Zucchini-Crusted Pizza

The farmers market will be bursting with squash varieties galore for many weeks to come. Embrace these magically abundant plants and the countless recipes they can be used in. Here’s a recipe from the Moosewood Cookbook that is a summer staple in our house. It’s a normal pizza on top…with your choice of toppings; the bottom has flecks of zucchini and your favorite market herbs. (pictured left) This tasty dish is perfect for breakfast, lunch or dinner. You can substitute any variety of summer squash for the zucchini. Enjoy!

Zucchini-Crusted Pizza

  • olive oil and flour for the pan
  • 2 cups (packed) grated zucchini (about 2 7-inchers)
  • 2 eggs from Red Haven Farm, beaten (ok to delete one or both yolks)
  • 1/4 cup flour
  • 1/2 cup grated mozzarella
  • 1/2 cup parmesan
  • pinches of basil, marjoram, and/or rosemary


  • 1 large ripe tomato, sliced
  • 2 to 3 large cloves of garlic, thinly sliced
  • sauteed mushrooms


  1. Preheat oven to 400 degrees.  Generously oil a 10-inch pie pan and coat lightly with flour.
  2. Combine zucchini eggs, flour, mozzarella, parmesan, herbs and 1 Tbs. olive oil in a bowl and mix well.
  3. Spread into prepared pan and bake for 35 to 40 minutes, or until golden brown. ¬†About halfway through the baking, brush with remaining Tbs. of olive oil. Remove from oven. When it has cooled 10 minutes, use a spatula to loosen the crust fromt he pan, so it won’t break later.
  4. Top with your favorite pizza items and bake at 400 degrees until heated through.

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