🍕✨ Better Than Pizza! 5-Star Zucchini Recipe (Ready in 10 Minutes)
A quick, oven-baked zucchini-based dish that’s loaded with vegetables, held together with a simple egg-flour batter, and topped with gooey melted cheese. It’s nutritious, satisfying, and totally pizza-vibes—without the dough!
🍽️ Servings
6–8 slices | Serves 3–4 people
🛒 Ingredients
- 2 zucchini, chopped (approx. 2 cups)
- 1 red onion, sliced into half rings (1 cup)
- 1 carrot, grated into strips (1 cup)
- 1 red bell pepper, cut into thin strips (1 cup)
- 1 yellow bell pepper, cut into strips (1 cup)
- 3 cloves garlic, chopped
- Salt, to taste
- Paprika & garlic powder, to taste
Batter:
- 3 eggs
- 250 ml milk (1 cup)
- 200 g flour (approx. 1⅔ cups)
- 1 tbsp baking powder
Topping:
- 150 g grated cheese (approx. 1½ cups – mozzarella, cheddar, or a mix)
- 50 g ketchup (about 3 tbsp)
- 50 g mayonnaise (about 3 tbsp)
- 40 ml soy sauce (approx. 2½ tbsp)
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet or pizza pan with parchment paper.
- Prepare vegetables: In a large bowl, mix zucchini, onion, carrot, red & yellow bell peppers, and garlic.
- Season: Add salt, paprika, and garlic powder to the veggies and mix well.
- Make the batter:
In another bowl, whisk eggs and milk together. Add flour and baking powder and whisk until smooth (no lumps). The batter should be pourable but thick. - Combine: Pour the batter over the vegetable mix. Stir until everything is coated evenly.
- Bake the base: Pour the mixture onto the prepared baking sheet and spread it evenly (about ½–1 inch thick).
Bake for 15–20 minutes, or until set and lightly golden. - Add toppings: Remove from oven, spread ketchup and mayo evenly over the top. Drizzle soy sauce or brush it on lightly. Sprinkle grated cheese generously.
- Final bake: Return to oven for another 10–12 minutes, or until the cheese is melted, bubbly, and golden.
- Cool slightly and slice like a pizza. Serve hot!
💡 Notes & Tips
- Customize it: Add mushrooms, corn, or spinach for extra variety.
- Spice it up: Add chili flakes or jalapeños to the batter or toppings.
- Make it gluten-free: Substitute regular flour with chickpea flour or a gluten-free blend.
- Cheese choices: Mozzarella gives that classic pull; cheddar adds sharpness.
✅ Benefits
- Packed with vegetables – great source of fiber, vitamins A & C
- Lower in carbs than traditional pizza
- Protein from eggs & cheese
- Kid-friendly, fun way to sneak in veggies
- No yeast, no rising time – quick and easy
🍴 Nutritional Info (per slice, estimated on 8 slices)
- Calories: ~180
- Protein: 8g
- Carbs: 15g
- Fat: 10g
- Fiber: 2g
- Calcium: ~150mg
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! Bake and store in the fridge for up to 3 days. Reheat in oven or air fryer.
Q: Can I freeze it?
A: You can freeze the base after the first bake. Add toppings fresh before reheating and serving.
Q: Is it crispy?
A: Yes – especially around the edges and bottom! For extra crispiness, bake on a pizza stone or hot sheet.
Q: Can I serve this cold?
A: It tastes great cold too – like a veggie frittata-pizza hybrid.
Want a printable or low-carb/keto version? I’ve got you.