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If you are looking for a fun and easy zucchini recipe to use up zucchini from your garden, this recipe for pizza zucchini is sure to be a hit!
We discovered this recipe in the 1980’s Ohio Art Flower Vintage Recipe box. The recipe card is handwritten in blue cursive ink and notes that it comes from Mary Jane.
The recipe card is a bit difficult to read, so of course be sure you scroll down to the bottom of this post for the full printable version of this recipe that clarifies the ingredients and directions!
The ingredients in this recipe are pretty straightforward and definitely common to find during summer when zucchini, tomatoes, onions and green peppers are all in season!
Here are the ingredients you’ll need for this recipe:
- Zucchini
- Tomato
- Green Pepper
- Onions
- Cornmeal
- Sugar
- Flour
- Milk
- Baking Powder
- Salt and Pepper to Taste
- Mozzarella Cheese
Most of these are pantry staples – and of course if you do not like cornmeal you could probably substitute with regular flour, although the “pizza crust” will not have the same texture or density.
Below is the back of the recipe card, which includes the directions for assembling the zucchini pizza:
The method for making this pizza is a little bit different than others we’ve tried. First you cook the zucchini along with other vegetables. Then you mix the crust batter. You spread the batter over the zucchini in a pan, cover and bake. When finished, you cut into 4 pieces, turn over with a spatula and then cover with cheese.
Most pizzas we’ve made start with making the crust first, then adding the cheese, and then adding the toppings. So it’s definitely a bit different – but it still sounds tasty nonetheless!
One thing we changed about the original recipe was the baking time. The original recipe suggests to cover it while baking {presumably with aluminum foil} and bake it at a very high temperature of 450 degrees – but it makes no mention for how long!
While you could experiment with that, I personally don’t like baking with things covered in foil {because the foil basically just insulates the food from the heat in the oven, thereby prolonging the baking time}.
I also really don’t like baking things at 450 degrees – it can burn quickly if you aren’t paying attention! So, I adjusted the recipe for what would work best in my own oven, which is 400 degrees for 20 minutes, and is more on par for what most cornbread recipes call for as a baking time.
Looking for More Zucchini Recipes?
We are always adding more zucchini recipes to the vintage recipe archive – because of course as anyone knows who grows zuchinni it’s very easy to get a lot more than you know what to do with!
Here are some of our other zucchini recipes you might enjoy:
Snazzy Zucchini
Pizza Zucchini Recipe
Ingredients
- ½ stick butter
- 1 zucchini sliced
- 1 tomato sliced
- 1 onion sliced
- ½ green pepper
- ⅔ cup cornmeal
- 1 tbsp sugar
- 1 tbsp flour
- 2 teaspoon baking powder
- ½ cup milk
- 1 cup shredded Mozzarella Cheese
- Salt + Pepper to Taste
Instructions
- In a cast iron pan, melt 1/2 stick of butter and cover with layer of zucchini. Add in tomato, onion, green pepper. Season with salt and pepper to taste. Cook on low heat until tender.
- In a mixing bowl, combine cornmeal, sugar, flour, baking powder, and milk. Stir until well blended.
- Spread cornmeal mixture over the zuchinni and vegetables in the pan.
- Transfer the pan to a 400 degree F oven and bake for 20 minutes or until cornbread is done.
- After bringing it out of the oven, cut into 4 slices and use a spatula to turn the 4 slices over. Top each with 1/4 cup mozzarella cheese.
Nutrition
I hope you enjoy this recipe, and of course if you make it I would love to hear your reviews and thoughts in the comments section below!