Pizza with Basil Mint Pesto:

Choose small zucchini: Smaller zucchini tend to be more tender and flavorful, making them ideal for this recipe.
Slice zucchini thinly: This will help them cook evenly and quickly.
Marinate the zucchini slices: Marinating the zucchini in olive oil, herbs, and spices will help infuse them with flavor.
Use a hot griddle or skillet: This will help create a nice sear on the zucchini and prevent it from becoming soggy.
Top the zucchini pizza with your favorite toppings: Get creative and use whatever toppings you like, such as cheese, vegetables, or meat.
Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it or it will become mushy.
Serve immediately: Zucchini pizza is best served hot out of the oven or off the griddle.

Conclusion:

Zucchini pizza with basil mint pesto is a delicious and healthy alternative to traditional pizza. It is easy to make and can be customized to your liking. With its crispy zucchini crust, flavorful pesto sauce, and your choice of toppings, this pizza is sure to be a hit at your next gathering. So next time you are looking for a quick and easy meal, give this zucchini pizza a try. You won't be disappointed!