The idea for this zucchini pizza came to me after I found some extra-large zucchinis at the farmer’s market, and was wondering what to do with them. I grilled one of them just the way I usually grill eggplants, brushing it first with a mixture of olive oil and balsamic vinegar. It turned out wonderful, and then it occurred to me that a large zucchini does resemble eggplant, and since eggplant pizza is a big hit around here, I could try making zucchini pizza.
Success! These zucchini pizza rounds are delicious and so easy to make. They make a great appetizer, or a delicious side dish. Don’t skip the step of salting the zucchini prior to roasting, to get rid of some of the water. I used Spanish chorizo as my topping, but pepperoni will work too, obviously, as would any other topping you like.
- 1 extra-large zucchini (total weight about 1 lb.), unpeeled
- 1 teaspoon kosher salt (for salting)
- Olive oil spray (make your own using a spray bottle)
- ¼ cup marinara sauce (Rao's is excellent and and no added sugar)
- 2 oz sharp cheddar cheese, grated
- 1 oz Spanish chorizo, thinly sliced (Palacio is excellent and has a clean ingredients list)
- Slice the zucchini into ½-inch-thick slices. Place on a large plate and sprinkle with the salt. Allow to stand at room temperature for 30 minutes.
- Preheat oven to 450 degrees F. Line a baking sheet with foil and spray it with olive oil spray.
- Rinse the zucchini slices in a colander and pat dry with paper towels. Spread on the prepared baking sheet. Lightly spray with olive oil spray. Bake 10 minutes on each side, until tender and lightly browned.
- Spoon a little marinara sauce on top of each zucchini slice. Top with cheese and a slice of chorizo. Return to the hot oven for 2 minutes or so, just until cheese is melted.