This crustless zucchini pizza skips the dough entirely — a savory egg-and-zucchini base topped with tomato, sausage, and melted cheese, all in one pan. It’s low-carb, weeknight-fast, and endlessly customizable. For a classic take, try our Classic School-Style Pizza, and round out the night with the Chicken and Bulgur Dinner with Fresh Salad.
Ingredients
- 1 zucchini, finely diced
- 3 eggs
- 1 tomato, sliced
- 50-70 g (1.8-2.5 oz) sausage or salami, sliced
- 80 g (2.8 oz) cheese, grated
- Salt and ground black pepper to taste
- A little oil for the pan
Instructions
- Dice the zucchini into small pieces and saute, covered, until soft.
- Beat the eggs with salt and pepper, pour over the zucchini and wait until they set.
- Arrange the tomato, sausage and cheese over the top.
- Cover and cook on low heat until the cheese is fully melted. Slice and serve straight from the pan.
Tips
- Dice the zucchini small and saute until soft so the base holds together.
- Use a well-oiled nonstick pan and keep the heat low while the cheese melts.
- seriouseats.com has great tips for cooking with peak-season zucchini.
Nutrition: per 100 g: 102 kcal, protein 5 g, fat 4 g, carbs 10 g