This zucchini pizza is the ultimate summer dinner! Quick and easy to make packed with flavor from raw and roasted zucchini pesto and herbs.
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Recipe for zucchini pizza base
Last week I wrote all about our beautiful flowering herb garden. The next 2 days it rained cats and dogs our big basil plant got too much water and is now falling over a bit. Luckily we planted two! It’s a good thing we’re not farmers because we can barely keep a few plants alive on the terrace 🙂
We recently went to the farmers market to get produce from REAL farmers on Saturday and I brought home these adorable mini zucchini and little pattypan squashes. It inspired me to make a big green zucchini pizza along with our leftover herbs from basil plant #2 and lots of fragrant fresh thyme.
This zucchini pizza recipe isn’t complicated to make but I prepared the squash in two ways which resulted in a unique blend of flavors and textures on this otherwise very simple pesto pizza. First I roasted the pattypan squash in the oven for the crust and cheese. Then I peeled the mini zucchini with a vegetable peeler and marinated the thin strips in a little olive oil lemon juice salt pepper and fresh thyme.
