Zucchini is a great addition to any pizza. It might not be the most common topping, but it is one of the most versatile. Zucchini balances out richer fillings and adds lightness and moisture, creating a fresh and creamy, almost summery feel. Here I’ll give you some reasons why zucchini is a great pizza topping, and how to use it properly.

Why Zucchini is a Great Pizza Topping?

Zucchini has mild flavor that works great with other toppings. Rather than competing for the main feature, zucchini highlights other toppings, making the overall flavor more balanced. If you combine zucchini with olive oil, garlic, herbs, and/or cheese, it will absorb their flavor and create a delicious, seamless taste experience.

I also love how zucchini balances out richer toppings. Pizza can easily become too dense or greasy, so zucchini helps restore balance and lightness. Zucchini also adds moisture to the pizza. Zucchini should not be added raw, but after a quick pre-cooking. This will prevent the pizza from becoming too watery. When cooked properly, zucchini has a pleasant texture. It becomes tender and slightly creamy on the inside, and the edges take on a light golden brown color. This contrast goes beautifully with the melted cheese and crispy base.

And did you know that zucchini is a very healthy, low-calorie and nutritious vegetable. It is rich in potassium, vitamin C and fiber. It also promotes digestion and is good for your heart.

Can You Put Raw Zucchini on Pizza?

You can put raw zucchini on pizza, but I wouldn’t recommend it. Zucchini has a high water content and is bland in taste. So if you put it raw on pizza, the end result will be a watery, tasteless mess. For this reason, using raw zucchini on pizza is generally avoided.

If you instead pre-cook the zucchini before adding it to the pizza, the results can be quite different. Slice the zucchini into thin slices and cook lightly. This will help remove excess moisture and ensure it cooks evenly on the pizza, resulting in better texture and flavor. Zucchini only needs a short pre-cooking, it will cook more on the pizza

How to Use Zucchini on Pizza

1. Slice It Thin

• You don’t need to peel the zucchini. Just wash the it thoroughly
• Cut into thin rounds or strips to taste
• It’s a good idea to make a couple of different thicknesses first to find what works best for you.

2. Let Dry a Short Moment

• Place slices on a separate cutting board
• Sprinkle lightly with salt
• Let rest for 10–15 minutes before pre-cooking
• If any liquid is visible on the surface of the slices, pat dry with paper towels

3. Pre-Cook (Fry, Roast or Grill)

3.1 Pan-Fry

• Put a little olive oil in a pan
• Spread the slices in the pan
• Add a pinch of salt/spices (to taste)
• Fry for a while on medium heat until the surface of the zucchini is slightly softened
• It only takes a few minutes

3.2 Roast

• Mix with olive oil, salt and herbs
• Roast in the oven at 200°C for 8–10 minutes
• Check also: How to Roast Vegetables in the Oven

3.3 Grill

• If you are grilling zucchini, leave the slices a little thicker so they don’t break so easily
• Brush with olive oil to prevent sticking
• Season with salt, pepper, and any other herbs
• Grill for 2-3 minutes per side until grill marks appear and zucchini is tender

4. Don’t Overload When Building Your Pizza

• Zucchini releases moisture as it cooks, so don’t overload your pizza
• Avoid thick pieces
• A pinch of parmesan helps absorb some of the extra moisture

Zucchini Pairs with Almost Everything

Zucchini pairs well with a variety of ingredients. Try mozzarella cheese, cherry tomatoes, fresh basil, garlic, chili powder, feta cheese, goat cheese, olives, and caramelized onions. These toppings complement the mild flavor of zucchini and add a delicious twist to your pizza.