Cheesy Zucchini Pizza

All the flavors of pizza night without a single carb of crust.

Sliced zucchini forms the base, layered with fresh tomatoes and onions, each level seasoned with oregano, garlic salt, and black pepper.

American cheese goes on top and melts into a gooey blanket, and crispy bacon crowns the whole thing.

It bakes until the vegetables are tender and the cheese is bubbly.

This is the dish that makes zucchini season exciting, especially when the garden is producing faster than you can keep up.

Variations

• Swap American cheese for mozzarella and add pepperoni for a more traditional pizza vibe
• Layer in sliced mushrooms or bell peppers for extra veggie power
• Use turkey bacon to keep things lighter

Kitchen Tips

• Slice the zucchini evenly, about ¼ inch thick, so every layer cooks at the same rate
• Fresh, ripe summer tomatoes make a huge difference here. Save this recipe for when they’re in season
• Let the bake rest for a few minutes before serving so the layers hold together when you scoop