Sheet Pan Zucchini Pizza Bake

Name: Sheet Pan Zucchini Pizza Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium (21 oz) zucchini* (sliced 1/4-inch (6-mm) thick); 2 tablespoons avocado or olive oil; 1/4 teaspoon garlic salt; 1/2 cup store-bought or homemade marinara sauce; 1 cup shredded mozzarella cheese; 1/2 cup ricotta cheese (preferably full fat); 1/2 cup (2 oz) pepperoni slices

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Natasha Newton

keto pizza roasted zucchini sheet pan dinner

Ingredients

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2 medium (21 oz) zucchini* (sliced 1/4-inch (6-mm) thick)2 tablespoons avocado or olive oil1/4 teaspoon garlic salt1/2 cup store-bought or homemade marinara sauce1 cup shredded mozzarella cheese1/2 cup ricotta cheese (preferably full fat)1/2 cup (2 oz) pepperoni slices

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Instructions

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Step 1

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.☞TESTER TIP: Don’t leave any excess parchment hanging over the edge of the baking sheet as it may burn during broiling.

Step 2

In a medium bowl, toss the zucchini slices in the oil until evenly coated. Arrange slices, slightly overlapping, in a single layer on the prepared baking sheet so that it's completely covered. Sprinkle with the garlic salt. Bake until tender and brown around the edges, 25 to 30 minutes. Remove from the oven and turn the oven to broil.

Step 3

Top zucchini with marinara, mozzarella, spoonfuls of ricotta, and pepperoni. Broil until toppings start to brown, about 3 minutes. Watch closely so as not to let it burn.

Step 4

Serve immediately.☞TESTER TIP: Use a pizza slicer to cut the finished dish into equal portions to make it easier to lift from the baking sheet.