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Zucchini-Mushroom Pizza

Zucchini-Mushroom Pizza
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 450° F. In a bowl, toss the zucchini with 2 tablespoons of the oil and set aside.
  2. On a lightly floured surface, roll out the dough in the shape of a rectangle, to a thickness of ⅛ to ¼ inch. Transfer to a lightly greased baking sheet.
  3. Top the dough with the zucchini, overlapping slightly and leaving a 1-inch border. Sprinkle with ¼ teaspoon salt.
  4. Bake until the crust is a light golden brown, 20 to 25 minutes.
  5. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the mushrooms, onion, and ¼ teaspoon salt. Cook until lightly golden, 4 to 5 minutes.
  6. Cut the pizza and serve topped with the mushroom-onion mixture and Parmesan.
By October, 2002

Nutritional Information

  • Per Serving
  • Calories 431
  • Calcium 69mg
  • Carbohydrate 58g
  • Cholesterol 4mg
  • Fat 16g
  • Fiber 3g
  • Iron 3mg
  • Protein 14mg
  • Sat Fat 2g
  • Sodium 1128mg
What does this mean? See Nutrition 101 .

Quick Tip

Make it a meal: Serve the pizza with mixed greens tossed with lemon juice and chopped fresh herbs, such as parsley and chives.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.