So Good Zucchini Pizza

This zucchini pizza solves the eternal late-summer problem of what to do with another bumper crop of zucchini. The grated squash gets pressed into a sheet-pan crust held together by eggs and Parmesan, baked dry and firm, then loaded with tomato sauce, mushrooms, and mozzarella like the real thing.

The salting and squeezing step is the make-or-break move. Letting the salted zucchini sit for 30 minutes pulls out the moisture that would otherwise turn your crust into a soggy puddle. Squeeze it hard in a clean dish towel until barely damp.

The two broils at the end matter too. A first quick broil on the bare baked crust crisps and lightly browns the surface so the sauce sits on top instead of soaking in, then the cheese-and-toppings round melts everything together.

Pro Tips

• Squeeze the zucchini until you’ve removed at least a cup of water, the drier the better for a crust that holds together when sliced.
• Spread the crust mixture into an even layer with a spatula, thicker spots stay wet in the middle while thin edges burn.
• Use a high-quality, low-moisture mozzarella, fresh mozzarella weeps too much water in the broiler and ruins the crisp surface.
• Broil with the door cracked and watch closely, the cheese goes from bubbly to scorched in about 60 seconds.

Variations

• Swap the mushrooms for sliced bell peppers, olives, and red onion for a veggie-supreme version.
• Add cooked Italian sausage or pepperoni for a meatier meal.
• Use shredded sharp cheddar mixed with the mozzarella for a sharper, more flavorful melt.